Langues
Penguin Random House Espagnol
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B>Tras Cocina simple y Exuberancia, vuelve el mago de las verduras con un libro completamente innovador.br>br>/b>En este libro innovador, Ottolenghi y Belfrage renuevan los cánones de la cocina vegetariana y la llevan a un nivel superior. Dividido en tres partes, donde se explican métodos culinarios como el braseado, los cuatro emparejamientos básicos de las verduras entre ellas y la gama de intensidad de sabor, esta obra desvela cómo explotar el máximo potencial de las verduras de cada día para crear una cocina extraordinariamente sabrosa.br>br>Sus más de cien recetas, acompañadas de impactantes fotografías, harán las delicias de los seguidores de Ottolenghi y de todos los amantes de las verduras.br>br>b>ENGLISH DESCRIPTION/b>br>br>b>Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghis food./b>br>br>In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.br>br>Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works.br>br>The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food:br>br>b>Process/b> explains cooking methods that elevate veg to great heights;br>b>Pairing/b> identifies four basic pairings that are fundamental to great flavour;br>b>Produce/b> offers impactful vegetables that do the work for you.br>br>With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.
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DULCE / SWEET - DESSERTS FROM LONDON''S OTTOLENGHI
Yotam Ottolenghi, Helen Goh
- Penguin random house espagnol
- 28 Février 2019
- 9788416295128
B>Un impresionante volumen de reposteria del reputado chef Yotam Ottolenghi.br>br>/b>Yotam Ottolenghi no deja de sorprendernos con cada una de sus publicaciones, impregnadas de una mezcla genial de cultura y sabiduria oriental y occidental. Escrito junto con Helen Goh, su estrecha colaboradora durante los últimos diez anos, este libro es un canto de amor a la reposteria, una exquisita celebración de los pasteles, los dulces, los bizcochos y las galletas.br>br>Mas de cien novedosas recetas -como el brownie con tahina y halva, los pastelitos persas con amor, las magdalenas con azafran, naranja y miel, la tarta Pavlova de canela con crema de praliné e higos- conforman un espectacular catalogo de delicias que invitan a sonar, suspirar y dejarse llevar por los sublimes placeres del paladar.br>br>b>ENGLISH DESCRIPTION/b>br>br>b>NEW YORK TIMES BESTSELLER b>A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi, thoroughly tested and updated./b>br>/b>br>Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he''s known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi''s signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker''s dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.br>br>b> Finalist for the 2018 James Beard Foundation Book Awards for "Baking and Desserts" and "Photography" categoriesbr>b> Finalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category/b>/b>
