Bestia
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Bestia by Ori Menache
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.
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.
| SKU | Unavailable |
| ISBN 13 | 9780399580901 |
| ISBN 10 | 0399580905 |
| Title | Bestia |
| Author | Ori Menache |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Ten Speed Press |
| Year published | 2018-10-30 |
| Number of pages | 336 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |