Plenty More (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
352
Utgivningsdatum
2014-09-11
Utmärkelser
Winner of Specsavers National Book Award 2014 (UK); Winner of Observer Food Monthly Awards 2015 (UK); Winner of The Academy of British 2015 (UK); Winner of Gourmand World Cookbook Award 2014 (UK); Com
Förlag
Ebury Press
Dimensioner
275 x 200 x 35 mm
Vikt
1510 g
Komponenter
,
ISBN
9780091957155
Plenty More (inbunden)

Plenty More

av Yotam Ottolenghi
(1 röst)
Inbunden,  Engelska, 2014-09-11
299
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Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. Its a revolution that is bold, inspiring and ever-expanding. Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Plenty More picks up where Plenty left off, with 150 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.
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Recensioner i media

Its this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians. * Time out * A riot of colours, combinations and characteristically striking flavours. * Waitrose Kitchen * Even the most passionate carnivore might be surprised by the wealth of veg-based recipes on offer here. An exciting introduction to meat-free eating. * Grazia * Ottolenghi multiplies the ingredients and techniques with great verve, and this boundless enthusiasm is tangible and infectious. -- Mina Holland and Dale Berning Sawa * Guardian *

Övrig information

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is 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'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi

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