The Chianti Kitchen Cookbook (Small Format)
Unleashing the Afrodisiac Powers of Tuscan Cooking
by Seamus de Pentheny O'Kelly
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About the Book
[This stunning book contains 36 more pages than the original version and is a must-have for all serious cooks!]
Buon Appetito!
- Seamus
About the Creator
A descendant of a noble Irish family, I was born and raised in South Africa. After completing my studies, I interned in the Ritz Hotel in Paris, and spent the following years managing hotels and restaurants in South Africa and Britain. I also traveled extensively in Asia and Africa to discover new flavors. In 1984 I moved to France where I worked with the world famous patissier and chocolatier Bernachon and then the renown restaurateur Paul Bocuse. A year later, I moved to Italy and fell in love with Tuscany. I purchased and restored the Castello di Spaltenna in Gaiole. During this period, I became a Master Chef of the Discovery Channel. Having sold Spaltenna, my' Chianti base became the Osteria del Castello at the famous Castello Brolio where I began teaching cooking lessons. In 2006-7 I finally turned my dream project into reality: a cooking school in Tuscany - Chianti Kitchen.