Bestia italian recipes created in the Heart of L A 1st edition by Ori Menashe, Genevieve Gergis, Lesley Suter ISBN 0399580905 ‎ 978-0399580901

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Product details:

ISBN 10: 0399580905
ISBN 13: ‎ 978-0399580901
Author: Ori Menashe, Genevieve Gergis, Lesley Suter 

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.

Bestia italian recipes created in the Heart of L A 1st Table of contents:

1. PANTRY
2. FLAVOR BUILDING
3. FOOD DEHYDRATOR GUIDE
4. PICKLES AND PRESERVES
5. Pickled Shallots
6. Pickled Fresno Chiles
7. Quick Pickled Cucumbers
8. Pickled Fennel
9. Pickled Baby Carrots
10. Pickled Smoked Shiitake Mushrooms
11. Pickled Sunchokes
12. Preserved Citrus
13. —Preserved Lemon
14. —Preserved Orange
15. Mostarda di Frutta
16. —Pineapple Mostarda
17. —Strawberry Mostarda
18. Fermented Blackberry Jam
19. Candied Blood-Orange Peel
20. VINAIGRETTES
21. Apple Cider Vinaigrette
22. Cinnamon Vinaigrette
23. Lemon Vinaigrette
24. Pomegranate Vinaigrette
25. Red Wine Vinaigrette
26. Turmeric Vinaigrette
27. Walnut Vinaigrette
28. Fish Sauce Vinaigrette
29. STOCKS AND BASES
30. Vegetable Stock
31. Mushroom Stock
32. Lobster Stocks
33. Soffrittos
34. —Vegetable Soffritto
35. —Fennel Soffritto
36. Basic Polenta
37. Basic Lentils
38. Creamy Ricotta
39. SAUCES
40. Tomato Sauce
41. Pesto
42. Salsa Verde
43. Paprika Salsa Verde
44. Mint and Fennel Salsa Verde
45. Aiolis
46. —Base Aioli
47. —Squid Ink Aioli
48. —Paprika Aioli
49. Tonnato Sauce
50. Black Butter
51. THINGS I CAN’T COOK WITHOUT
52. Smoked Dried Anchovies
53. Anchovy Paste
54. Bottargas
55. —Egg Yolk Bottarga
56. —Smoked Egg Yolk Bottarga
57. —Squid Ink Bottarga
58. Fried Lentils
59. Parsley Bread Crumbs
60. COCKTAILS
61. Chef’s Old Fashioned
62. White Negroni
63. Perazzi
64. 5th & Adams
65. Bestia Cola
66. Happy Talk
67. CHARCUTERIE
68. KEYS TO SUCCESSFUL MEAT CURING
69. THE LIFE CYCLE OF A PIG AT BESTIA
70. Norcina Sausage
71. Lambrusco–Black Pepper Salami
72. Fennel Pollen Salami
73. ’Nduja
74. White ’Nduja
75. Mortadella
76. Coppa
77. Bresaola
78. Prosciutto
79. SALADS
80. Genevieve’s Little Gem Salad
81. Cucumber, Plum, and Gorgonzola Salad
82. Coraline and Citrus Salad with Mascarpone Yogurt, Radish, and Celery
83. Chopped Salad with Brussels Sprouts, Fennel Pollen Salami, Fried Lentils, and Fresh Oregano
84. Arugula and Opal Basil Salad
85. Arugula, Radish, and Tarragon Salad
86. Tomato and Burrata with Smoked Bottarga, Finger Lime, Toasted Buckwheat, and Marjoram
87. Three Farro Salads
88. —Farro Salad with Pomegranate and Walnuts
89. —Farro Salad with Sunchokes and Snap Peas
90. —Farro Salad with Cauliflower and Avocado Cream
91. Calamari a la Plancha with Chicory, Watercress, Oyster Mushrooms, Pine Nuts, and Chile Oil
92. STARTERS & SIDES
93. Lobster Crostini
94. Scallop Crudo with Citrus and Dried Olives
95. Lamb Belly Confit with Lime Yogurt and Grapefruit, Mint, and Pea Tendril Salad
96. Veal Tartare Crostini
97. Chicken Livers
98. Chicken Liver Pâté with Date Vinegar, Tarragon, and Preserved Lemon
99. Chopped Chicken Livers with Aged Balsamic, Rosemary, Chiles, and Garlic
100. Steamed Pork Belly with Herbed and Spiced Broth, Pickled Cucumbers, and Mint and Fennel Salsa Verde
101. Pan-Roasted Chicken Gizzards with Beets and Endive
102. Grilled Octopus with Black Braised Garbanzo Beans and Paprika Salsa Verde
103. Meatballs with Creamy Ricotta, Tomato Sauce, and Braised Greens with Preserved Lemon
104. Steamed Mussels and Clams with ’Nduja, Preserved Citrus, Fennel Pollen, and Grilled Bread
105. Sunchoke Soup with Pickled Fresno Chiles and Oregano
106. Saffron Corn with Dried Shrimp
107. Housemade Ricotta with Basil, Dried Zucchini, Lemon Zest, and Grilled Bread
108. Charred Shishito Peppers with Squid Ink Aioli
109. Grilled Endive with Black Butter, Apple Balsamic Vinegar, Pear, and Fresh Thyme
110. Blistered Snap Peas with Mint
111. Roasted Cauliflower with Paprika Aioli and Soft Herbs
112. BREAD & PIZZA
113. Country Bread
114. Pizza Dough, Two Ways
115. —Biga-Based Dough for Pizza Ovens
116. —Biga-and-Yeast-Based Dough for Home Ovens
117. Pizza Sauce
118. Margherita Pizza
119. ’Nduja Pizza
120. Gorgonzola Pizza
121. Burrata Pizza
122. Salsa Verde Pizza
123. PASTA
124. PASTA INGREDIENTS
125. PASTA-MAKING TOOLS
126. KNEADING
127. Strozzapreti with Tomato and Ricotta
128. Squid Ink Chitarra with Cuttlefish
129. Stinging Nettle Pappardelle with Mushrooms and Fried Eggs
130. Tortellini di Mortadella
131. Carrot Quadretti with Rabbit Ragu and Fresh Peas
132. Cavatelli alla Norcina
133. Spinach Gnochetti with Roasted Marrowbones
134. Spaghetti Rustichella with Sea Urchin
135. Agnolotti alla Vaccinara with Cacao Pasta, Braised Oxtail, Grana Padano, Pine Nuts, and Currants
136. Tagliatelle al Sugo di Maiale with Pork Ragu, Speck, Cabbage, and Caraway Seeds
137. Pici with Lamb Ragu
138. MAIN DISHES
139. Grilled Stuffed Quail with Blistered Shishito Peppers
140. Grilled Whole Branzino with Herb Confetti
141. Porcini and Wild Fennel–Rubbed Coppa Steak
142. GRILLING BASICS
143. Slow-Roasted Lamb Neck with Salsa Verde and Arugula, Fennel, and Black Sesame Salad
144. Whole Roasted Duck with Citrus and Dill
145. Grilled Pork Porterhouse
146. Grilled Fennel-Crusted Pork Chop
147. Grilled Rib-Eye with Apple Balsamic–Black Butter Sauce
148. Slow-Roasted Suckling Pig
149. DESSERTS
150. DESSERT-KITCHEN INGREDIENTS
151. DESSERT-MAKING TOOLS
152. ON MEASURING AND THE KITCHEN SCALE
153. FLEXIBILITY
154. Lemon–Poppy Seed Olive Oil Cake
155. Crostatas
156. —Crostata Dough
157. —Frangipane
158. —Rhubarb-Raspberry Crostata
159. —Apple and Currant Crostata with Warm Crème Anglaise
160. Ricotta-Pear Tart
161. Chestnut Zeppole
162. Butterscotch-Coconut Tart
163. Maple-Ricotta Fritters
164. Apple Cider Donuts
165. Chocolate Budino Tart
166. Mascarpone Rice Pudding with Persimmon Caramel, Hachiya Persimmons, and Orange Blossom Pistachios
167. Crème Fraîche Panna Cotta with Wildflower Honey Syrup
168. Zabaglione al Moscato with Blood Orange Sorbet, Pine Nut Meringue, and Candied Orange Peel
169. Roasted Banana Malt and Muscovado Peanut Ice Cream Bars with Dark Roasted Peanut Cream and Caramelized Bananas
170. Frozen Strawberry Torte
171. Rainbow Sherbet
172. Lemon Verbena Sherbet
173. Blueberry Mascarpone Ice Cream
174. Coffee Ice Cream
175. Sour Cream Ice Cream with Huckleberry Jam
176. Mexican Wedding Cookies
177. Butter-Topped Banana Bread

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Tags: Ori Menashe, Genevieve Gergis, Lesley Suter, Bestia italian, the Heart