舒适菜谱 Ottolenghi COMFORT

基本信息

Format:Hardback 320 pages

Publisher:Ebury Publishing

Imprint:Ebury Press

ISBN:9781785038914

Published:5 Sep 2024

Weight:1364g

Dimensions:278 x 204 x 28 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

做几次菜谱，就会养成习惯。做足够多的菜谱，就会成为家常菜。

在他备受期待的新书中，Yotam Ottolenghi 用他鼓舞人心、风味独特的方法烹饪舒适菜肴，带来具有家的味道的新经典菜肴。

烤鸡和其他烤盘烤饼与鲜亮的咖喱和炖菜搭配在一起。一碗意大利面变成了焦糖洋葱耳朵面配榛子和香脆鼠尾草，一碗暖心汤变成了奶酪面包汤配皱叶甘蓝和黑甘蓝，一盘土豆泥变成了蒜味阿利戈土豆配韭葱和百里香。

Ottolenghi COMFORT 用 100 多种令人难以抗拒的食谱编织童年和旅行的回忆，是对食物和家庭的庆祝——我们在烹饪过程中建立的联系，并代代相传。

这是 Ottolenghi 风格的舒适食物。

Make a recipe a few times and it becomes habit. Make it enough and it becomes home.

In his much-anticipated new book, Yotam Ottolenghi brings his inspiring, flavour-forward approach to comfort cooking, delivering new classics that taste of home.

Roast chicken and other traybakes sit alongside vibrant curries and stews. A bowl of pasta becomes Caramelised Onion Orecchiette with Hazelnuts &Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and a plate of mash is transformed into Garlicky Aligot Potato with Leeks & Thyme.

Weaving memories of young life and travel with over 100 irresistible recipes, Ottolenghi COMFORT is a celebration of food and home – of the connections we make as we cook, and pass on from generation to generation.

This is comfort food, Ottolenghi style.

作者简介

Yotam Ottolenghi 是七家 Ottolenghi 熟食店以及 NOPI 和 ROVI 餐厅的老板兼主厨。他是八本畅销且屡获殊荣的烹饪书籍的作者。Yotam 担任《星期六卫报》的每周专栏作家超过十三年，并且是《纽约时报》的定期撰稿人。他对蔬菜以及曾经被视为“异国情调”的食材的推崇导致了所谓的“Ottolenghi 效应”。这是创造色彩、风味、丰富和阳光的饭菜的简写。Yotam 和他的家人住在伦敦。

Helen Goh 出生于马来西亚，十岁时与家人移居澳大利亚。在学习心理学之后，她将心理治疗实践与烹饪事业相结合，成为墨尔本一家地标餐厅的主糕点师，然后搬到伦敦，加入 Ottolenghi。她与 Yotam 合著了畅销烘焙书《Sweet》，十多年来一直与 Yotam 密切合作开发食谱，在烹饪中广泛汲取亚洲、西方和中东的影响。Helen 还是一位成功的美食专栏作家，她的食谱刊登在《悉尼先驱晨报》、《卫报》和《观察家报》上。她与丈夫和两个儿子住在伦敦。

Yotam Ottolenghi is the restaurateur and chef-patron of the seven Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. 

Helen Goh was born in Malaysia and migrated with her family to Australia at the age of ten. After studying psychology, she combined psychotherapy practice with a cooking career, becoming head pastry chef at a landmark Melbourne restaurant before moving to London, and joining Ottolenghi. Co-author with Yotam, of the best-selling baking book Sweet, she has worked closely with him in recipe development for over 10 years, drawing widely on Asian, Western and Middle Eastern influences in her cooking. Helen is also a successful food columnist whose recipes appear in the Sydney Morning Herald, Guardian and Observer. She lives in London with her husband and two sons.