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Ottolenghi Test Kitchen: Extra Good Things (English Edition) Format Kindle
Ottolenghify every meal.
Flexible, flavour-packed dishes that all lend a little something 'extra' to your next meal.
It's harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It's tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day. Rounded off with a chapter on the 'one basics' of desserts for you to perfect and then adapt with your favourite flavour combinations, such as a basic mousse transformed into coffee mousse with tahini fudge.
This is cooking it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime.
Praise for Ottolenghi Test Kitchen Shelf Love:
'I absolutely love this book!' - Nigella Lawson
'You could cook out of this for years and never eat a dull meal.' - Diana Henry, Telegraph
'In this guide to making the most of what you have, it's inspiration that shines, rather than fancy ingredients.' - Observer Books of the Year
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.--Ce texte fait référence à l'édition paperback.
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Détails sur le produit
- ASIN : B09V2BLYVF
- Éditeur : Ebury Digital (29 septembre 2022)
- Langue : Anglais
- Taille du fichier : 96877 KB
- Synthèse vocale : Activée
- Lecteur d’écran : Pris en charge
- Confort de lecture : Activé
- X-Ray : Non activée
- Word Wise : Activé
- Pense-bêtes : Sur Kindle Scribe
- Nombre de pages de l'édition imprimée : 200 pages
- Pagination - ISBN de l'édition imprimée de référence : 0593234383
- Classement des meilleures ventes d'Amazon : 197,898 en Boutique Kindle (Voir les 100 premiers en Boutique Kindle)
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I haven't had a chance to try any of the recipes yet and, reading through it, I'm not sure if any of the recipes will suit me.
The idea is that you first create a sauce or pickle or something else that can saved in the fridge for a few weeks. Then you add it to other ingredients to create something different and, supposedly, easy.
All the recipes are for 4-6 people and, unlike other people's recipes, it is not so obvious as to how to adapt this for just one person.
Of course, I could just make the initial pickle or sauce, etc, and work my way through that but I'm not so sure that I would get through it all, on my own, before it was time to throw away.
And there would be a lot of the same taste going on for quite a while.
A lot of the numerous ingredients and vegetables are things I have never heard of, which you may be able to buy easily in cosmopolitan cities but they are certainly not in my local rural supermarket.
You could buy something you think is similar and miss other things out, I suppose, but that is not going to give you the taste that the test kitchen chef's have come up with.
There is a lot of pre-preparation required before you have the ingredients to create the final meal ...and I wouldn't call the final preparation easy either in many cases.
This may suit a family of 4 with a cook who has the time to create the main flavours first but I would not recommend for a single person.
A lot of the recipes includes eggs, which I can't eat.
There aren't that many dessert recipes, which I do like, as so many books seem to be 50% desserts which are totally wasted on me.
An interesting concept but a lot of prep.
I will try some of the recipes and, if I change my mind, I will report back.