Mastering the Art of the Fire
FOR IMMEDIATE RELEASE
MASTERING THE ART OF THE FIRE
– CinCin Executive Chef Andrew Richardson Launches New Cookbook –
CinCin: Wood Fired Cucina
Vancouver, B.C. (October 3rd, 2016) — For the past 26 years, CinCin Ristorante has mastered the art of the fire through its signature cookery with wood-burning fornos and grills — famously perfuming Robson Street with heady aromas and fragrant smoky notes. It is a natural evolution that Executive Chef Andrew Richardson put pen to paper to share a collection of his favourite recipes in CinCin: Wood Fired Cucina. The newly minted cookbook exemplifies the restaurant’s signature wood-fired cooking techniques and his interpretation of modern Italian dishes married with seasonal West Coast ingredients.
Chef Andrew believes that the essence of Italian cuisine is found cooking in rhythm with the seasons and allowing fresh local ingredients to shine. After decades of experience gained in leading kitchens in England, California, Whistler, and Vancouver, Chef Andrew’s passion for wood-fired cooking has led to the installation of a massive Grillworks Infierno™ in the CinCin kitchen, garnering much acclaim from both local and international guests.“Italian cooking need not be intimidating, and in this cookbook you will find recipes that are straightforward and accessible for the home cook,” Chef Andrew says. “I believe in simplicity and the interaction of absolutely prime ingredients on the plate — the passionata as the Italians say. Less is often more, especially in Italian cookery.”
CinCin: Wood Fired Cucina contains 80 recipes calibrated for the home cook, as well as colourful photographs by Kevin Clark Studios that inspire celebrating food with friends and family. The internationally-acclaimed Argentinean chef Francis Mallmann, who is renowned for his use of open fire and hailed for his authorship of several best selling cookbooks, has provided a foreword to CinCin’s cookbook. Signature dishes such as goat cheese salad — Chioggia beets, smoked orange vinaigrette and pistachios, ravioli of ricotta and Parmesan — truffle, parsley and roasted hazelnuts, and grilled peaches with amaretto — caramelized hazelnuts and vanilla mascarpone, are delightfully highlighted with wine pairing suggestions from one page to the next. Additionally, there are plenty of practical shopping and preparation tips and techniques intermingled throughout the book.
– 30 –
ABOUT TOPTABLE GROUP:
One of Canada’s leading hospitality groups, Toptable Group has six elegant yet approachable restaurants in Vancouver and Whistler: Araxi Restaurant and Oyster Bar, The Cellar by Araxi, Bar Oso, CinCin Ristorante, Blue Water Cafe, West Restaurant, and Thierry Cafe. More information can be found online at www.toptable.ca.
Director of Communications
604 836 8005