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Cooking by Hand by Bertolli, Paul [Hardcover]
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5 available / 2 sold
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Located in: Glendale Heights, Illinois, United States
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Estimated between Thu, 27 Jun and Tue, 2 Jul to 43230
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eBay item number:305344533158
Item specifics
- Condition
- ISBN
- 9780609608937
- Book Title
- Cooking by Hand : a Cookbook
- Publisher
- Potter/Ten SPEED/Harmony/Rodale
- Item Length
- 10.3 in
- Publication Year
- 2003
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 0.9 in
- Genre
- Cooking
- Topic
- Methods / General, General, Regional & Ethnic / Italian, Essays & Narratives
- Item Weight
- 33.9 Oz
- Item Width
- 8.3 in
- Number of Pages
- 288 Pages
About this product
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
0609608932
ISBN-13
9780609608937
eBay Product ID (ePID)
2406388
Product Key Features
Book Title
Cooking by Hand : a Cookbook
Number of Pages
288 Pages
Language
English
Topic
Methods / General, General, Regional & Ethnic / Italian, Essays & Narratives
Publication Year
2003
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
33.9 Oz
Item Length
10.3 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
LCCN
2002-152290
Dewey Edition
21
Dewey Decimal
641.5
Synopsis
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 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 Agrodolce and Tagliolini Pasta with Crab. Unforgettable desserts, such as Semifreddo of Peaches and Mascarpone and Hazelnut Meringata with Chocolate and Espresso Sauce, round out a collection that's destined to become required reading for any food lover. Rich with the remarkable food memories that inspire him, from the taste of ripe Santa Rosa plums and the aroma of dried porcini mushrooms in his mother's ragu to eating grilled bistecca alla Fiorentina on a foggy late autumn day in Chianti, Cooking by Hand will ignite a passion within you to become more creatively involved in the food you cook., 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 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 Agrodolce and Tagliolini Pasta with Crab. Unforgettable desserts, such as Semifreddo of Peaches and Mascarpone and Hazelnut Meringata with Chocolate and Espresso Sauce, round out a collection that's destined to become required reading for any food lover. Rich with the remarkable food memories that inspire him, from the taste of ripe Santa Rosa plums and the aroma of dried porcini mushrooms in his mother's ragu to eating grilled bistecca alla Fiorentina on a foggy late autumn day in Chianti, Cooking by Hand will ignite a passion within you to become more creatively involved in the food you cook.
LC Classification Number
TX651.B475 2003
ebay_catalog_id
4
Copyright Date
2003
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:305344533158
Postage and packaging
Item location:
Glendale Heights, Illinois, United States
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