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About this item
Highlights
- One of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at California's renowned Oliveto restaurant.
- IACP Crystal Whisk Award (Jane Grigson) 2004 1st Winner
- About the Author: PAUL BERTOLLI is executive chef and co-owner of Oliveto restaurant in Oakland, California.
- 288 Pages
- Cooking + Food + Wine, Essays & Narratives
Description
About the Book
The "New York Times" has proclaimed Bertolli ''one of the two greatest working chefs in America, 'U and "Cooking By Hand" is a fascinating exploration of the principles behind the remarkable food that he creates. 50 photos.Book Synopsis
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.About the Author
PAUL BERTOLLI is executive chef and co-owner of Oliveto restaurant in Oakland, California. He has received numerous accolades, most recently the award for "Best Chef: California" from the James Beard Foundation in 2001. He is also known for his tenure as chef of Chez Panisse restaurant, where for ten years he guided the restaurant's cooking toward Italian sensibilities. Active as a chef, writer, and artisan food producer, Bertolli tends to his garden, bread oven, salumi cellar, vinegar loft, pickle vats, distillations, wine, and other mysterious fermentations from his home base in North Berkeley, California.Dimensions (Overall): 10.28 Inches (H) x 8.1 Inches (W) x .93 Inches (D)
Weight: 2.05 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 288
Genre: Cooking + Food + Wine
Sub-Genre: Essays & Narratives
Publisher: Clarkson Potter Publishers
Format: Hardcover
Author: Paul Bertolli
Language: English
Street Date: August 19, 2003
TCIN: 91149588
UPC: 9780609608937
Item Number (DPCI): 247-08-3943
Origin: Made in the USA or Imported
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Shipping details
Estimated ship dimensions: 0.93 inches length x 8.1 inches width x 10.28 inches height
Estimated ship weight: 2.05 pounds
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