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This debut cookbook from L.A.'s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavours, 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 flavour-forward food served in a festive, communal atmosphere.
Now, in this accessible and immersive 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 flavours 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 doughnuts and a chocolate budino tart, from co-owner and pastry chef Genevieve Gergis, end the concert of flavours 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 flavours, Bestia delivers a distinctively innovative approach to Italian-inspired cooking.
Size: 195 x 273 x 27.94mm / Hardcover / 336 pages / Author: Genevieve Gergis and Ori Menashe with Lesley Suter
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