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Plenty More

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en Limba Engleză Carte Hardback – 11 Sep 2014
Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding. Yotam Ottolenghi's Plenty changed the way people cook and eat.

Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Plenty More picks up where Plenty left off, with 120 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning.

With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.
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Specificații

ISBN-13: 9780091957155
ISBN-10: 009195715X
Pagini: 351
Dimensiuni: 202 x 277 x 35 mm
Greutate: 1.51 kg
Editura: Random House

Notă biografică

Yotam Ottolenghi completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, before coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington and Belgravia. He opened the restaurant NOPI in Piccadilly in 2011. Yotam is the author of the bestselling Ottolenghi: The Cookbook, Plenty and Jerusalem. He has presented two series of Ottolenghi's Mediterranean Feast on More 4 and Channel 4. Plenty More is his fourth book.

Recenzii

"No chef captures the flavors of the moment better than Yotam Ottolenghi."
--Bon Appetit
"Ottolenghi is a genius with vegetables--it's possible that no other chef has devised so many clever ways to cook them."
--Food & Wine
"Yotam Ottolenghi is the most creative but also practical cook of this new culinary era--a 21st-century Escoffier. If I had a four-star rating for cookbooks, I would give "Plenty More" five stars."
--Wall Street Journal
"Chef Yotam Ottolenghi outdoes himself with the follow-up to his famed book "Plenty." Expect even bigger, bolder meatless recipes."
--Good Housekeeping
"Yotam Ottolenghi adds luscious notes to the vegetarian flavor spectrum in "Plenty More.""
--Vogue
"Chef Yotam Ottolenghi's "Plenty More "is a delicious ode to grains, legumes, and fresh vegetables."
--Self Magazine
"A new wave of Ottolenghi fever (and fervor) is about to hit and, thank goodness, there's no cure. I suggest you simply give in to it, replenish your spice pantry, gather your vegetables, grains and legumes, and celebrate big-time."
--BookPage
"This smart chef knows flavor"
--Dr. Oz: The Good Life
"Plenty More" is even better than the original, fresh with the flavors and ingredients of Ottolenghi's most recent travels and readings. There are still many traces of his Middle Eastern influence, but now he's incorporated touches of Southeast Asia, India, New York, and Britain. Who pairs chanterelle mushrooms, black glutinous rice, tarragon, and goat cheese, and does so with aplomb? Only Ottolenghi. Even if you've already amassed a library of his books, you'll learn something new from "Plenty More."
--Serious Eats