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...