内容简介
One of the most respected chefs in the country, Paul Bertolliearns glowing praise for the food at California’s renowned Olivetorestaurant. Now he shares his most personal thoughts about cookingin his long-awaited book, Cooking by Hand. In this groundbreakingcollection of essays and recipes, Bertolli evocatively explores thephilosophy behind the food that Molly O’Neill of the New York Timesdescribed as “deceptively simple, [with] favors clean, deep, andlayered more profusely than a mille-feuille.”
From “Twelve Ways of Looking at Tomatoes” to Italian salumi in “TheWhole Hog,” Bertolli explores his favorite foods with the vividnessof a natural writer and the instincts of a superlative chef.Scattered throughout are more than 140 recipes remarkable for theirclarity, simplicity, and seductive appeal, from Salad of BitterGreens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish withSalsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab.Unforgettable desserts, such as Semifreddo of Peaches andMascarpone and Hazelnut Meringata with Chocolate and EspressoSauce, round out a collection that’s destined to become requiredreading for any food lover.
From “Twelve Ways of Looking at Tomatoes” to Italian salumi in “TheWhole Hog,” Bertolli explores his favorite foods with the vividnessof a natural writer and the instincts of a superlative chef.Scattered throughout are more than 140 recipes remarkable for theirclarity, simplicity, and seductive appeal, from Salad of BitterGreens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish withSalsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab.Unforgettable desserts, such as Semifreddo of Peaches andMascarpone and Hazelnut Meringata with Chocolate and EspressoSauce, round out a collection that’s destined to become requiredreading for any food lover.