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.
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.
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.
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.
Ottolenghify every meal. Yotam Ottolenghi and his superteam are back, with flexible, flavour-packed dishes that all lend a little something to the next meal. It''s harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It''s tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day. Extra Good Things is rounded off with a chapter on the ''one basics'' of desserts for you to perfect and then adapt with your favourite flavour combinations, such as ''one basic mousse'' transformed into coffee mousse with tahini fudge. This is playing it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime. Praise for Ottolenghi Test Kitchen Shelf Love : ''I absolutely love this book!'' - Nigella Lawson ''You could cook out of this for years and never eat a dull meal.'' - Diana Henry, Telegraph ''In this guide to making the most of what you have, it''s inspiration that shines, rather than fancy ingredients.'' - Observer Books of the Year
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.
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.>
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>
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.
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.
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.
7 WAYS TO REINVENT YOUR FAVOURITE INGREDIENTS WITH MORE THAN 120 NEW, EXCITING AND TASTY RECIPES Jamie's looked at the top ingredients we buy week in, week out. We're talking about those meal staples we pick up without thinking - chicken breasts, salmon fillets, mince, eggs, potatoes, broccoli, mushrooms, to name but a few. We're all busy, but that shouldn't stop us from having a tasty, nutritious meal after a long day at work or looking after the kids. So, rather than trying to change what we buy, Jamie wants to give everyone new inspiration for their favourite supermarket ingredients. Jamie will share 7 achievable, exciting and tasty ways to cook 18 of our favourite ingredients , and each recipe will include a minimal amount of ingredients. Across the book, at least 70% of the recipes will be everyday options from both an ease and nutritional point of view, meaning you're covered for every day of the week. With everything from fakeaways and traybakes to family and freezer favourites, you'll find bags of inspiration to help you mix things up in the kitchen. Step up, 7 Ways, the most reader-focused cookbook Jamie has ever written.
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.
100 comforting recipes that unite us no matter where we are from and where we end up In her most personal book yet, Olia Hercules distills a lifetime of kitchen curiosity into her 100 most loved recipes. She draws on her broad influences from all the places she has called home: her childhood in Ukraine; her years in Cyprus and Italy; her simple, plant-centric family meals in London; and the special festive recipes she has gleaned along the way.
The recipes are nostalgic like Potatoes of my Childhood, they are trade secrets like Pasta with Confit Garlic, they interweave every day like Joe''s Beetroot, Cornichon, Feta and Potatoes, and they make everything okay like Life-giving Rhubarb Cake.
These recipes have been hand written, handed down and shared among friends. Dotted with vignettes from fellow chefs and food writers that explore different meanings and associations of home, this charming and extremely personal book from Olia offers irresistible recipes, charming storytelling and boundless heart.>
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.
Award-winning cook Anna Jones blazes the trail again for how we all want to cook now: quick, sustainably and stylishly. In her exciting new book, One , the ''queen of the greens'' givesover 150 recipes alongside dozens of ideas for super-quick one-pan, one-tray suppers. You can travel the world weekly from your kitchen with dishes such as: Persian noodle soup; Korean carrot and sesame pancakes; African peanut stew; baked dahl with tamarind-glazed sweet potato; and halloumi, mint, lemon and caramelised onion pie. With recipes for every occasion from a weeknight tahini broccoli on toast to the puddings and feasts, these inventive and varied recipes will become kitchen staples. All delicious, whether made vegetarian or vegan, Anna also helps you to reduce waste, use leftovers and make your kitchen plastic free. This book is good for you, your pocket and for the planet.
Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David's A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.' Nigella Lawson Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi's and Sami Tamimi's original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic.
Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads.
A new introduction sheds fresh light on a book that has become a national favourite.
Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem.
Praise for Ottolenghi:
'[A] book that has barely left my kitchen...the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of' Nigel Slater, The Observer Magazine 'Possibly the best cookery book I have ever owned. The recipes...are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.' Caroline Jowett, Daily Express 'A wonderful book for vegetarians and cake lovers alike' Bee Wilson, Sunday Times
A celebration of Australian cuisine like never before - 350 recipes showcasing the rich diversity of its landscapes and its people.
Australia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own - making this recipe collection relevant to home cooks everywhere.
