Why a book? To tell the story of 25 years of cooking: a lifetime, although my passion for this job and desire to improve are the same as when I first arrived in Milan.
However I didn’t want this to be the usual cookbook for people in the business and foodies: the world of haute cuisine evolves constantly, new foods appear and techniques are ever-changing. You can never rest on your laurels. I decided that while I wanted to express myself through my recipes I also wanted to show how easily one can replicate them. Each recipe prepared at the restaurant represents an idea or a study: which is why instead of the usual list of instructions, I wanted to “narrate” them. And for each recipe there will be an equally delicious but simpler counterpart in the opposite part of the book, on the pages marked by Arab numbers. For me this is the perfect way to show that there is no haute or low cuisine but only good and bad recipes, and the difference is subtler than one would think. Andrea Berton