Les saveurs et les senteurs de Jérusalem sont notre langue maternelle. Les herbes sauvages ramassées lors de voyages scolaires, les jours de marché, les odeurs du sol sec un jour d'été, les chèvres et les moutons errants dans les collines, les pitas fraîches, le persil coupé, les figues noires, les gâteaux sirupeux, les cookies friables...
Un ouvrage en forme de célébration de la gastronomie et des saveurs de la Méditerranée.
Plus de 100 recettes modernes et faciles à réaliser, inspirées de la cuisine moyen-orientale : boulettes d'agneau aux cerises aigres-douces, tagine de poulet au citron aux olives, ragoût de fruits de mer au safran, hoummous, purée de patates douces à l'ail rôti, salade de quinoa et de lentilles au citron et au sumac, salade d'oranges sanguines et de radicchio, pain persan, gâteau à la noix de coco et à la crème d'eau de rose...
Riche, variée et très colorée, faisant largement appel aux légumes, aux fruits, aux céréales et à l'huile d'olive, la cuisine de Persiana vous invite, à un voyage savoureux aux mille et une saveurs.
Cuisiner sur son bateau : plus de 100 recettes astucieuses pour cuisiner à bord comme à la maison !
Partir en week-end, en vacances ou en voyage sur un bateau, le rêve... Pourtant, dans un espace réduit, cuisiner nécessite un peu d'organisation : peu d'ustensiles, un petit espace de travail, un frigo minuscule et parfois un four ou une plancha...
Découvrez plus de 100 recettes ingénieuses et délicieuses pour réaliser des plats variés et de tout style.
Découvrez d'abord tous les conseils pour embarquer le matériel adapté et les ingrédients qui vous permettront de préparer des plats savoureux .
Au menu un tour du monde des salades, des apéros sur le pouce, des poissons, des coquillages et crustacés, des viandes et volaille, des quiches et des pizzas, des plats complets et bien sûr des desserts. Le tout en mode traditionnel... ou exotique ! Sans oublier le pain que vous pouvez faire vous-même, ainsi que des barres nutritives et quelques plats élaborés à partir de boîtes de conserve lorsque vous voulez aller vite.
Parce que cuisiner et manger en mer peut rester un véritable plaisir !
The Sunday Times and New York Times Bestseller. Winner at The National Book Awards 2018 Everything you love about Ottolenghi, made simple.
Yotam Ottolenghi's award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.
Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam's standout dishes that will suit whatever type of cooking you find easy - whether that's getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you're ready.
These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way:
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 Ottolenghi SIMPLE is the stunning new cookbook we have all been wishing for: Yotam Ottolenghi's vibrant food made easy.
Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam. Whether they''re conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an ''Ottolenghi'' twist. This instinct is in perfect sync with recent times, when we''ve all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we''ve got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops. For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we''ve got to hand. There''s the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all. This book is all about feeding ourselves and our families with less stress and less fuss, but with all the ''wow'' of an Ottolenghi meal. It''s a notebook to scribble on and add to, to take its ethos and absolutely make it your own. This is how to cook, the OTK way.
Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food.
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.
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.
The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food:
Process explains cooking methods that elevate veg to great heights;
Pairing identifies four basic pairings that are fundamental to great flavour;
Produce offers impactful vegetables that do the work for you.
With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Vegetable Schnitzel, 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.
Mimi explores the beautiful coasts and countrysides of Italy in this lavishly photographed cookbook featuring simple, authentic recipes inspired by the country's devoted producers and rich food heritage. Beloved for her gorgeous cookbooks A Kitchen in France and French Country Cooking , Mimi Thorisson, along with her lively family and smooth fox terriers in tow, immersed readers in the warmth of their convivial lives in rural France. In their newest cookbook, the Thorissons pause their lives in the idyllic French countryside to start a new adventure in Italy and satisfy their endless curiosity and passion for the magic of Italian cooking. Old World Italian captures their journey and the culinary treasures they discovered. From Tuscany to Umbria to Naples and more, Mimi dives into Italy's diverse regional cuisines and shares 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their timeworn techniques and stories. You'll indulge in dishes culled from across the country, such as plump agnolotti bathed in sage and butter from the north, the tomato-rich ragùs and pastas of the southwest, and the multifaceted, seafood-laden cuisine of Sicily. The mysteries of Italian food culture will unravel as you learn to execute a perfect Neapolitan-style pizza at home or make the most sublime yet elemental cacio e pepe. Full of local color, history, and culture, plus evocative, sumptuous photography shot by Mimi's husband, Oddur Thorisson, Old World Italian transports you to a seat at the family's table in Italy, where you may never want to leave.
THE SUNDAY TIMES BESTSELLERbr>br>A Guardian book of the yearbr>A Times book of the yearbr>A Daily Mail book of the yearbr>br>From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. For Stanley and foodie fans, this is the perfect, irresistible gift.br>br>''It''s impossible to read this without becoming ravenous!'' -- Nigella Lawsonbr>br>''It is as infectious as it is delicious, as funny as it is insightful. The only reason to put this book down, is to go cook and eat from it'' -- Heston Blumenthalbr>br>From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen.br>br>Before Stanley Tucci became a household name with The Devil Wears Prada, The Hunger Games, and the perfect Negroni, he grew up in an Italian American family that spent every night around the table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the recipes and into the stories behind them.br>br>Taste is a reflection on the intersection of food and life, filled with anecdotes about growing up in Westchester, New York, preparing for and filming the foodie films Big Night and Julie & Julia, falling in love over dinner, and teaming up with his wife to create conversation-starting meals for their children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burnt dishes, is as heartfelt and delicious as the last.br>br>Written with Stanley''s signature wry humour and nostalgia, Taste is a heartwarming read that will be irresistible for anyone who knows the power of a home-cooked meal.>
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. This book focuses 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.
With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column.
Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.
Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.
The most comprehensive guide ever published on preparing, eating, and enjoying gluten-free recipes from around the world.
With 350 naturally gluten-free recipes drawing from food cultures around the globe, The Gluten-Free Cookbook brings home healthy cooking to a global audience that is growing exponentially every day. This gorgeous book spotlights everyday dishes from more than 80 countries - showcasing the diversity of recipes that are deliciously gluten-free by design, rather than being reliant on ingredient substitutions.
From breakfast to dinner and dessert (and everything in between), these are easy-to-use recipes for any time of day, making this an essential resource and a must-have reference.
FALASTIN is a love letter to Palestine, the land and its people; an evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi: The Cookbook, and Ottolenghi SIMPLE.
Travelling through Bethlehem, East Jerusalem, Nablus, Jenin, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover.
The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine.
With stunning food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich and complex land.
So get ready to laden your table with the most delicious of foods - from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats - here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.
Pre-order the brand-new cookbook that will make getting good food on the table easier than ever before . . . Jamie''s back to basics with over 120 simple, delicious, ONE pan recipesbr>br>''Lovely straightforward ideas'' Daily Telegraphbr>''The nation''s favourite chef'' Sainsbury''s Magazinebr>_______br>br>In ONE, Jamie Oliver will guide you through over 120 recipes for tasty, fuss-free and satisfying dishes cooked in just one pan. What''s better: each recipe has just eight ingredients or fewer, meaning minimal prep (and washing up) and offering maximum convenience.br>br>Packed with budget-friendly dishes you can rustle up any time, ONE has everything from delicious work from home lunches to quick dinners the whole family will love; from meat-free options to meals that will get novice cooks started.br>br>With chapters including . . .br>· Veggie Delightsbr>· Celebrating Chickenbr>· Frying Pan Pastabr>· Batch Cookingbr>· Puds & Cakesbr>br>Simple dishes like Juicy Tahini Chicken, Hassleback Aubergine Pie and Squodgy Croissant Loaf will soon become your firm new favourites.br>br>There are plenty more no-fuss, tasty recipes that make ONE sit alongside 5 Ingredients and 15-Minute Meals as your go-to kitchen companions.br>_______br>br>''Jamie Oliver conjures easy, mouth-watering dishes from only a handful of ingredients'' Sunday Timesbr>br>br>''There is only one Jamie Oliver. Great to watch. Great to cook'' Delia Smithbr>br>br>''Cooking for all the family has been transformed by the master of healthy home cooking'' Woman & Home>
Vegan: The Cookbook is the definitive and most comprehensive cookbook of traditional and authentic home cooking vegan dishes from around the world. Whether you are vegan, vegetarian, or simply wanting to eat less meat, here are more than 450 recipes from more than 150 countries, all of which were visited by the author. These plant-based recipes are for starters, mains, and desserts and made with readily-available ingredients that are naturally delicious - for everyone at the table. Phaidon's internationally successful and beloved culinary bible series now moves into a single-subject volume for the first time.
- Jean-Christian Jury is a vegan and raw-food chef from Toulouse, France. In 2008, he opened La Mano Verde in Berlin, Germany, his first vegan restaurant, and received praise from Saveur and Rodale's Organic Life, and many international publications.
He now lives in Los Angeles, California, where he is developing La Mano Verde.
Key Selling Points - The most comprehensive guide to the world's vegan cuisines - dip into this lavish collection to expand your recipe repertoire, whether you are vegan, vegetarian, or simply looking to eat less meat - Over 450 tasty vegan recipes - each tested for accuracy and simplicity for the home cook - from more than 150 countries, all of which were visited when researching this book - The author is a chef with nearly two decades of experience of travelling and cooking vegan cuisine and enjoys a host of celebrity devotees - Phaidon's successful regional bible category - a proven success model - now moves into a single-subject volume for the first time - The plant-based diet continues to see increased interest and is growing rapidly in popularity
The 120 home-cooking recipes in this book explore the regional diversity of Middle Eastern sharing dishes, from Lebanon and Iran to Turkey and Syria. Divided by style of dish, each chapter features both meat-based and vegetarian dishes, along with suggested mezze-style menus and a glossary of terms and ingredients.
From Roasted Cauliflower with Sweet and Smoky Tahini Sauce to Date Pastries with Fig Ice Cream, Middle Eastern Mezze is packed with both traditional and modern takes on this age-old method of sharing food.
Key Selling Points - A showcase of classic Middle Eastern mezze dishes along with more modern takes on familiar recipes, such as Sumac and Spinach Turnovers and Arabic Coffee Mousse - Recipes from throughout the fascinating Middle East region, with interesting insights into the origin of each dish - Filled with both vegetarian and meat-based recipes for everyone to enjoy - From the author of the hugely popular The Lebanese Kitchen and The Middle Eastern Vegetarian Cookbook, also published by Phaidon
A stylishly illustrated compendium of 100 herbs, designed to enrich our understanding of all their uses.
This isn't just a book for the kitchen - it's for the greenhouse, the medicine cabinet, the coffee table...
Award-winning designer Caz Hildebrand's Herbarium is a 21st-century reboot of the traditional herbal compendium. The visual genius behind the international bestseller The Geometry of Pasta, she has created abstract forms and vibrant colours to illustrate 100 essential herbs and to reveal their hidden properties.
From bergamot, comfrey and dill to sassafras, vervain and wasabi, all types of herbs are covered; each is explained through the fascinating history of their uses and symbolism. There are tips on how to use them as seasonings and how to create healing potions, as well as advice on when and how to grow them.
Herbarium celebrates all facets of herbs and all their life-enhancing properties.
Get ready to welcome friends and family back around your table by PRE-ORDERING Jamie''s brand-new cookbook, TOGETHER - a joyous celebration of incredible food to share.br>br>Being with our loved ones has never felt so important, and great food is the perfect excuse to get together. Each chapter features a meal, from seasonal feasts to curry nights, with a simple, achievable menu that can be mostly prepped ahead.br>br>Jamie''s aim - whether you''re following the full meal or choosing just one of the 130 individual recipes - is to minimise your time in the kitchen so you can maximise the time you spend with your guests.br>br>Jamie''s Together also helps to take the stress out of cooking by arming you with tips, tricks and hacks to stay organised and get ahead of the game.br>br>Inspirational but practical, Together is about comfort, celebration, creating new memories and, above all, sharing fantastic food.br>br>This is about memorable meals, made easy. Let''s tuck in - together!br>br>Praise for Jamie''s 7 Ways:br>br>''Cooking dinner just got easier (and tastier). Brilliant'' Mail on Sundaybr>br>''Easy, achievable and delicious; Oliver has created another fail-safe cookbook for families'' Daily Telegraphbr>br>''Perfect for anyone stuck in a cookery rut and in need of some inspiration'' Daily Mailbr>br>''Simple, affordable and delicious food designed for all the family'' i>
In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. Claire Saffitz is a baking hero for a new generation. In Dessert Person , fans will find Claire's signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe--like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)--as well as practical do's and don'ts, skill level, prep and bake time, and foundational know-how. With Claire at your side, everyone can be a dessert person.
Home cooked food can be used to nourish our loved ones, as well as ourselves. Whether it''s a roast chicken shared on a Sunday night, a thick soup to soothe yourself, or American-style cookies to be eaten whilst still warm, it is a way of connecting and sharing love.
With chapters titled Comfort, Seduce, Nourish, Spoil and Cocoon, this book is arranged by different themes of love. Skye McAlpine has exactly the right recipe for every moment of connection be it:
- An elegant dish to make someone fall in love with you - Scallops with Buttery Brandy Gratin - A satisfyingly reliable meal for everyday family life - Polpette di Ricotta with Tomato Sauce - A go-to recipe for a very old friend - Chocolate, Coconut and Cherry Cake - Or something deeply simple to eat alone - Spaghetti with Pistachio and Lemon With hand-marbled patterns and glorious recipes and photography, A Table Filled with Love is a beautiful cookbook. It invites us to pull up a chair to Skye''s delightfully aspirational and unabashedly romantic table.>
NOPI: THE COOKBOOK includes over 120 of the most popular dishes from Yotam's innovative 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. Whether you're a regular at the NOPI restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight.
All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with - a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes - as well as many dishes which will stretch the home cook as they produce some of the restaurant's signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters & sides, fish, meat & vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.
At Chicago's world-renowned, Michelin-starred restaurant Moto, Homaro Cantu pushed the limits of cuisine to deliver an unforgettable experience at the intersection of food, art, and science. Each meal reimagined what cooking could be: edible menus imbued with the flavors of the dishes to follow, carbonated fruit that fizzed when bitten, a transparent box that cooked fish in front of your eyes.
Japan's signature foods - sushi, ramen, tempura - are loved around the world. Now, the iconic and regional dishes of Japan's traditional cuisine are made available to home cooks with this authoritative collection from acclaimed food writer Nancy Singleton Hachisu. 400 recipes divided into 15 chapters by course explore every part of Japan with soups, noodles, pickles, one-pots, desserts, and many vegetable dishes in one stunning, impressive package.
'The golden girl of Persian cookery' - Observer 'Easy to decipher, packed with lots of flavour and...surprisingly easy to pull off' - Huffington Post 'Sabrina Ghayour's Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy' - Nigella Lawson bazaar noun: a market in the Middle East Bazaar is a colourful, flavourful and satisfying celebration of vegetable dishes, designed to suit every occasion and every palate. The magic of this cookbook is that you won't feel like anything is missing, with dishes full of easy-to-achieve flavours and depth that would win over even the most die-hard carnivore. Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats. Recipes include: Grilled halloumi flatbreads with preserved lemon salsa Charred tomato & roasted chilli soup with herb-fried croutons Root vegetable bastilla Grilled tofu salad with peanuts, sweet tamarind & spiced miso dressing Potato, ricotta & herb dumplings with walnuts & chilli butter Feta, pul biber & oregano macaroni cheese Courgette, orange & almond cake with sweet orange yogurt frosting
