Andrew Richardson began his illustrious career in Newcastle at the
Michelin-starred 21 Queen Street, followed by a stint at Brasserie
21, which won the Michelin Bib Gourmand rating. Other career
highlights include Vancouver's stellar restaurants, Cioppino's and
West, and Northern California's, Carter House Inn (Eureka), and the
famed French Laundry.
Richardson said, I believe in simplicity, and the interaction of
absolutely prime ingredients on the plate the passionata, as the
Italians say. Less is often more, especially in Italian
cookery."
Argentina's Francis Mallmann is one of South America's most noted
chefs. He runs a number of fine restaurants in Argentina and has
long been a popular television personality there. Known for cooking
with fire, he recently opened Los Fuegos Restaurant in Miami Beach.
It is his first restaurant venture in the U.S., but he has long
been known through his two bestselling cookbooks, Seven Fires:
Grilling the Argentine Way, and Mallmann on Fire.
Andrew Richardson is the most thoughtful chef that I know. With
their purity and simplicity, the recipes in CinCin offer a real
insight into who he is and how he cooks. No noise, no fussjust
lots of heart and simple goodness.” Terry Laybourne, chef +
owner, 21 Hospitality Group
Andrew Richardson fully captures, in this colorful and imaginative
cookbook, the essence and philosophy of Mediterranean cuisine. This
book reflects his qualities as a human beingmodest, full of
integrity, passionate, creative and drivenwhich are also the very
qualities of the extraordinary chef that he is. Chapeau!” Pino
Posteraro, owner + executive chef, Cioppino’s Mediterranean Grill
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