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Bestia:Italian Recipes Created In the Heart Of L.a. [a Cookbook]
[Hardback - 2018]
ori menashe
On Demand
Availability in 4-6 weeks on receipt of order
List Price: $35
Our Price: Rs.7745 Rs.6583
Standard Discount: 15%
You Save: Rs.1162
Category: Cooking
Sub-category: Italian
Additional Category: American - Restaurants & Chefs
Publisher: Ten Speed Press | ISBN: 9780399580901 | Pages: 336
Shipping Weight: 1.503 | Dimensions: 7.9 x 1.1 x 11 inches

Description

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.

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.

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