Artículos relacionados a Jerusalem: Ottolenghi Yotam
Jerusalem editado por Penguin
"Sinopsis" puede pertenecer a otra edición de este libro.
Críticas:
"a magical feast" (BBC Good Food Magazine)
"Jerusalem works both as a recipe book and as a touching tribute to (Yotam Ottolenghi’s) war-torn native city" (The Telegraph Magazine)
"A complicated love letter to a city...a memorable book that has as much to do with friendship as with food" (The Guardian)
"Jerusalem will dominate dinner parties for the next year through its deceptive and inviting simplicity" (The Financial Times)
"‘(A) celebration of the complex currents that shaped Jerusalem’s culinary, as well as political, history" (The Sunday Telegraph)
Reseña del editor:
"Jerusalem works both as a recipe book and as a touching tribute to (Yotam Ottolenghi’s) war-torn native city" (The Telegraph Magazine)
"A complicated love letter to a city...a memorable book that has as much to do with friendship as with food" (The Guardian)
"Jerusalem will dominate dinner parties for the next year through its deceptive and inviting simplicity" (The Financial Times)
"‘(A) celebration of the complex currents that shaped Jerusalem’s culinary, as well as political, history" (The Sunday Telegraph)
Winner of the Observer Food Monthly Cookbook of the Year 2013.
Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking.
At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food.
Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover.
Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.
Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking.
At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food.
Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover.
Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.
"Sobre este título" puede pertenecer a otra edición de este libro.
- EditorialEbury Press
- Año de publicación2012
- ISBN 10 0091943744
- ISBN 13 9780091943745
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- Número de páginas320
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Descripción Condición: New. 2012. Hardback. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), this book presents Ottolenghi dishes. Num Pages: 320 pages, col. Illustrations. BIC Classification: 1FBH; WBN. Category: (G) General (US: Trade). Dimension: 273 x 202 x 31. Weight in Grams: 1390. . . . . Nº de ref. del artículo: 9780091943745
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Descripción Condición: New. 2012. Hardback. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), this book presents Ottolenghi dishes. Num Pages: 320 pages, col. Illustrations. BIC Classification: 1FBH; WBN. Category: (G) General (US: Trade). Dimension: 273 x 202 x 31. Weight in Grams: 1390. . . . . Books ship from the US and Ireland. Nº de ref. del artículo: 9780091943745
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