Ottolenghi Flavuor: Ottolenghi

Autor Yotam Ottolenghi
Notă: 5.00 · o notă - 1 recenzie 
en Limba Engleză Hardback – 3 sep 2020

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food.

In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.

Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works.

The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food:

Process explains cooking methods that elevate veg to great heights;
Pairing identifies four basic pairings that are fundamental to great flavour;
Produce offers impactful vegetables that do the work for you.

With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

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  Ebury Press – 3 sep 2020 16741 lei  23-35 zile +8862 lei  6-10 zile
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ISBN-13: 9781785038938
ISBN-10: 1785038931
Pagini: 320
Dimensiuni: 203 x 277 x 30 mm
Greutate: 1.39 kg
Editura: Ebury Press
Colecția Ebury Press
Seriile Ottolenghi, Best Chefs in the World, Ottolenghi Flavour

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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Notă biografică

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his @Ottolenghi