Paul Bertolli is a former chef at the legendary Chez Panisse, but this book concentrates on his Italian background with precise and detailed explanations that hep the reader understand the fundamentals of everything from preparing mushrooms, to the art of pasta making through to one of the best guides ever for the preparation of charcuterie.
Food writer and restaurant critic
I love this cookbook for its emphasis on ingredients and the reminder of who and what makes California cuisine so captivating.
Just inspiring. So much passion, lots of low and slow cooking that I do every day.
Chef and Author
Just a beautiful, thoughtful book!
Executive Chef, Quay Restaurant and Bennelong
Co-founder of Edible Communities
Author of the food blog Mrs. Wheelbarrow's Kitchen
Chef and filmmaker
Owner & Founder, Four & Twenty Blackbirds
Co-Founder of The Agrarian Kitchen
Senior Editor Lucky Peach