Ottolenghi: The Cookbook

Ottolenghi: The Cookbook

E-BookEPUBDRM AdobeElectronic Book
304 Seiten
Englisch
Ebury Digitalerschienen am01.07.2012
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KlappentextOttolenghi is one of the most iconic and dynamic restaurants in the country. Its unique blend of exquisite, fresh food, abundantly presented in a cutting-edge, elegant environment, has imaginatively redefined people's dining expectations. For the first time, Yotam Ottolenghi and Sami Tamimi are publishing here their superb sweet and savoury recipes.
Yotam and Sami's inventive yet simple dishes are inspired by their respective childhoods in West and East Jerusalem but rest on numerous other culinary traditions, ranging from North Africa to Lebanon, Italy and California. The 140 original recipes cover everything from accomplished meat and fish main courses, through to many healthy and quick salads and suppers, plus Ottolenghi's famous and delectable cakes and breads.
Ottolenghi: The Cookbook captures the zeitgeist for honest, healthy, bold cooking presented with flair, style and substance. This painstakingly designed book, lavishly photographed book offers the timeless qualities of a cookery classic.
Zusammenfassung'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David?s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.? Nigella Lawson
Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi?s and Sami Tamimi?s original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic.
Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads.
A new introduction sheds fresh light on a book that has become a national favourite.
Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem.
Praise for Ottolenghi:
?[A] book that has barely left my kitchen?the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of? Nigel Slater, The Observer Magazine
?Possibly the best cookery book I have ever owned. The recipes?are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.? Caroline Jowett, Daily Express
?A wonderful book for vegetarians and cake lovers alike? Bee Wilson, Sunday Times
Details
ProduktartE-Book
EinbandartElectronic Book
FormatEPUB
Format HinweisDRM Adobe
Erscheinungsjahr2012
Erscheinungsdatum01.07.2012
Seiten304 Seiten
SpracheEnglisch
Dateigrösse49360 Kbytes
Artikel-Nr.14842320

Inhalt/Kritik

Inhaltsverzeichnis
VorwortOttolenghi?s ground-breaking classic cookbook, which captured the zeitgeist for using imaginative flavours and ingredients, is relaunched with a contemporary design.
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KritikBritain's most eagerly awaited cookbook The Guardian Yotam Ottolenghi and Sami Tamimi...are purveyors of some of the city's most beautiful food. In this sleek, good-looking volume they spill the beans on some of their best known dishes. It's very modern, very metropolitan... in the vein of the River Cafe and Moro books - and we suspect it will be just as popular with London ...mehr

Autor

Yotam Ottolenghi (Author)
Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in The Guardian?s FEAST magazine and has published seven bestselling cookbooks: PLENTY and PLENTY MORE (his collection of vegetarian recipes); OTTOLENGHI: THE COOKBOOK and JERUSALEM, co-authored with Sami Tamimi; NOPI: THE COOKBOOK with Ramael Scully; and SWEET with Helen Goh. Yotam has made two 'Mediterranean Feasts' series for More 4, along with a BBC4 documentary, 'Jerusalem on a Plate'. www.ottolenghi.co.uk
Sami Tamimi (Author)
Sami Tamimi's intimate engagement with food started at a tender age, whilst watching his mother prepare Palestinian delicacies at their home within the walls of Arab East Jerusalem. His first job was as a commis chef at the Mount Zion hotel in the city. He thereafter investigated some of his culinary passions, including the food of Yemen, Morocco, Egypt, Persia and even the Eastern European Jewish communities. In 1997 he moved from Tel Aviv to London to work at Baker and Spice, creating a unique traiteur section with the strong identifiable flavours of the Middle East. In 2002 he teamed up with Yotam to open Ottolenghi.