BALSAMIC VINEGAR
In 2011 Massimo Bottura received his third Michelin star. He also won the Grand Prize at the San Sebastian Chef's Summit. His Osteria Francescana restaurant in Modena has been in the top 5 of The World’s 50 Best Restaurant Awards since 2010.
Who better than a chef from Modena to reveal the great possibilities of using balsamic vinegar. And if this chef happens to be one of the most creative on the scene today, the subject becomes even more intriguing. Throughout the pages of this book, Massimo Bottura, chef/owner of the Osteria Francescana, shows how this ages-old ingredient is becoming ever more modern. It is commonly used in its liquid form but can also be used as a gelatine; it goes well both with sweet and salty food; in fact, it brings out the best of the other ingredients in all recipes where it is used. In 'Balsamic Vinegar', Massimo Bottura gives us some very new and exciting ideas for a very traditional product.
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