- 2,49 €
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.
In this excellent debut, the husband-and-wife chefs/owners of L.A. restaurant Bestia share their personal story and provide recipes for many of their menu dishes. The opening chapter of pantry items runs over 40 pages and is a treasury of pickles, preserves, vinaigrettes, sauces and stocks. These "unromantic fundamentals," prove their worth in starters like sunchoke soup with pickled fresno chiles, and entrees like grilled rib eye with apple balsamic-black butter sauce, and blood orange honey syrup in a cr me fraiche panna cotta. Embracing a nose to tail philosophy, the restaurant staff works through 440 pounds of pig every week, and pork turns up in a spicy Calabrian sausage called 'nduja, in pasta options like tortellini di mortadella, and even in a cocktail (pork fat is the key to the chef's old fashioned, which twists the traditional recipe by using a smoked pork infused bourbon). With support from Suter, a James Beard Award winning food journalist, and photos by lifestyle and food photographer Nicole Franzen, the restaurant's rustic charms come to life in this sweet and savory collection.