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Chargement... Ottolenghi Flavor: A Cookbookpar Yotam Ottolenghi
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Inscrivez-vous à LibraryThing pour découvrir si vous aimerez ce livre Actuellement, il n'y a pas de discussions au sujet de ce livre. EnSabores, 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. 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. aucune critique | ajouter une critique
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"In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine."-- Aucune description trouvée dans une bibliothèque |
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The cookbook, a generous 300+ pages with full colour photography for every recipe, is about technique. While vegetables take centre stage, it's not a strict vegetarian or vegan cookbook. In the Introduction, YO explains his flexitarian approach which is intended to appeal to the widest group of vegetable lovers possible.
The Introduction is followed by Flavour's 20 Ingredients. You don't have to have them all, and you reproduce many of the recipes without them, but they capture the essence of this book, its particular spirit. These ingredients include various chillis, exotics such as black garlic and black limes, a type of flour called 'masa harina' (used to make many Latino dishes), hibiscus flowers and Shaoxing (a wine fermented from rice). He's very particular about the brand of butter beans to buy, and enthusiasts who don't care about food miles can get them delivered to Australia from here.
After that, the book is divided into three sections: Process, Pairing and Produce.
PROCESS is about enhancing flavour with charring, browning, infusing and ageing. There's quite a lot of yada yada about these four processes, which is worth reading but not reproducing here. It's covered adequately here anyway. Enticing do-able recipes include:
Charring
To read the rest of my review please visit https://anzlitlovers.com/2023/03/04/flavour-2020-by-yotam-ottolenghi-and-ixta-be... ( )