Cooking by Hand: A Cookbook

Paul Bertolli, recognized by The New York Times as one of America's greatest working chefs, presents Cooking by Hand. This volume combines essays with recipes to explore the principles behind his culinary work. The text draws on personal memories, such as the taste of Santa Rosa plums or the aroma of dried porcini mushrooms in his mother’s ragu. It also references specific dining experiences like eating grilled bistecca alla Fiorentina in Chianti. The book is organized around specific food subjects rather than courses. Chapters include Twelve Ways of Looking at Tomatoes and The Whole Hog, which covers Italian salumi. Bertolli applies his instincts as a chef to these topics with vivid writing. The collection features over 140 recipes noted for their clarity. Examples range from Salad of Bitter Greens, Walnuts, Tesa, and Parmigiano to Short Ribs Agrodolce and Tagliolini Pasta with Crab. Desserts like Semifreddo of Peaches and Mascarpone are also included. This book suits readers who appreciate the philosophy behind simple, clean flavors. It appeals to those interested in Italian regional traditions and the personal narratives that inspire cooking. The work is less suitable for those seeking complex technical manuals or quick meal solutions without context. Molly O’Neill of the New York Times described the food as deceptively simple with deep, layered flavors. The volume contains fifty photos and offers a grounded look at Bertolli’s approach to ingredients.