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Ottolenghi Test Kitchen: Shelf Love; Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer Broché – 2 novembre 2021
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ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe, Minneapolis Star Tribune, Epicurious, Serious Eats
Led by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss in a convenient, flexibound package. With fit-for-real-life chapters like "The Freezer Is Your Friend," "That One Shelf in the Back of Your Pantry," and "Who Does the Dishes?" (a.k.a. One-Pot Meals), Shelf Love teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics.
All the signature Ottolenghi touches fans love are here--big flavors, veggie-forward appeal, diverse influences--but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what you've got to hand--that last can of chickpeas or bag of frozen peas--without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za'atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken.
With accessible recipe features like MIYO (Make It Your Own) that encourage ingredient swaps and a whimsical, lighthearted spirit, the fresh voices of the Ottolenghi Test Kitchen will deliver kitchen confidence and joyful inspiration to new and old fans alike.
Description du produit
Biographie de l'auteur
Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. His cookbooks have sold over seven million copies worldwide. Amongst several prizes, Ottolenghi Simple won the National Book Award and was selected as a best book of the year by the New York Times. Yotam is a weekly columnist for the Saturday Guardian and 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: meals full of color, flavor, bounty, and sunshine. Yotam lives in London with his family.
Noor Murad is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She developed recipes for the books Falastin and Ottolenghi Flavor, as well as for Ottolenghi's MasterClass series and other online Ottolenghi publications. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian, and Indian flavors making a prominent appearance in her recipes.
Détails sur le produit
- Éditeur : Clarkson Potter Publishers; Illustrated édition (2 novembre 2021)
- Langue : Anglais
- Broché : 256 pages
- ISBN-10 : 0593234367
- ISBN-13 : 978-0593234365
- Poids de l'article : 907 g
- Dimensions : 17.91 x 2.21 x 24.69 cm
- Classement des meilleures ventes d'Amazon : 993 en Cuisine rapide
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I really liked the different chapters and have to say I want to try everything in the “who does the dishes” section, which is based around one pot cooking.
As ever there are tips I never knew, and this time on hummus, which I thought I had the definitive take….not so, some really good tips on how to make and what should differ when making from tinned vs dried.
Recipes I want to try ASAP:
Creamy dreamy hummus (tempted to make both ways tinned vs dried to do a comparison)
Confit tandoori chickpeas
Zatar salmon and tahini
Fig and orange soda bread
Beef short ribs with butter beans and figs
I will edit this review when I have tried some of the recipes
Just tried the sticky sweet and sour plums with sausages (one pot cooking only 2 steps) big success! The gravy/sauce is created in the bottom of the pan as it cooks. We had with rocket salad and pomegranate seeds delicious.
The sweet spiced mushroom and rice pilaf is excellent, this has been requested again for dinner, which is always a good sign. We added brie to the serving of this, sliced on top and therefore slightly oozy from the heat…really nice
This book belongs in every kitchen and household.