What is the essence of Italian cuisine? CinCin’s renowned Chef Andrew Richardson believes it is cooking in rhythm with the seasons and allowing fresh, local ingredients to shine. CinCin: Wood-fired Italian Cucina showcases the restaurant’s signature wood-oven cooking techniques and Chef Richardson’s traditional Italian dishes married with seasonal West-Coast flavours.

Andrew Richardson's profile page

Francis Mallmann's profile page

Andrew Richardson began his illustrious career in Newcastle, UK, at the Michelin-starred 21 Queen Street, followed by a stint at Brasserie 21, which won the Michelin Bib Gourmand rating. Other career highlights include Vancouver's stellar restaurants, Cioppino's and West, and Northern California's, Carter House Inn (Eureka), and the famed French Laundry.

Richardson said, “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."

"Andrew Richardson is the most thoughtful chef that I know. With their purity and simplicity, the recipes in CinCin offer a real insight into who he is and how he cooks. No noise, no fussjust lots of heart and simple goodness." - Terry Laybourne, chef + owner, "21 Hospitality Group"
Andrew Richardson fully captures, in this colorful and imaginative cookbook, the essence and philosophy of Mediterranean cuisine. This book reflects his qualities as a human beingmodest, full of integrity, passionate, creative and drivenwhich are also the very qualities of the extraordinary chef that he is. - Chapeau! Pino Posteraro, owner + executive chef, "Cioppino's Mediterranean Grill"