Bäco: Vivid Recipes from the Heart of Los Angeles

Bäco: Vivid Recipes from the Heart of Los Angeles

NOOK Book(eBook)

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Overview

This is the cookbook of the season from the chef credited with capturing the myriad tastes of Los Angeles on the plate. Visually stunning and conceptually fresh, this cookbook contains 130 recipes that redefine the way we think about flavor. Josef Centeno, chef and owner of 5 acclaimed restaurants, draws on his multicultural heritage, formal training in top-notch restaurants such as Manresa and Daniel, a lifelong obsession with cookbooks, and an insatiable curiosity. Centeno's cooking layers textures and explores how spices and sauces can be used to transform the most basic vegetables. Recipes span from simple to showstopping, exploring sauces, soups, mains, salads, and desserts, too. More than 130 vivid photographs convey the beauty and excitement of Josef Centeno's extraordinary cooking.

Product Details

ISBN-13: 9781452155784
Publisher: Chronicle Books LLC
Publication date: 09/05/2017
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 320
Sales rank: 56,260
File size: 28 MB
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About the Author

Josef Centeno is a James Beard–nominated chef and owner of five restaurants in downtown Los Angeles: Bâco Mercat, Bar Amá, Orsa&Winston, Ledlow, and P.Y.T.
Betty Hallock is a food writer and former deputy editor of the Los Angeles Times food section. She and Josef live together in downtown Los Angeles with their two dogs.
Dylan James Ho and Jeni Afuso are Los Angeles–based food and lifestyle photographers.

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Baco: Vivid Recipes from the Heart of Los Angeles 5 out of 5 based on 0 ratings. 1 reviews.
CuteEverything More than 1 year ago
This cookbook is a love letter to Los Angeles as it exists today -- colorful, global, and packed with flavor. It makes a wonderful coffee table book, as well as an insightful cookbook for the modern & well-traveled palette (even when that means just traveling across L.A.). The binding and layout are top notch, and the plentiful photos not only showcase the recipes extraordinarily well, but are serious artworks in themselves. There's a lot of interesting twists on more classic recipes, like the pistachio cheesecake custards, which are one of my favorite recipes, along with the English pea and dill "hummus". This book makes a beautiful testament to the glories of the Los Angeles' palette.