BuchGebunden (Leinen)
320 Seiten
Englisch
Random House UKEbury Presserschienen am15.09.2012
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Produkt

ZusammenfassungFrom recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), this book presents Ottolenghi dishes.
Details
ISBN/GTIN978-0-09-194374-5
ProduktartBuch
EinbandartGebunden (Leinen)
FormatLeinen
Erscheinungsjahr2012
Erscheinungsdatum15.09.2012
Seiten320 Seiten
SpracheEnglisch
MasseBreite 202 mm, Höhe 278 mm, Dicke 30 mm
Gewicht1390 g
IllustrationenFarb. Fotos
Artikel-Nr.1301409

Inhalt/Kritik

Inhaltsverzeichnisi: Introduction1: Jerusalem food2: The passion in the air3: The recipes4: A comment about ownership5: Historyii: Vegetablesiii: Pulses & Grainsiv: Soupsv: Stuffedvi: Meatvii: Fishviii: Savoury Pastriesix: Sweets & Dessertsx: Condimentsxi: Indexxii: Acknowledgements
VorwortPacked with mouthwatering recipes inspired by the food of Jerusalem, this is the long-awaited third cookbook from Yotam Ottolenghi, winner of the Observer Food Monthly Best Cookbook award 2013
Kritik"a magical feast" BBC Good Food Magazine "Jerusalem works both as a recipe book and as a touching tribute to (Yotam Ottolenghi's) war-torn native city" The Telegraph Magazine "A complicated love letter to a city.a memorable book that has as much to do with friendship as with food" The Guardian "Jerusalem will dominate dinner parties for the next year through its deceptive and ...mehr

Autor

Yotam Ottolenghi (Author)
Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI and ROVI restaurants. He writes a weekly column in The Guardian?s FEAST magazine and has published seven Sunday Times and New York Times 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; SWEET with Helen Goh; and OTTOLENGHI SIMPLE with Tara Wigley. Yotam has made two 'Mediterranean Feasts' series for More 4, a BBC4 documentary, 'Jerusalem on a Plate? and his hugely popular 'Simple Pleasures' podcast. ottolenghi.co.uk. @ottolenghi
Sami Tamimi (Author)
Sami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990?s.
Sami moved to London in 1997 and worked at Baker and Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London.
In his position as the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus.
Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.