Slow Food, Fast Cars: Casa Maria Luigia - Stories and Recipes

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Product Details

$59.95  $55.75
Phaidon Press
Publish Date
8.27 X 10.87 X 1.02 inches | 2.55 pounds

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About the Author

Massimo Bottura is the chef patron of Osteria Francescana, a globally celebrated three Michelin star restaurant based in Modena, Italy, where he grew up. The restaurant is now in the 'Best of the Best' group on the World's 50 Best List.

Lara Gilmore is a fine arts major, restaurateur, author, and hotelier. She met Massimo, her husband, while working in New York. Together they opened Osteria Francescana in 1995 and Casa Maria Luigia in 2019.

Jessica Rosval is a Canadian chef working in the restaurant industry since 2001. She is currently the Head Chef at Casa Maria Luigia.


'The best B&B in the world? ... Slow Food, Fast Cars tells the story of Casa ML and its recipes.' - The Financial Times

'Italy's most creative chef.' - The Times

'If breakfast is stuck in a routine, take a leaf out of Lara Gilmore and Massimo Bottura's new book.' - Waitrose Weekend

'If you can't get away for a stay at Casa Maria Luigia, this book should at least scratch your wanderlust itch.' - Robb Report

'Don't be surprised if you find yourself searching for flights to Italy while leafing through.' - Galerie

'Even for readers who aren't en route to Italy, these engaging stories and delicious recipes will give them a reason to visit the grocery store in search of ... all the tastes that make Casa Maria Luigia feel like both home and hotel to its guests.' - Library Journal

Praise for Bread Is Gold

'How can you not admire a cookbook that directly addresses food waste?' - Washington Post

'A recipe book that'll make you think differently ... Delicious recipes.' - Marie Claire

'Full of recipes and tips for home chefs to improvise with whatever is in the fridge.' - NPR

'Massimo Bottura turns water into wine.' - Country & Town House
Praise for Never Trust A Skinny Italian Chef

'Massimo Bottura is a luminary of the culinary avant-garde.' - New Yorker

'Fascinating windows into the workings of one of cooking's greatest minds.' - LA Times

'Demonstrates that food has indeed morphed into an element of high culture.' - The New York Times Book Review