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Bestia: Italian Recipes Created in the Heart of L.A. Hardcover – October 30, 2018
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Best Cookbooks of Fall 2018
—New York Times
"The recipes are uncompromising, calling for smoking, then dehydrating and finally grinding anchovies, and smoking pork fat to infuse bourbon to make an Old Fashioned. Those who push forward, however, are rewarded with dishes that smartly layer flavor like stinging nettle pappardelle with mushrooms and a fried egg, and a butterscotch-coconut tart."
--Food & Wine
"L.A.'s insanely beloved restaurant, Bestia, has put together a cookbook full of the same flavorful regional Italian cooking served at the beautiful restaurant. There are chapters on making bread, pasta, and charcuterie, as well as sections about building flavor with stocks and sauces. The accessible instructions just might make it possible to recreate the flavors you loved so much on your last trip to Los Angeles."
"Now, after nearly a decade in business, what is arguably the city’s best Italian restaurant can enter our kitchens. ... The Bestia staples are all there, including the cavatelli alla Norcina, the agnolotti alla Vaccinara with oxtail, the ’nduja, and the branzino with herb confetti, as are a few cocktails, for good measure. Much like the agnolotti, this cookbook is a must-have."
--Time Out Los Angeles
Praise For Bestia:
"A soaring indoor-outdoor fantasy of a modern Italian restaurant."
"Bestia exemplifies the modern Italian restaurant in Los Angeles, but at this point, Bestia may be best known as the downtown restaurant you can't get into."
--Jonathan Gold, Los Angeles Times
About the Author
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.
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Recipes are explained thoroughly
Pictures are super pretty
Def a cookbook you must have!!! No BS
I tried to make the strozzapretti and the fluid content was off. The dough was crumbly and couldn't come together to a cohesive mass despite kneading for about 20 minutes. In the end, I added more water to get it to come together. Zero stars for this recipe. Hoping the others are better.
With regard to book structure and some recipe highlights, it flows through Pantry (Sauces, Vinaigrettes (7), Pickles, Bottargas, concentrated Soffritos, Aiolis, Black (or dark amber) Butter, Preserves, Stocks (use grapeseed oil for mushroom stock)); Cocktails (with the secret “Bestia Cola” recipe), Charcuterie (about 20 pages on salamis and pork); Salads (adding salt wilts your lettuce quicker); Starters; Breads; Pizzas; Pastas; Main Dishes; and over two dozen Desserts. Some recipes extend for three or more pages, inluding pictures on techniques. Pickles? They pickle sunchokes, chilies, smoked shiitake mushrooms and more (using a Japanese mandolin knife from Amazon). Mostarda Italian candied fruit? He uses mustard seeds and red pepper flakes. Salads: The Persian Cucumber, Plum and Gorgonzola Salad with Turmeric Vinaigrette; Farro Salad with Pomegranate and Walnuts; Coraline and Citrus Salad. Starters: Chicken Liver Pate with Date Vinegar, Tarragon and Preserved Lemon; Sunchoke Soup with Pickled Fresno Chilies and Oregano (and fried capers for intensity); Housemade Ricotta with Basil, Dried Zucchini, and Lemon Zest (a deconstructed fried zucchini blossom). Pasta: Spinach Gnocchetti with Roasted Marrow Bones. Pici (or Polenta) with Lamb Ragu with fig leaf (or cinnamon stick). Main/Desserts: Whole Grilled Branzino (butterflied from the spine) with Fried Herbs. Whole (dry aged refrigerated) Roasted Duck with Citrus and Dill. Butterscotch-Coconut Tart. Maple-Ricotta Fritters. Chestnut Zeppolis