A collection of more than one hundred delectable recipes by the chef of Oliveto Restaurant is accompanied by a dozen literary essays that reflect on the timeless mysteries of food and food preparation. By the author of
Paul Bertolli, a former Chez Panisse chef and now Oakland restaurateur, presents foods with an Italian emphasis, along with much helpful information on ingredients and techniques. All cooks may not want to cure their own prosciutto, but who wouldn't want to make a leek risotto for dinner? Bertolli's restaurant, Oliveto, is not only a four-star dining experience but, like Chez Panisse, provides important encouragement for local organic farmers and producers. Bertolli's cookbook received the prestigious Jane Grigson Award in 2004 from the International Association of Culinary Professionals.