⇀ (Anglais) Download ⌞ Cooking by Hand For Free ⇝ Kindle Ebook By Paul Bertolli ∇

⇀ (Anglais) Download ⌞ Cooking by Hand For Free ⇝ Kindle Ebook By Paul Bertolli ∇ ⇀ (Anglais) Download ⌞ Cooking by Hand For Free ⇝ Kindle Ebook By Paul Bertolli ∇ BAKED PEARS WITH RICOTTA, WALNUTS, AND OLD BALSAMICO For 4To buy condiment grade balsamico and aceto balsamico tradizionale, see Sources and Resources, page 260.4 very ripe Bosc or Winter Nellis pearsUnsalted butter1 2 cup very fresh ricotta preferably sheep s milk 1 4 cup toasted walnuts, choppedBalsamico extra vecchio, for drizzlingPreheat the oven to 375F Peel and core the pears and arrange them cored side up in a buttered baking dish Bake the pears for 15 to 20 minutes, or until tender to the tip of a sharp knife.Serve the pears while still blood warm with a dollop of fresh ricotta and a scattering of walnuts Spoon any juices remaining in the baking dish over and around the pears Drizzle balsamico extra vecchio over each portion at the table.One of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at Californias 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 ONeill of the New York Times described as deceptively simple, with favors clean, deep, and layered 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 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 thats 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 mothers 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 creatively involved in the food you cook. 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    • Cooking by Hand
    • 4.2
    • 403
    • (Anglais)
    • 0609608932
    • Paul Bertolli
    • Anglais
    • 26 September 2017

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