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COOKING BY HAND(ISBN=9780609608937)书籍详细信息
- ISBN：9780609608937
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：2003-08
- 页数：288
- 价格：207.60
- 纸张：胶版纸
- 装帧：精装
- 开本：16开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
内容简介：
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.
书籍目录：
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作者介绍：
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 Berkeley, California.
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其它内容：
书籍介绍
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.
书籍真实打分
故事情节：4分
人物塑造：8分
主题深度：7分
文字风格：3分
语言运用：5分
文笔流畅：5分
思想传递：9分
知识深度：4分
知识广度：3分
实用性：9分
章节划分：6分
结构布局：4分
新颖与独特：3分
情感共鸣：3分
引人入胜：5分
现实相关：3分
沉浸感：6分
事实准确性：6分
文化贡献：6分
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