Missoni Family Cookbook

Product Information

These days, in addition to his extensive non-profit work with NGOs such as Unicef, Jones manages and mentors a roster of young musicians. Francesco Maccapani Missoni (the son of the eponymous fashion house’s creative director Angela Missoni) collects family recipes, and as it turns out, its cuisine is just as singular as its style.

br>
The Missoni Family Cookbook features a forward by close family friend Quincy Jones, whose career has encompassed the roles of composer, record producer, artist, film producer, arranger, conductor, instrumentalist, TV producer, magazine founder, multimedia entrepreneur, author, and humanitarian. She is a guest lecturer in digital journalism at Goldsmiths University, London, where she also holds a masters degree in creative writing.Missoni food makes my soul smile,’ says musician (and longtime Missoni kitchen table regular) Quincy Jones in the introduction. The masters of zig-zag have swapped their signature pattern for eye-catching red-and-white checkerboard on the front cover, though the storied criss-crossing design wiggles its way through the collection of recipes: thrown nonchalantly across tables, encircling the rim of a porcelain plate. Francesco is very proud to have prepared meals and traded recipes with his honorary “uncle” and met with the approval of this consummate talent scout and buona forchetta. p>The Missoni Family Cookbook features a forward by close family friend Quincy Jones, whose career has encompassed the roles of composer, record producer, artist, film producer, arranger, conductor, instrumentalist, TV producer, magazine founder, multimedia entrepreneur, author, and humanitarian. And whether the meal is for twenty or two hundred, it always features family recipes curated for the season and for the occasion, recipes which have now become legendary.

This book invites you right into the home of the family known so well through fashion so that you can join the Missonis a tavola. Lush and informal at the same time, a Missoni feast is not just a kaleidoscope of style with four generations of family wearing Missoni — it’s a kaleidoscope of tastes, scents, and colors. Lush and informal at the same time, a Missoni feast is not just a kaleidoscope of style with four generations of family wearing Missoni — it’s a kaleidoscope of tastes, scents, and colours.Just as wrapping yourself in the lightning-stripes of a colourful Missoni cardigan on a summer evening, Missoni food gives you an unpretentious hug. Whether they are serving a meal for 20 or 200, all feature family recipes curated for the season and occasion.

Missoni style is recognised and admired all over the world and is collected by fashionistas and museums alike.The Missoni Cook Book published by Assouline, chronicles the family’s culinary tradition, making the delicious, well-guarded family recipes, passed down from generation to generation, available to the home cook for the first time. Missoni style is recognized and admired all over the world and is collected by fashionistas and museums alike. Lush and informal at the same time, a Missoni feast is not just a kaleidoscope of style, it’s a smorgasbord of tastes, scents, and colors.

p> Francesco Maccapani Missoni is the son of Angela Missoni and Marco Maccapani and the grandson of Tai and Rosita Missoni, founders of the eponymous fashion brand. Francesco has a healthy respect for tradition, and with The Missoni Family Cookbook, he chronicles the Missoni culinary tradition, making these delicious, well-guarded family recipes available to the home cook for the first time. He was named one of the most influential artists of the 20th century by Time magazine and in 2010 was bestowed the National Medal of Arts, the nation’s highest artistic honor. Expect crisp spring salads (the ‘Asparagus a la Milanese’ is of particular note), and no-expense-spared desserts – don’t miss the Missonis’ ‘One and Only’ chocolate pudding.

He was born in 1985 and grew up in the countryside outside Milan, surrounded by his boisterous extended family.