This debut cookbook from LA's phenomenally popular Bestia restaurant features rustic Italian food with Middle Eastern influences that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.
ORI MENASHE is co-owner and executive chef of Bestia. GENEVIEVE GERGIS is the co-owner and pastry chef of Bestia. LESLEY SUTER is the former deputy editor for Los Angeles magazine and a two-time James Beard award-winner for food writing.
Best Cookbooks of Fall 2018
--New York Times
"The recipes are uncompromising, calling for smoking, then
dehydrating and finally grinding anchovies, and smoking pork fat to
infuse bourbon to make an Old Fashioned. Those who push forward,
however, are rewarded with dishes that smartly layer flavor like
stinging nettle pappardelle with mushrooms and a fried egg, and a
--Food & Wine "L.A.'s insanely beloved restaurant, Bestia, has put together a cookbook full of the same flavorful regional Italian cooking served at the beautiful restaurant. There are chapters on making bread, pasta, and charcuterie, as well as sections about building flavor with stocks and sauces. The accessible instructions just might make it possible to recreate the flavors you loved so much on your last trip to Los Angeles."
--Epicurious "Now, after nearly a decade in business, what is arguably the city's best Italian restaurant can enter our kitchens. ... The Bestia staples are all there, including the cavatelli alla Norcina, the agnolotti alla Vaccinara with oxtail, the 'nduja, and the branzino with herb confetti, as are a few cocktails, for good measure. Much like the agnolotti, this cookbook is a must-have."
--Time Out Los Angeles Praise For Bestia: "A soaring indoor-outdoor fantasy of a modern Italian restaurant."
--Bon App tit "Bestia exemplifies the modern Italian restaurant in Los Angeles, but at this point, Bestia may be best known as the downtown restaurant you can't get into."
--Jonathan Gold, Los Angeles Times