A masterwork of culinary genius: inside the kitchen at "trailblazing" ( Eater) chef Homaro Cantu's Motoone of the most innovative restaurants in history.
One of the Food Network's Best Books to Gift this Year!
At Chicago's world-renowned, Michelin-starred restaurant Moto, Homaro Cantu pushed the limits of cuisine to deliver an unforgettable experience at the intersection of food, art, and science. Each meal reimagined what cooking could be: edible menus imbued with the flavors of the dishes to follow, carbonated fruit that fizzed when bitten, a transparent box that cooked fish in front of your eyes.
Chef Cantu's work in the kitchen continues to captivate the imagination, delight the palate, and articulate how futuristic food can help solve global ills like hunger, poverty, and environmental destruction. From his "zero food mile" kitchen garden to experiments with miracle berries to end our reliance on sugar, Cantu's mission was to serve dinner with a side of changing the world.
Featuring hundreds of stunning photographs, MOTO: The Cookbook is a living record of a restaurant and a chef who defined modernist cuisine. It reveals the inspiration and groundbreaking techniques behind 100 of Cantu's most influential and extraordinary dishes, and traces his development from a young chef to a mind on the cutting edge of American food. MOTO: The Cookbook will inspire cooks of all abilities.
|Publisher:||Little, Brown and Company|
|Product dimensions:||9.10(w) x 10.50(h) x 1.10(d)|
About the Author
Chef Homaro Cantu, heralded as one of America's most daring chefs, pushed the limits of known taste, texture and technique in a stunning, futuristic fashion. Homeless as a teenager, he credited his discovery of cooking with turning his life around. He grew up in Portland, Oregon and graduated from Le Cordon Bleu. He then worked his way up the ranks in nearly 50 kitchens on the West Coast before moving to Chicago to work at Charlie Trotter's restaurant before leaving to open Moto. Cantu passed away suddenly in 2015.
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