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Bestia: Italian Recipes Created in the Heart of L.A. [A Cookbook] - Hardcover

Menashe, Ori; Gergis, Genevieve; Suter, Lesley

 
9780399580901: Bestia: Italian Recipes Created in the Heart of L.A. [A Cookbook]
Hardcover
ISBN 10: 0399580905 ISBN 13: 9780399580901
Verlag: Ten Speed Press, 2018

Inhaltsangabe

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.

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Über die Autorin bzw. den Autor

Ori Menashe is co-owner and executive chef of Bestia.

Genevieve Gergis is the co-owner and pastry chef of Bestia.

Lesley Suter is the former deputy editor for Los Angeles magazine and a two-time James Beard award-winner for food writing.

Von der hinteren Coverseite

This accessible and far-reaching debut cookbook showcases all of the satisfying and flavor-forward food that has made Bestia one of the most talked-about restaurants in the country. Bestia is known for direct and bold flavors, typified by dishes like fennel-crusted pork chops; meatballs with tomato, ricotta, Swiss chard, and preserved lemon; spinach gnocchi; and tomato and burrata salad; capped off with homey and whimsical desserts like rainbow sherbet, apple cider donuts, and butterscotch coconut tart. Chef Ori Menashe marries his training in Italian restaurants with the Israeli and Middle Eastern food that he grew up eating, to create a delicious hybrid of two of the most popular cuisines.

Aus dem Klappentext

This debut cookbook from LA's phenomenally popular Bestia restaurant features rustic Italian food with Middle Eastern influences that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics. This accessible and far-reaching debut cookbook showcases all of the satisfying and flavor-forward food that has made Bestia one of the most talked-about restaurants in the country. Bestia is known for direct and bold flavors, typified by dishes like fennel-crusted pork chops; meatballs with tomato, ricotta, Swiss chard, and preserved lemon; spinach gnocchi; and tomato and burrata salad; capped off with homey and whimsical desserts like rainbow sherbet, apple cider donuts, and butterscotch coconut tart. Chef Ori Menashe marries his training in Italian restaurants with the Israeli and Middle Eastern food that he grew up eating, to create a delicious hybrid of two of the most popular cuisines.

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INTRODUCTION 

OUR FOOD 

Ori: I can’t really explain it, but Italian food has always had a hold on me. I’m not Italian, but I’ve long identified with the festive, loud, communal style of eating that’s particular to the Italian table. And since my earliest days as a chef, I’ve somehow had an instinctual understanding of how to work with Italian flavors. They just feel familiar. Not that I haven’t wanted to try other things. During the ten years I spent working in Italian restaurants, I had many opportunities to cook with acclaimed chefs from France and Japan. But somehow, in every case, Italian food drew me back in and it has never let me go.

Bestia’s food has its roots in the flavors of Italy. Most of our dishes draw inspiration from some traditional recipe, and we share the very Italian approach of showcasing the best of what’s local, fresh, and seasonal. From there, though, the Italian influence stops. Instead, we look beyond any formal culinary style—to our own life experiences, our travels, and daily influences—to create dishes that are wholly original and wholly us.

For example, the Pineapple Mostarda alongside our Grilled Pork Porterhouse is a salute to the al pastor trucks cruising LA after midnight. Our Charred Shishito Peppers with Squid Ink Aioli derives its flavor profile from Spain, one of our favorite places to travel. If you pick up the aroma of fig leaves in our lamb ragu, look to the giant fig tree shading Bestia’s front patio to know why. And the base of creamy yogurt beneath our lamb belly confit reminds me a little of the kebabs I grew up eating in Israel. More than any geographic region or culinary canon, the foods of Bestia are a reflection of our combined life experiences and, more important, our desire to extract the most flavor we can from the highest-quality ingredients.

Everything we serve at Bestia is designed to achieve maximum “craveability.” I want you to take one bite of a dish and then feel compelled to have another one. And then another one. I think, “How can I make you to want to taste this again and again and again, no matter how full you are?” It’s the same kind of trick that MSG pulls on your brain, but I achieve it organically, through building layer upon layer of natural umami. That’s the reason behind our emphasis on dehydrated ingredients, reduced sauces, cured meats, and aged cheeses. Processes like smoking, dehydrating, aging, and fermenting all bring out an ingredient’s inherent savoriness. Put one or two—or even five—elements like that into a dish and you can create something that’s completely addictive.

Genevieve: Our pastry program has the same goal. It’s why I love to add savory ingredients like saffron and bay leaves and herbs and cheeses to my desserts. A generous use of salt and bitter elements further help to round out the flavor profile, creating something that’s balanced, delicious, and so much more than “just sweet.”

But as much as we’re about enhancing flavors, we don’t want to amplify every ingredient or dish; that can become too much. Instead, we pick one or two key elements to highlight—just enough to intrigue the palate but not exhaust it. In the end, it’s all about extracting the very best flavor from the very best ingredients. If you want something that’s chocolatey, it should be the creamiest chocolatey flavor. Strawberry ice cream should taste like real strawberries.

Ori: People always ask us, “What kind of food is Bestia?” But it’s so much more about our philosophy and our approach to flavor than any particular style of cooking. We think our recipes included here reflect that.

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Verlag
Ten Speed Press
Erscheinungsdatum
2018
Sprache
Englisch
ISBN 10 
0399580905
ISBN 13 
9780399580901
Einband
Gebundene Ausgabe
Anzahl der Seiten
336
Kontakt zum Hersteller
Ten Speed Press
https://crownpublishing.com/

Attn: Andrea T Sheridan 1745 BROADWAY
New York
NY
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USA
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gpsr@libri.de

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