Ottolenghi SIMPLE
2018年9月 · Random House
4.2star
5 則評論report
電子書
320
頁數
family_home
符合資格
info
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Everything you love about Ottolenghi, made simple.
Elevate your everyday cooking through 130 recipes with all the inventive elements and flavour combinations that Ottolenghi is loved for, but simplified.
Bursting with photography, Ottolenghi SIMPLE showcases standout dishes to suit whatever type of cooking you find easy – whether that’s making a delicious meal in under 30 minutes, using just one pot for dinner, or preparing a flavoursome dish ahead of time to serve when you’re ready.
These recipes all follow at least one of the SIMPLE criteria:
S – short on time: less than 30 minutes
I – 10 ingredients or less
M – make ahead
P – pantry
L – lazy
E – easier than you think
Discover Ottolenghi’s flavoursome and vibrant food with minimum hassle, for maximum joy.
Everything you love about Ottolenghi, made simple.
Elevate your everyday cooking through 130 recipes with all the inventive elements and flavour combinations that Ottolenghi is loved for, but simplified.
Bursting with photography, Ottolenghi SIMPLE showcases standout dishes to suit whatever type of cooking you find easy – whether that’s making a delicious meal in under 30 minutes, using just one pot for dinner, or preparing a flavoursome dish ahead of time to serve when you’re ready.
These recipes all follow at least one of the SIMPLE criteria:
S – short on time: less than 30 minutes
I – 10 ingredients or less
M – make ahead
P – pantry
L – lazy
E – easier than you think
Discover Ottolenghi’s flavoursome and vibrant food with minimum hassle, for maximum joy.
評分和評論
4.2
5 則評論
關於作者
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
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