 | | COOKING BY HAND
by Paul Bertolli
Photographs by Gail Skoff and Judy Dater
Clarkson Potter/Publishers, New York
We are pleased to announce the publication on August 19 of Chef Paul Bertolli's new book, Cooking by Hand. When Paul joined us at Oliveto nearly ten years ago, he brought a philosophy of cooking that has informed everything that this restaurant has done ever since. During those years, Oliveto has developed as a community--of very fine chefs and cooks, of bartenders and bussers, of servers and managers, and as a larger community of farmers, fishermen, and artisans. An anthology of essays with recipes, not only is Cooking by Hand a discourse on how to think about cooking, but it is also, to us, the story of our community.
With remarkable grace and clarity, Paul writes about cooking that is "real, authentic, pure, painstaking, delicious to the palate, nurturing to the soul, and always interwoven with the fullness of life itself." He touches on tradition, science, artisan food makers, place, farming, history, tools, and ripeness in such a way as to make the book a cohesive whole.
Oliveto's upcoming series of tomato dinners is the perfect event at which to celebrate Chef Bertolli's remarkable book.
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