NOPI غلاف مقوى

Name: NOPI غلاف مقوى
Brand: none
Availability: OutOfStock

السعر الحالي

118.30ريال سعودي

المنتج غير متوفر

أقل سعر 108.00
أعلى سعر 118.30
آخر ارتفاع في السعر 9.5%

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طول المنتج: سم
ارتفاع المنتج: سم
عرض/عمق المنتج: سم
الكاتب 1: Yotam Ottolenghi
تنسيق الكتاب: غلاف مقوى
اللغة: الإنجليزية
الناشر: Ebury Press
الكاتب 2: Ramael Scully
المراجعة التحريرية: "A proper cook's book." (Spectrum Scotland on Sunday) "If you really want to wow your guests with some really cool dishes, cookery master Yotam Ottolenghi has a new book to help you…. Some of the recipes are for the bold or more experienced among us but the majority are absolutely doable for even the greatest culinary novice." (Metro Metro) "Ottolenghi is a truly engaging writer, with each dish a story to be read." (Cook (Supplement) The Guardian) "An exciting new Eastern venture for a talented chef with considerable substance to his stylishness." (The Guide Bath Chronicle) "Inspirational, inventive and flavour-packed dishes." (The Mayfair Magazine The Mayfair Magazine)
عن المؤلف: Yotam Ottolenghi (Author) Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in the Guardian’s Weekend magazine and has published five bestselling cookbooks: NOPI: THE COOKBOOK co-authored with Ramael Scully, PLENTY and PLENTY MORE (his collection of vegetarian recipes) and, co-authored with Sami Tamimi, OTTOLENGHI: THE COOKBOOK and JERUSALEM. Yotam has made two Mediterranean Feasts series’ for More 4, along with a BBC4 documentary, Jerusalem on a Plate. http://ottolenghi.co.uk/ Ramael Scully (Author) Ramael Scully – Scully - was born in 1979 in Malaysia to a mother of Chinese and Indian heritage and a father with Malay and Irish blood. He moved to Sydney at the age of eight, with his mother and sister, where he went to school and then later to catering college. After several years cooking in Australia, Scully moved to London and started working at Ottolenghi Upper Street in 2005. He moved to the NOPI as head chef, when the restaurant opened in 2011. Scully’s distinct culinary baggage – the Malaysian flavours of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients – has been the creative force behind much of what is on the NOPI menu.
عدد الصفحات: 352