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Sweet (Bestsellers Pastry)

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en Limba Engleză Hardback – 07 Sep 2017

‘There’s nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.’

In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.

Sweet includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs. 

There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.

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Hardback (2) 11741 lei  10-17 zile +3777 lei  7-13 zile
  Random House – 07 Sep 2017 11741 lei  10-17 zile +3777 lei  7-13 zile
  28117 lei  3-5 săpt. +2156 lei  10-17 zile

Din seria Bestsellers Pastry

Preț: 11741 lei

Preț vechi: 18063 lei
-35%

Puncte Express: 176

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Livrare express 12-18 octombrie pentru 4776 lei

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Specificații

ISBN-13: 9781785031144
ISBN-10: 1785031147
Pagini: 363
Dimensiuni: 200 x 277 x 38 mm
Greutate: 1.55 kg
Editura: Random House
Colecția Ebury Press
Seriile Bestsellers Pastry , Ottolenghi


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 familywww.ottolenghi.co.uk @Ottolenghi