Massimo Bottura on his new book, cooking and MasterChef

HE’S regarded as the world’s best Italian chef, but if you think Massimo Bottura’s kitchen is full of divas and tears then think again. This MasterChef has a thing or two to teach us.

MILAN, ITALY - JUNE 06: Chef Massimo Bottura poses during the portrait sesion on June 6, 2014 in Milan, Italy. (Photo by Pier Marco Tacca/Getty Images)

HE IS regarded as the world’s best Italian chef, but if you think Massimo Bottura’s kitchen is full of divas and tears then think again.

The 2015 MasterChef guest chef is frank — you won’t see any of this happening in his kitchen and if you think he will being pushing his contestants to the point of tears you can forget that too.

The owner of Michelin star restaurant Osteria Francescana, in the Italian city of Modena, said while food was always about passion it was also about love.

Bottura, who was in Australia last week to promote his first English language book, Never Trust a Skinny Italian Chef, said his book was just about that, food, art, music and passion.

Be warned, this is no ordinary cookbook, and he wouldn’t have it any other way.

The book provides plenty of glimpses into Osteria, which holds third place among the world’s 50 best restaurant list and also provides an insight into the restaurant and its dishes.

And while it’s largely conversational in tone, it does have some recipes at the back for anyone wanting to test their culinary skills.

But he said he didn’t want just a cookbook, he wanted a work of art that spoke about the food itself and is filled with his take on all the classics and as explaining how he’s pushing the boundaries of Italian food.

The next season of MasterChef sees Bottura reunited with good mates, Gary Mehigan, Matt Preston and George Calombaris.

The book also traces his career to date, revealing his his beloved Italy has shaped his approach to food and how he has drawn on key influences from his life.

“The most important focus for me is not the recipe but the creativeness behind it,” he told news.com.au

“The main ingredient I always use is the brain.”

Bottura, who was also in the country filming the 7th season of MasterChef, has also revealed a little of what viewers can expect from this season.

For a start, and they all say this, but the competition is fierce according to Bottura who is no stranger to the MasterChef kitchen and to his good mates, George Calombaris, Gary Mehigan and Matt Preston.

But don’t expect the tears and tantrums you’re used to seeing on television screens just know the contestants are up for one heck of a challenge.

“I don’t believe in screaming, food is about love,” he said.

In the episode, which won’t screen until April next year, the top 24 enter the kitchen to find they’re about to be faced with their first team challenge under Bottura’s watchful eye.

While he couldn’t reveal much more about the contestants or who he thinks could win it, he did say this season looks better than ever.

“We had a lot of fun, that much I can say,” he said.

And he said Australians were the luckiest diners in the world, who were treated to a wide arrange of food and flavours, something the Italians didn’t always get.

“Australian food is just incredible, it’s a melting pot of everything with such incredible ingredients,” he said.

“Italians love Italian food only.”

Originally published as Massimo Bottura on his new book, cooking and MasterChef