130 recipes that redefine the way we think about flavor.

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 Baco Mercat, Bar Ama, Orsa & Winston, Ledlow, and P.Y.T. In Baco, 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.

About the Author
Josef Centeno is the chef-owner of four acclaimed restaurants in downtown Los Angeles: Baco Mercat, Bar Ama, Orsa & Winston and Ledlow. He grew up in San Antonio and attended the University of Texas in Austin before deciding to pursue a chef's career and enrolled at the Culinary Institute of America in New York. Josef's tasting menus at a restaurant called Opus in Koreatown were famously groundbreaking: You could order as many courses as you wanted for $10 each. And when he opened Lazy Ox in Little Tokyo, it was the first restaurant that shifted critical attention to downtown Los Angeles. By the time Baco Mercat opened, Josef had paved the way for chefs and restaurateurs who have flocked to downtown Los Angeles.

Betty Hallock is a food writer who was born in Japan and grew up in California and formerly was an editor in the LA Times' award-winning Food section. As deputy food editor and a founding editor of the Daily Dish blog, she helped direct food and drink coverage, writing and editing stories about restaurants, cooking, cocktails, business trends, and more. While at the Times she also helped oversee the editing and testing of recipes from the L.A. Times Test Kitchen, one of the few newspaper test kitchens in the country. After departing in the autumn to freelance, she continues to contribute to the Times.

Josef and Betty are married, and live in Downtown LA with their two dogs.

Reviews
"Los Angeles chef Josef Centeno's new book is the product of a career in restaurants, with bountiful recipes that reflect contemporary LA." Foodism



Book Information
ISBN 9781452154688
Author Josef Centeno
Format Hardback
Page Count 320
Imprint Chronicle Books
Publisher Chronicle Books
Weight(grams) 1380g
Dimensions(mm) 288mm * 215mm * 35mm