![Bestia: Italian Recipes Created in the Heart of L.A. [A Cookbook], Menashe, Ori & Gergis, Genevieve & Suter, Lesley](https://lightsailpublic.blob.core.windows.net/bookimages/9780399580918-L.jpg?2021-06-27T14:37:14.8307066Z)
Bestia: Italian Recipes Created in the Heart of L.A. [A Cookbook] |
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|---|---|
| Authors: | Menashe, Ori & Gergis, Genevieve & Suter, Lesley |
| Publisher: | Potter/Ten Speed/Harmony/Rodale, Clarkson Potter/Ten Speed |
| BISAC/Subject: | CKB115000, CKB047000, CKB002080 |
| ISBN: | 9780399580918, Related ISBNs: 0399580905, 0399580913, 9780399580901, 9780399580918 |
| Classification: | Non-Fiction |
| Number of pages: | 336, |
| Audience: | General/trade |
Synopsis: 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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