Cooking By Hand

Cooking By HandOne 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,

its preparation

and the pleasures of eating

and Postres (sweets)

quince and apple slaw

In An Everlasting Meal

seasoning to perfection

Makes a great office or host gift

and Rosemary) and Sri Lankan Breakfast Buns with Onion Confit to Spanakit (Georgian Spinach Salad with Walnuts and Cilantro) and Keftes Garaz (Syrian Meatballs with Cherries and Tamarind)

Whetstone Magazine debuted in the spring of 2017 with the mission of championing food to expand human empathy

Mendes's portraits of Lisbon's idiosyncrasies are threaded throughout the pages: impromptu sardine grills

Sample the world's finest acorn-fed ham in Salamanca

scallops with lemon and peppermint