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PLENTY MORE

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PLENTY MORE
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PLENTY MORE

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คำที่เกี่ยวข้อง VEGETARIAN COOKERY

Synopsis: PLENTY MORE

Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding. Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Plenty More picks up where Plenty left off, with 120 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.

Product Details

ISBN 9780091957155
Weight 1.5
Publisher THE RANDOM HOUSE GROUP LIMITED
Book Size (cm.) 30.2x27.8x3.4
Dimension Width(กว้าง)(CM) 14.224
Dimension Length(ยาว)(CM) 8.89
Dimension High(สูง/หนา)(CM) 21.336
Language English
Number of Pages 352

Highlight

Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding. Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Plenty More picks up where Plenty left off, with 120 more dazzling vegetable-based dishes, this time organised by cooking method. view all

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OTTOLENGHI, YOTAM

about author

Yotam Ottolenghi is a British-based cookery writer and chef-patron. Born in Jerusalem, the son of Michael – an Italian-born professor of chemistry at the Hebrew University of Jerusalem – and Ruth – a German-born high-school principal - he grew up in Jerusalem's Ramat Denya neighbourhood.[1] He has an older sister, Tirza Florentin – a businessperson who lives in Tel Aviv with her family – and a younger brother, Yiftach, who was killed by friendly fire during field exercises towards the end of his military service in the Israel Defense Forces. Yotam avoided assignment to a fighting unit with the IDF, attending the Army-intelligence headquarters instead. He studied at Tel Aviv University before completing a master's degree in comparative literature. At this time he also worked on the news desk of Haaretz, one of Israel’s largest daily papers.[2] In 1997 he moved to the UK planning to start a PhD, but before he enrolled he signed up to train at Le Cordon Bleu cookery school in London for six months where he has lived ever since.[3] He got a job as head pastry chef at the London boutique bakery Baker & Spice and this is where he met Sami Tamimi and Dan Lepard.[4] He received his British citizenship in 2012. He lives in West London with his partner, Karl Allen. They have a son, Max.

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