Nuovo Mondo ~ Hardback ~ Stefano De Pieri

Nuovo Mondo brings together tradition and modernity in Italian cooking. Take a journey through this new world, guided by Stefano de Pieri, Italian master chef, and Jim McDougall - once Stefano's apprentice, now an accomplished chef himself. Share their vision of the Italian food scene - past, present and future. Nuovo Mondo is the marriage between the simplicity of traditional Italian cookery, and a modern approach to food that focuses on freedom and creativity in the kitchen. More than a collection of recipes, Nuovo Mondo is also a practical guide for developing foundation kitchen skills and techniques, such as deboning, curing and smoking. Join Stefano and Jim on this culinary journey. Stefano de Pieri has long been a household name in Australia, and increasingly overseas, thanks to his contribution to food and wine communication. Apart from the success of his restaurant Stefano's in Mildura, it was the ABC television series, Gondola on the Murray, which catapulted this self-taught cook into the public's imagination. Through food and his easy, approachable manner, Stefano has represented causes close to his heart as a spokesperson, advocate, board member and ambassador. He has previously published Modern Italian Food with Hardie Grant Books. Jim McDougall completed his apprenticeship at the Grand Hotel in Mildura under Stefano de Pieri. In 2006 Jim moved to Melbourne to work at three-hat restaurant Vue de Monde under Shannon Bennett, where he worked for three years cooking for elite clientele including Gordon Ramsay, Rod Stewart, Jamie Oliver, Heston Blumenthal, Michel Roux and many others, ending his time there as sous chef. He was then promoted to head chef of Cafe Vue at 401. In 2012, Jim brought his unique style of cooking home to Mildura to join forces with Stefano once again.Author BiographyStefano and Jim explore dishes of depth and texture, where poaching, steaming and smoking (among more standard techniques) are part of the Italian gastronomic lexicon. The recipes are straightforward, but not dumbed-down and always have an eye on the importance of flavour, texture and presentation.