Cooking by Hand
A Cookbook
$82.26
- Hardcover
288 pages
- Release Date
15 August 2003
Summary
One 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 prof…
Book Details
| ISBN-13: | 9780609608937 |
|---|---|
| ISBN-10: | 0609608932 |
| Author: | Paul Bertolli |
| Publisher: | Clarkson Potter Publishers |
| Imprint: | Random House USA Inc |
| Format: | Hardcover |
| Number of Pages: | 288 |
| Edition: | 1st |
| Release Date: | 15 August 2003 |
| Weight: | 975g |
| Dimensions: | 260mm x 211mm x 25mm |
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About The Author
Paul Bertolli
PAUL BERTOLLI is executive chef and co-owner of Oliveto restaurant in Oakland, California. He has received numerous accolades, most recently the award for “Best Chef: California” from the James Beard Foundation in 2001. He is also known for his tenure as chef of Chez Panisse restaurant, where for ten years he guided the restaurant’s cooking toward Italian sensibilities. Active as a chef, writer, and artisan food producer, Bertolli tends to his garden, bread oven, salumi cellar, vinegar loft, pickle vats, distillations, wine, and other mysterious fermentations from his home base in North Berkel.
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