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Cooking by Hand
by Paul Bertolli
Hardcover, 288 pages, Published August, 2003
2004 IACP Award Winner for Jane Grigson Award for Research and Presentation
Paul Bertolli, the force behind Oliveto, one of California's most influential and respected restaurants, explores some of his best-loved foods through literary essays, stunning images, and more than 100 recipes. Ships August 19th The New York Times has proclaimed Bertolli "one of the two greatest working chefs in America," and Cooking by Hand is a fascinating exploration of the principles behind the remarkable food that he creates. For Bertolli, cooking simply and well is only possible when a cook responds to his ingredients with insight and care, and this is the principle behind all the recipes in Cooking by Hand, from Pan-Roasted Chicken and Risotto with Leeks and Balsamic Vinegar to the best Fresh Tomato Bloody Mary you've ever tried...more
Compare at $40.00, Our Price Only $25.19
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Chez Panisse Cooking
by Paul Bertolli
Paperback, 424 pages, Published December, 1994
150 tantalizing recipes for each season's freshest ingredients. What health food should be.
Compare at $19.95, Our Price Only $13.96
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