{"product_id":"bestia-italian-recipes-created-in-the-heart-of-l-a-a-cookbook-hardcover","title":"Bestia: Italian Recipes Created in the Heart of L.A. [A Cookbook] - Hardcover","description":"\u003cp\u003eby \u003cb\u003eOri Menashe\u003c\/b\u003e (Author), \u003cb\u003eGenevieve Gergis\u003c\/b\u003e (Author), \u003cb\u003eLesley Suter\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThis 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.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eIACP AWARD FINALIST\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eSince 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, \u003ci\u003eBestia\u003c\/i\u003e delivers a distinctively innovative approach to Italian-inspired cooking.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eOri Menashe\u003c\/b\u003e is co-owner and executive chef of Bestia. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eGenevieve Gergis\u003c\/b\u003e is the co-owner and pastry chef of Bestia. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eLesley Suter\u003c\/b\u003e is the former deputy editor for \u003ci\u003eLos Angeles\u003c\/i\u003e magazine and a two-time James Beard award-winner for food writing.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.8 x 7.7 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 30, 2018\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51755808063776,"sku":"9780399580901","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/997620886e84c9d8162edbe55d4c48aa.webp?v=1780068752","url":"https:\/\/ebocreations.com\/products\/bestia-italian-recipes-created-in-the-heart-of-l-a-a-cookbook-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}