Description
Book SynopsisOne 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 Ag
