Edited by Maddalena Fossati. Photographs by Giacomo Bretzel.
The recipes and life story of Antonio Guida, the twice Michelin starred master chef famed for his cuisine at the Seta and Hotel Il Pellicano
I became a cook because Im a glutton, says Antonio Guida (born 1972), star chef of the Seta restaurant at the Mandarin Oriental in Milan. Also famed for his work at the celebrated Hotel Il Pellicano in Tuscany, Guida is most famous as Executive Chef at the Seta.
After apprenticeships in Europe and Asia, where he worked alongside multi-starred chefs such as Pierre Gagnaire of the Enoteca Pinchiorri, and Don Alfonso, he was hired at the Terrazza restaurant in Romes Hotel Eden; in 2002 he became Executive Chef of Il Pellicano, where he garnered two Michelin stars. Since 2014, he has served as Executive Chef of Seta, which won a Michelin star in 2015, just four months after opening.
This book tells his story: the iconic dishes, the raw materials, his travels from Apulia to the Lombard capital, passing through Paris, Zurich and Asia, and, of course, his recipes: explained step by step, they are accompanied by illustrations and a glossary.
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FORMAT: Hbk, 9.5 x 11 in. / 192 pgs / 150 color. LIST PRICE: U.S. $50.00 LIST PRICE: CANADA $70 ISBN: 9788836645589 PUBLISHER: Silvana Editoriale AVAILABLE: 10/6/2020 DISTRIBUTION: D.A.P. RETAILER DISC: TRADE PUBLISHING STATUS: Active AVAILABILITY: In stock TERRITORY: NA LA ASIA AU/NZ AFR ME
The recipes and life story of Antonio Guida, the twice Michelin starred master chef famed for his cuisine at the Seta and Hotel Il Pellicano
Published by Silvana Editoriale. Edited by Maddalena Fossati. Photographs by Giacomo Bretzel.
I became a cook because Im a glutton, says Antonio Guida (born 1972), star chef of the Seta restaurant at the Mandarin Oriental in Milan. Also famed for his work at the celebrated Hotel Il Pellicano in Tuscany, Guida is most famous as Executive Chef at the Seta.
After apprenticeships in Europe and Asia, where he worked alongside multi-starred chefs such as Pierre Gagnaire of the Enoteca Pinchiorri, and Don Alfonso, he was hired at the Terrazza restaurant in Romes Hotel Eden; in 2002 he became Executive Chef of Il Pellicano, where he garnered two Michelin stars. Since 2014, he has served as Executive Chef of Seta, which won a Michelin star in 2015, just four months after opening.
This book tells his story: the iconic dishes, the raw materials, his travels from Apulia to the Lombard capital, passing through Paris, Zurich and Asia, and, of course, his recipes: explained step by step, they are accompanied by illustrations and a glossary.
