Simple - E-book - ePub

Edition en anglais

Tara Wigley

(Préfacier)

,

Esme Howarth

(Préfacier)

,

Jonathan Lovekin

(Photographe)

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The Sunday Times and New York Times Bestseller. Winner at The National Book Awards 2018Everything you love about Ottolenghi, made simple. Yotam Ottolenghi's... Lire la suite
14,99 € E-book - ePub
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    • Simple
      Paru le : 17/10/2018
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      Paru le : 28/08/2018
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      Edition en anglais
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      Paru le : 06/09/2018
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      Paru le : 17/10/2018
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Résumé

The Sunday Times and New York Times Bestseller. Winner at The National Book Awards 2018Everything you love about Ottolenghi, made simple. Yotam Ottolenghi's award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.
Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam's standout dishes that will suit whatever type of cooking you find easy - whether that's getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you're ready. These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way: S - short on time: less than 30 minutes I - 10 ingredients or lessM - make aheadP - pantry L - lazyE - easier than you thinkOttolenghi SIMPLE is the stunning new cookbook we have all been wishing for: Yotam Ottolenghi's vibrant food made easy.

Caractéristiques

  • Date de parution
    06/09/2018
  • Editeur
  • ISBN
    978-1-4735-2814-7
  • EAN
    9781473528147
  • Format
    ePub
  • Caractéristiques du format ePub
    • Protection num.
      Contenu protégé

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À propos de l'auteur

Biographie de Yotam Ottolenghi

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