Bestia Italian Recipes Created in the Heart of L.A.
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Auteur:
Ori Menache
Genevieve Gergis
Co-auteur:
Lesley Suter
- Engels
- Hardcover
- 9780399580901
- 01 januari 2018
- 304 pagina's
Samenvatting
This debut cookbook from L.A.'s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.
IACP AWARD FINALIST
Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display. Rooted in the flavors and techniques of Italian regional cooking, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, tomato, greens, and preserved lemon; and agnolotti made with cacao pasta dough. Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note. With chapters on making bread, pasta, and charcuterie; sections on stocks and sauces; and new ideas for getting the most from your cooking by layering flavors, Bestia delivers a distinctively innovative approach to Italian-inspired cooking.
IACP AWARD FINALIST
Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display. Rooted in the flavors and techniques of Italian regional cooking, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, tomato, greens, and preserved lemon; and agnolotti made with cacao pasta dough. Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note. With chapters on making bread, pasta, and charcuterie; sections on stocks and sauces; and new ideas for getting the most from your cooking by layering flavors, Bestia delivers a distinctively innovative approach to Italian-inspired cooking.
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Inhoud
- Taal
- en
- Bindwijze
- Hardcover
- Oorspronkelijke releasedatum
- 01 januari 2018
- Aantal pagina's
- 304
- Illustraties
- Met illustraties
Betrokkenen
- Hoofdauteur
- Ori Menache
- Tweede Auteur
- Genevieve Gergis
- Co Auteur
- Lesley Suter
- Hoofduitgeverij
- Ten Speed Press
Overige kenmerken
- Editie
- 1
- Extra groot lettertype
- Nee
- Product breedte
- 200 mm
- Product hoogte
- 27 mm
- Product lengte
- 280 mm
- Studieboek
- Nee
- Verpakking breedte
- 202 mm
- Verpakking hoogte
- 29 mm
- Verpakking lengte
- 277 mm
- Verpakkingsgewicht
- 1351 g
EAN
- EAN
- 9780399580901
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