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Ottolenghi Flavuor de Yotam Ottolenghi

Ottolenghi Flavuor: Ottolenghi

Autor Yotam Ottolenghi
Notă:  5.00 · o notă - 1 recenzie 
en Limba Engleză Hardback – 13 oct 2020
NEW YORK TIMES BESTSELLER - The author of Plenty teams up with Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - NPR - The Washington Post - The Guardian - The Atlanta Journal-Constitution - Town & Country - Epicurious

"Bold, innovative recipes . . . make this book truly thrilling."--The New York Times

Level up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine.

With main courses, sides, desserts, and a whole pantry of "flavor bombs" (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking.

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Toate formatele și edițiile

Toate formatele și edițiile Preț Express
Hardback (2) 18624 lei  24-35 zile +8782 lei  4-10 zile
  Ebury Press – 3 sep 2020 18624 lei  24-35 zile +8782 lei  4-10 zile
  Clarkson Potter/Ten Speed – 13 oct 2020 25453 lei  3-5 săpt.

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Specificații

ISBN-13: 9780399581755
ISBN-10: 0399581758
Pagini: 320
Dimensiuni: 202 x 277 x 32 mm
Greutate: 1.6 kg
Editura: Clarkson Potter/Ten Speed
Seria Ottolenghi

Recenzii de la cititorii Books Express

florea anna maria a dat nota:

Exceptionala!Surprinzatoare ,din nou, combinatiile!Totul dus la un nou nivel pentru multe vegetale asa cum ne-a obisnuit Ottolenghi

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Descriere

NEW YORK TIMES BESTSELLER - The author of Plenty teams up with Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - NPR - The Washington Post - The Guardian - The Atlanta Journal-Constitution - Town & Country - Epicurious

"Bold, innovative recipes . . . make this book truly thrilling."--The New York Times

Level up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine.

With main courses, sides, desserts, and a whole pantry of "flavor bombs" (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking.

Notă biografică

Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His previous book, Ottolenghi Simple, was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.

Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico, and Brazil. She formally began her culinary career at Ottolenghi's Nopi restaurant before moving to the Ottolenghi Test Kitchen, where she has worked for four years, and contributing to Yotam's columns. She lives in London, where she makes regular guest chef appearances at some of the city's top restaurants.