Baco: Vivid Recipes from the Heart of Los Angeles
“Inspired by Centeno’s five restaurants . . . Asian, Middle-Eastern, and Latin American influences meld harmoniously in this polished chef cookbook.” —Library Journal
Visually stunning and conceptually fresh, this is the cookbook of the season from Josef Centeno, the chef credited with capturing the myriad tastes of Los Angeles on the plate. Recipes span from simple to show stopping, exploring sauces, soups, mains, salads, and desserts, too. More than 130 vivid photographs convey the beauty and excitement of Chef Centeno’s extraordinary cooking. Josef Centeno is the chef and owner of Bäco Mercat, Bar Amá, Orsa & Winston, Ledlow, and P.Y.T. In Bäco, he draws on his multicultural heritage, formal training in top-notch restaurants such as Manresa and Daniel, a lifelong obsession with cookbooks, and his insatiable curiosity. Centeno’s cooking layers textures and explores how spices and sauces can be used to transform the most basic vegetables! “Josef’s ability to weave a swath of traditions into forceful and deeply satisfying dishes has made him a pioneer in the resurgence of L.A. dining. Detailed and lyrical—a little Turkish and a tad Tejano—Bäco is the perfect manual for just how he does it.” —Patric Kuh, food critic, Los Angeles Magazine “The 130 bold, nontraditional recipes here, based on Centeno’s Texas upbringing, are organized by flavors and textures . . . Centeno’s exciting debut cookbook offers an impressive portrait of a chef who believes ‘taste is tantamount’ and that options are unlimited.” —Publishers Weekly “[A] collection of recipes that demonstrates exactly why he is one of the most influential chefs of the New Los Angeles Cuisine.” —Jeremy Fox, Rustic Canyon |
Contents
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INTRODUCTION
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CHAPTER 1 spicy salty pickled preserved
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CHAPTER 2 fresh green snappy light
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CHAPTER 3 bright citrusy zesty hardy
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CHAPTER 4 buttery crispy tangy herbal
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CHAPTER 5 earthy sharp velvety savory
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CHAPTER 6 creamy nutty crunchy floral
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Other editions - View all
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Baco: Vivid Recipes from the Heart of Los Angeles (California Cookbook, Tex ... Josef Centeno,Betty Hallock No preview available - 2017 |
Common terms and phrases
1/2 tsp salt Aleppo pepper aonori avocado or olive berberé black pepper butter caramel cheese chiles chives cont’d cook cool coriander covered container crème fraîche cucumbers cumin cup 60 ml cup 70 g dashi dill dish dough dried dry frying pan dukkah eggplant fennel fenugreek finely chopped flaky sea salt flavors flour fragrant Fresh black pepper garlic garlic clove gently ginger golden brown grinds of black harrough Heat the oven heat until hot herbs high heat hot and shimmering hummus Japanese lamb large bowl leaves lemon juice lemon zest mascarpone meat medium heat medium-high heat minutes mixture mortar and pestle olive oil onion pan over medium parsley pasta peeled pickled recipe refrigerator Remove roast salad sauce saucepan sauté Serve immediately sesame seeds shallots sherry vinegar shichimi togarashi spices spicy spoon sprinkle stirring occasionally sugar sweet tahini Tbsp Toast tomatoes Transfer urfa biber vegetables vinaigrette Whisk yogurt yuzu