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BuchGebunden
368 Seiten
Englisch
Random House UKerschienen am07.09.2017
Features recipes containing fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream. This book also includes mini-cakes and cookies that parents can make with their children.mehr
Verfügbare Formate
BuchGebunden
EUR43,50
E-BookEPUBDRM AdobeE-Book
EUR14,99

Produkt

KlappentextFeatures recipes containing fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream. This book also includes mini-cakes and cookies that parents can make with their children.
ZusammenfassungAn original collection of over 110 recipes for sweets, bakes and desserts from the renowned food writer and chef, Yotam Ottolenghi.
Details
ISBN/GTIN978-1-78503-114-4
ProduktartBuch
EinbandartGebunden
Erscheinungsjahr2017
Erscheinungsdatum07.09.2017
Seiten368 Seiten
SpracheEnglisch
Gewicht1553 g
Artikel-Nr.42332666
Rubriken
GenreKochen & Geniessen

Inhalt/Kritik

Kritik
`Its every bit as tantalising as you'd expect' Jamie Oliver Jamie's Magazinemehr

Autor

Yotam Ottolenghi is the restaurateur and chef-patron of the seven 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