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Kaukasis The Cookbook: The culinary journey through Georgia, Azerbaijan & beyond (MITCHELL BEAZLE) (English Edition) Format Kindle
"A sensitive, personal journey expressed through the beauty of food - just wonderful" - Jamie Oliver
"Olia Hercules is a storyteller-foodwriter, and a wholly original voice in the kitchen - there's not a recipe of hers I don't want to cook immediately" - Nigella Lawson
"You might not think you would be interested in a book celebrating the food and flavours of the Caucasus...but you would be wrong. Olia Hercules is a great storyteller who will take you on a journey through the region without you ever having to leave the sofa" - Sunday Time Ireland
"This is an incredible book - as I began to leaf through I started to smile, and I didn't stop" - Diana Henry
"Each recipe has a story, making this a fascinating read as well as a stunning cookbook" - BBC Good Food
"If the cooking of the Caucasian region isn't yet on your radar, it soon will be. (...) These gorgeous, flavour-packed recipes will give you a taste of what you've been missing" - delicious. magazine
From the winner of the Observer's Rising Star Award and Fortnum & Mason Debut Food Book Award 2016 comes a celebration of the food and flavours of the Caucasus - bridging Europe and Asia and incorporating Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey. Olia Hercules introduces us to more than 100 recipes for vibrant, earthy, unexpected dishes from across the region such as Plum fruit leather, Chestnut plov with pumpkin crust, Quince stuffed with lamb & carmalised shallots, Vine leaf dolma, Village breakfast, Khachapouri, Armenian "cognac" profiteroles and Red basil sherbet.
Description du produit
Biographie de l'auteur
Find out more about Olia at oliahercules.com, on Twitter @oliasgastronomy and on Instagram.com/oliahercules. --Ce texte fait référence à l'édition kindle_edition.
Quatrième de couverture
--Ce texte fait référence à l'édition kindle_edition.
Détails sur le produit
- ASIN : B01N9X6J6M
- Éditeur : Mitchell Beazley; 1er édition (10 août 2017)
- Langue : Anglais
- Taille du fichier : 81611 KB
- Synthèse vocale : Activée
- Lecteur d’écran : Pris en charge
- Confort de lecture : Activé
- X-Ray : Non activée
- Word Wise : Activé
- Nombre de pages de l'édition imprimée : 397 pages
- Classement des meilleures ventes d'Amazon : 27,895 en Boutique Kindle (Voir les 100 premiers en Boutique Kindle)
- Commentaires client :
À propos de l'auteur
Meilleurs commentaires provenant d’autres pays
Let me help you with this book, at least. It is the genuine article. It would be easy to lump the cookery of the Caucasus with the Turkish or Iranian, but the way flavours are combined and the dominant spices used are different. The spice that really signals Caucasian food is blue fenugreek. This is not easy to find in the UK. A supplier is listed and it is the only source I could find. None of my usual spice shops or sites could provide it. How is it different from ordinary fenugreek? It is milder and there are slight traces of pepper and aniseed. I have been experimenting and I found that a mixture 5:1 fenugreek:fennel with a pinch of white pepper gave an acceptable approximation.
Some other ingredients are not easy to find in our mechanised and automated super markets eg chicken hearts and gizzards. I substituted chicken liver and wings, both of which are easy to get. It isn’t the same but you do get an indication of the flavour and textures. It is worthwhile trying to source authentic ingredients, but you have to set aside time and effort and it becomes a project. This book deserves to be used regularly so if you can’t source an ingredient, play around with alternatives. It will be a lot of fun and you will discover wonderful new dishes.
This is also a fascinating book to read with lots of stories and background information, and, it goes without saying, the photographs are beautiful.
The book seems designed to be as hard to use as possible. You can't dip in and quickly find a recipe you like the look of, but have to trawl through every single page in detail to get an idea of the recipes, due to weird chapter names, weird recipe names, unhelpful recipe descriptions and lack of pictures (there are pictures of about half the recipes, and many pictures of random people, rustic scenery and arty close-ups of ingredients). Chapters have names like 'Pain, be gone!' (which is mainly soups), about half the recipe names are just in a foreign language with no explanation, e.g. Kharcho, Kuchmachi, Ostryi, and the descriptions often explain very little about what the recipe is or how to make it, instead telling you random stuff: "Nana also makes really excellent food and possesses one of the most serene, beautiful faces I have ever encountered; gentle but strong, as if out of a painting." The intro to Khash, a horrible-looking brown gruel with shins and tripe in it, opens with 'Stop gawping."
It is both complicated and shallow, presenting challenging recipes that require you to e.g. culture your own specialty yoghurt, make chicken stock from scratch, forage for wild garlic and young pine cones, but lacks clear information on how to do these things, e.g. how to 'bruise' a chilli? A really experienced chef might find these easy, but for me, it feels like less of a recipe book than a pretty presentation of the food and culture.
Even recipes I thought would be quick and easy, like muffins, require you to make 3 other recipes in advance to use as ingredients, and the title ingredient, pine cones, is listed as optional! You can't just make occasional recipes from the book either, it kind of requires you to either eat it every day or open your own Georgian restaurant, otherwise you'll end up with kilos of decomposing clarified butter and Matsoni yoghurt in the fridge.
There is no indication anywhere of how long the recipes take (probably because they take hours), and although specialty online shops are listed for ingredients, there were many I couldn't track down. There are also very few recommendations for which dishes go together, which would be useful for meal planning.
Glad I bought the Kindle version which was only a few quid!
More obscure ingredients are carefully described, substitutes suggested, and places to buy the real thing listed in the back. My blue fenugreek and adjika salt have already arrived.
Everything I've made so far has been gorgeous! I have Mamushka (the author's previous book) too - and love them both. Strongly recommended.
I buy ridiculous numbers of cookery books but this is one of the best this year; I confidently expect it to win a heap of awards. Any book that can get me eating beetroot (and enjoying it) after a lifetime of loathing must be worth any number of gongs. Buy it, put it on your Christmas list, but do please read it. It's a cracker.