Book is original but Cover page got damaged because of poor packaging. Instead of delivering in a hard packaging, used a soft paper packaging which failed to protect it.

I just wish it was hard back but there's space to write in the book at the bottom of the pages and it's got a lot of great recipes!

This is a strange book to review. It’s not quite a cookbook and it’s not quite a book about cooking, so I am not quite sure how to approach it. What it is, is a collection of anecdotes from when one chef decided to support a soup kitchen in Milan Italy during a high-end food expo in 2015. This chef focused on running the soup kitchen by inviting the very high-end chefs who would be cooking at the expo to cook at the soup kitchen, and have them use whatever ingredients were donated to the soup kitchen or were about to be thrown out of the Expo. The point being to marry the creativity of these chefs with the ethos of reducing food waste and using more of what is normally thrown out.Therefore, the book is presented as dozens of anecdotes that all follow the same basic formula:- How did the author meet the guest chef and when?- What are the guest chefs know for?- What were the challenges they met the day they cooked in the soup kitchen?- What did they end up making?Each anecdote has a set of pictures from their workday and typically a written recipe, and sometimes a picture of the end product.This then repeats again and again and again – maybe fifty or sixty times.I am afraid that I only knew the names of three of the guest chefs, so most of the people who appeared in the book were new to me. Therefore, I may have missed the point. It was also obvious that some of them got more into the spirit of the thing than others and you can see from the writeups who interacted more with the volunteers and the “customers” than others. The pictures of the dishes that resulted from these efforts are amazing, and one that you do not expect to have served at a soup kitchen, but then again, that was the point. The other point, being the ability to reduce food waste, was not driven home as well in my opinion. Too many times the text showed that additional ingredients and other foodstuffs were brought or purchased to make the dishes. It kind of lost its focus on using everything that way.Would I make any of these recipes myself? Probably not many. Would I ever refer back to this book? No. So, what do I do with this? That is the quandary that led me to the questions I raised at the beginning of this book and why I ultimately settled on a rating of 3 stars.

Recipe is good I've tried some

Gran Libro che stimola l'inventiva e l'utilizzo di materie che normalmente vengono sottovalutate.A livello di qualità di stampa potrebbe essere meglio.