Bestia

<b>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.</b><br><br><b>IACP AWARD FINALIST</b><br><br>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 <i>Bestia</i> delivers a distinctively innovative approach to Italian-inspired cooking.