This debut cookbook from L.A.'s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.
Since opening in downtown Los Angeles in 2012, Bestia has
captivated diners with its bold, satisfying, and flavor-forward
food served in a festive, communal atmosphere. Now, in this
accessible and immersive debut cookbook, all of the incredible
dishes that have made Bestia one of the most talked-about
restaurants in the country are on full display. Rooted in the
flavors and techniques of Italian regional cooking, these recipes
include inventive hits like fennel-crusted pork chops; meatballs
with ricotta, tomato, greens, and preserved lemon; and agnolotti
made with cacao pasta dough. Irresistible desserts such as apple
cider donuts and a chocolate budino tart, from co-owner and pastry
chef Genevieve Gergis, end the concert of flavors on a high note.
With chapters on making bread, pasta, and charcuterie; sections on
stocks and sauces; and new ideas for getting the most from your
cooking by layering flavors, Bestia delivers a distinctively
innovative approach to Italian-inspired cooking.