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NOPI: The Cookbook

BuchGebunden
Verkaufsrang100inLifestyle
CHF58.90

Produktinformationen

There are dishes that long-time Ottolenghi fans will be familiar with - a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes - as well as many dishes which will stretch the home cook as they produce some of the restaurant´s signature dishes at home, such as Beef brisket croquettes or Persian love rice.
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Details

ISBN/GTIN978-0-09-195716-2
ProduktartBuch
EinbandGebunden
Erscheinungsdatum10.09.2015
Seiten352 Seiten
SpracheEnglisch
MasseBreite 205 mm, Höhe 278 mm, Dicke 36 mm
Gewicht1716 g
WarengruppeEnglish Books
KategorieLifestyle
Weitere Details

Kritiken und Kommentare

Über die Autorin/den Autor

Yotam Ottolenghi (Author) 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 @OttolenghiRamael Scully (Author) Ramael Scully - Scully - was born in 1979 in Malaysia to a mother of Chinese and Indian heritage and a father with Malay and Irish blood. He moved to Sydney at the age of eight, with his mother and sister, where he went to school and then later to catering college. After several years cooking in Australia, Scully moved to London and started working at Ottolenghi Upper Street in 2005. He moved to the NOPI as head chef, when the restaurant opened in 2011. Scully´s distinct culinary baggage - the Malaysian flavours of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients - has been the creative force behind much of what is on the NOPI menu.

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