For the First Time Ever, The World’s 50 Best Restaurants Releases a Cookbook

Originally published on Broadsheet.

Ever wonder what the world’s top chefs whip up when out of their whites? Well, Massimo Bottura makes a nut-free pesto pasta; Mauro Colagreco of the top restaurant in the world does a fish stew, and Clare Smyth – soon to open a diner in Sydney – makes a fiery chicken stir-fry.

Read the entire piece here.

Featured image credit: Paolo Terzi.

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