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.
|Product dimensions:||7.70(w) x 10.80(h) x 1.10(d)|
About the Author
Ori Menashe is co-owner and executive chef of Bestia.
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.
Read an Excerpt
Excerpted from "Bestia"
Copyright © 2018 Ori Menashe.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
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