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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.
Genevieve Gergis is the co-owner and pastry chef of Bestia.
Lesley Suter is the former deputy editor for Los Angeles magazine and a two-time James Beard award-winner for food writing.
| Erscheinungsjahr: | 2018 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Buch |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9780399580901 |
| ISBN-10: | 0399580905 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
Menashe, Ori
Gergis, Genevieve Suter, Lesley |
| Hersteller: | Clarkson Potter/Ten Speed |
| Maße: | 282 x 202 x 30 mm |
| Von/Mit: | Ori Menashe (u. a.) |
| Erscheinungsdatum: | 30.10.2018 |
| Gewicht: | 1,397 kg |
Genevieve Gergis is the co-owner and pastry chef of Bestia.
Lesley Suter is the former deputy editor for Los Angeles magazine and a two-time James Beard award-winner for food writing.
| Erscheinungsjahr: | 2018 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Buch |
| Inhalt: | Einband - fest (Hardcover) |
| ISBN-13: | 9780399580901 |
| ISBN-10: | 0399580905 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: |
Menashe, Ori
Gergis, Genevieve Suter, Lesley |
| Hersteller: | Clarkson Potter/Ten Speed |
| Maße: | 282 x 202 x 30 mm |
| Von/Mit: | Ori Menashe (u. a.) |
| Erscheinungsdatum: | 30.10.2018 |
| Gewicht: | 1,397 kg |
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