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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.

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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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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.