Ottolenghi: The Cookbook

; Sami Tamimi

Best-selling, critically acclaimed cookbook from one of the UK's most popular and stylish deli-restaurants Les mer
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Vår pris: 404,-

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Leveringstid: Sendes innen 21 dager

Om boka

Best-selling, critically acclaimed cookbook from one of the UK's most popular and stylish deli-restaurants

Fakta

Innholdsfortegnelse


































































































Vegetables, pulses and grains

6(92)




Fresh fruit and vegetables

13(13)




Mighty aubergine

26(7)




Greens

33(13)




More vegetables

46(14)




Roots

60(12)




Pulses and grains

72(18)




Soups

90(8)




Meat and fish

98(58)




Lamb, beef and pork

104(15)




Poultry

119(15)




Fish and shellfish

134(22)




Baking and patisserie

156(112)




Bread and savoury pastries

162(32)




Large cakes

194(10)




Small Cakes, muffins and cupcakes

204(16)




Bars, biscuits and truffles

220(24)




Macaroons and meringues

244(10)




Tarts

254(14)




Larder

268(14)
Index282(4)
The Ottolenghi people286(1)
Thank yous287

Om forfatteren

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 commitment to the 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 familywww.ottolenghi.co.uk @Ottolenghi Sami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990's.
Sami moved to London in 1997 and worked at Baker and Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London.
In his position as the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus.
Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.