Ottolenghi: The Cookbook

BuchGebunden
304 Seiten
Englisch
Random House UKerschienen am01.07.2016
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Produkt

Klappentextleicht
Besetzung: Akkordeon & diatonische Handharmonika
ZusammenfassungPraise 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.
Details
ISBN/GTIN978-1-78503-477-0
ProduktartBuch
EinbandartGebunden
Erscheinungsjahr2016
Erscheinungsdatum01.07.2016
Seiten304 Seiten
SpracheEnglisch
MasseBreite 205 mm, Höhe 282 mm, Dicke 34 mm
Gewicht1328 g
IllustrationenFarb. Abb.
Artikel-Nr.6749790

Inhalt/Kritik

VorwortOttolenghi?s ground-breaking classic cookbook, which captured the zeitgeist for using imaginative flavours and ingredients, is relaunched with a contemporary design.

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.