Cooking by Hand by Paul Bertolli
One of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at California's renowned Oliveto restaurant. Now he shares his most personal thoughts about cooking in his long-awaited book, Cooking by Hand. In this groundbreaking collection of essays and recipes, Bertolli evocatively explores the philosophy behind the food that Molly O'Neill of the New York Times described as "deceptively simple, with favors clean, deep, and layered more profusely than a mille-feuille."From "Twelve Ways of Looking at Tomatoes" to Italian salumi in "The Whole Hog," Bertolli explores his favorite foods with the vividness of a natural writer and the instincts of a superlative chef. Scattered throughout are more than 140 recipes remarkable for their clarity, simplicity, and seductive appeal, from Salad of Bitter Greens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish with Salsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab. Unforgettable desserts, such as Semifreddo of Peaches and Mascarpone and Hazelnut Meringata with Chocolate and Espresso Sauce, round out a collection that's destined to become required reading for any food lover.
Rich with the remarkable food memories that inspire him, from the taste of ripe Santa Rosa plums and the aroma of dried porcini mushrooms in his mother's ragu to eating grilled bistecca alla Fiorentina on a foggy late autumn day in Chianti, Cooking by Hand will ignite a passion within you to become more creatively involved in the food you cook.
PAUL BERTOLLI is the executive chef and co-owner of Oakland, California's Oliveto restaurant. He has garnered multiple awards, including the James Beard Foundation's Best Chef: California award in 2001. He's also noted for his ten-year stint as chef de cuisine at Chez Panisse, where he steered the restaurant's cuisine toward Italian tastes. Bertolli, a chef, writer, and artisan food producer, works from his house in North Berkeley, California, tending to his garden, bread oven, salumi cellar, vinegar loft, pickle vats, distillations, wine, and other mystery fermentations.
| SKU | Unavailable |
| ISBN 13 | 9780609608937 |
| ISBN 10 | 0609608932 |
| Title | Cooking by Hand |
| Author | Paul Bertolli |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Random House USA Inc |
| Year published | 2003-08-19 |
| Number of pages | 288 |
| Prizes | Winner of IACP Crystal Whisk Award (Jane Grigson) 2004 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |