Bestia Book by Ori Menashe UAE-Bookswagon
Bestia

Bestia


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About the Book

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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Product Details
  • ISBN-13: 9780399580901
  • Publisher: Ten Speed Press
  • Publisher Imprint: Ten Speed Press
  • Height: 274 mm
  • No of Pages: 336
  • Spine Width: 28 mm
  • Weight: 1454 gr
  • ISBN-10: 0399580905
  • Publisher Date: 30 Oct 2018
  • Binding: Hardback
  • Language: English
  • Returnable: Y
  • Sub Title: Italian Recipes Created in the Heart of L.A. [A Cookbook]
  • Width: 196 mm


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