Yotam Ottolenghi Cookbook Collection

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Added on December 21, 2015 by MoodieMimiin Books
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Book: The Professional Chef
Author: Culinary Institute of America
ISBN13: 9780471265733
ISBN10: 047126573X
Genre: Cooking Food Wine

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Published: John Wiley & Sons Inc

Yotam Ottolenghi Cookbook Collection (Size: 373.33 MB)

		Nopi @ Yotam Ottolenghi.epub	171 MB
		Plenty @ Yotam Ottolenghi.epub	68.22 MB
		Plenty More @ Yotam Ottolenghi.epub	48.49 MB
		Jerusalem = A Cookbook @ Yotam Ottolenghi.epub	46.38 MB
		Ottolenghi = The Cookbook @ Yotam Ottolenghi.epub	39.24 MB

Description

5 cookbooks from Yotam Ottolenghi (included the newest Nopi, reuploaded upon request):

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Retail:

http://www.amazon.com/NOPI-T...tam-Ottolenghi/dp/1607746239
Hardcover: 352 pages
Publisher: Ten Speed Press (October 20, 2015)
Language: English
ISBN-10: 1607746239
ISBN-13: 978-1607746232

About:

#1 Best Seller in International Cooking, Food & Wine

NOPI: The Cookbook includes over 100 of the most popular dishes from Yotam’s Soho-based restaurant NOPI. It’s written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Yotam and Scully’s pantries come together so that sumac meets star anise, miso meets molasses and pandan meets pomegranate. The resulting dishes shine brightly.
Whether you’re a regular at the NOPI restaurant and want to know the secret to your favourite dish – the baked blue cheesecake, the beef brisket, the twice-cooked baby chicken – or are an Ottolenghi fan who wants to see how it’s done in the restaurant kitchen, this is a collection of recipes which will inspire and delight.
From simple starters – the burrata with blood orange, coriander seeds and lavender oil – to more involved main courses and puddings, there is something here for every meal and every occasion. Whether you’re looking for a quick brunch or an impressive and complete restaurant-style dinner party, this book is another gem to add to your Ottolenghi collection.

Author:

YOTAM OTTOLENGHI is the author of Plenty, Plenty More, and co-author with Sami Tamimi of Ottolenghi and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals, and Best International Cookbook by the James Beard Foundation. All four books were New York Times bestsellers. He lives in London, where he owns an eponymous group of restaurants and a high-end restaurant, Nopi. RAMAEL SCULLY was born in Kuala Lumpur, Malaysia and started his culinary career at the age of 17 in Sydney, Australia. Now head chef at Nopi, Scully first worked under Yotam Ottolenghi in 2004 at Ottolenghi.

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Yotam Ottolenghi Cookbook Collection