Description: The New York Times has proclaimed Bertolli ''one of the two greatest working chefs in America, '' and Cooking By Hand is a fascinating exploration of the principles behind the remarkable food that he creates. For Bertolli, cooking simply and well is only possible when a cook responds to his ingredients with insight and care, and this is the principle behind all the recipes in Cooking By Hand, from Pan-Roasted Chicken and Risotto with Lecks and Balsamic Vinegar to the best fresh Tomato Bloody Mary you've ever tried. In keeping with his message of cooking simply, few of the recipes in the book have more than six or eight ingredients. Binding these recipes together are a dozen engrossing food essays that explore topics like the timeless quality of ripeness; the mysteries of balsamic vinegar; the joys of making, serving, and eating pasta; and the wonderful versatility of the tomato. Rich with the passion, wisdom, and skill gained from Bertolli's nearly 25 years of outstanding culinary achievement, this is a book to savor.

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