How to make ‘Caesar' Brussels sprouts like Josef Centeno
8 days ago - By Good Food
The beauty of Josef Centeno's food is in the contrast. “The ‘pow!' in my cooking comes from the layers of flavor, from citrus, herbs, vinegar, and spices. I like contrasts of fat, acid, textures, temperatures, traditions, and techniques,” he writes in his just-published first cookbook, “Bäco: Vivid Recipes from the Heart of Los Angeles.” Chef Centeno is the owner of Bäco Mercat, Bar Amá, Orsa & Winston, Ledlow and P.Y.T. in Downtown LA, and a new Bäcoshop in Culver City.
Flipping through the Bäco book that Centeno wrote with his wife - that would be food writer Betty Hallock - vibrant...
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