Bestia

BestiaBy: Ori Menashe, Genevieve Gergis, Lesley Suter 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. IACP AWARD FINALIST Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor forward food

By: Ori Menashe, Genevieve Gergis, Lesley Suter     

---

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.

IACP AWARD FINALIST

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.