English
- إرجاع مجاني بسهولة
- أفضل عروض
المواصفات
| الناشر | Ten Speed Press |
| رقم الكتاب المعياري الدولي 13 | 9781607744184 |
| اللغة | الإنجليزية |
| وصف الكتاب | For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people--the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. , , Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes. Solomonov has perfected and adapted every recipe for the home kitchen. , , Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible. |
| عن المؤلف | Yotam Ottolenghi is the author of the New York Times best-selling cookbooks Ottolenghi Simple, Plenty, Plenty More, NOPI, Sweet, 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. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining restaurant Nopi. Sami Tamimi is a partner and head chef at Ottolenghi. Their 2012 Cookbook, Jerusalem, was a New York Times bestseller and was awarded Cookbook of the Year by the International Association of Culinary Professionals. |
| تاريخ النشر | 03-Sep-13 |
| عدد الصفحات | 287 |
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