Plenty: L'exquise cuisine végétarienne du chef Yotam Ottolenghi

by Yotam Ottolenghi

Rogers | September 2, 2014 | Trade Paperback | French

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Format: Trade Paperback

Dimensions: 10.91 × 7.87 × 1.02 in

Published: September 2, 2014

Publisher: Rogers

Language: French

The following ISBNs are associated with this title:

ISBN - 10: 0888966334

ISBN - 13: 9780888966339

Found in: Food and Drink

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Plenty: L'exquise cuisine végétarienne du chef Yotam Ottolenghi

Plenty: L'exquise cuisine végétarienne du chef Yotam Ottolenghi

by Yotam Ottolenghi

Format: Trade Paperback

Dimensions: 10.91 × 7.87 × 1.02 in

Published: September 2, 2014

Publisher: Rogers

Language: French

The following ISBNs are associated with this title:

ISBN - 10: 0888966334

ISBN - 13: 9780888966339

About the Author

Yotam Ottolenghi was born on December 14, 1968 in Jerusalem. He is a British-based chef, cookery writer and restaurant owner. He started out as a writer working on the news desk of Haaretz, one of Israel¿s largest papers. In 1997 he moved to the UK planning to start a PhD, but before he enrolled he signed up to train at Le Cordon Bleu cookery school in London for six months. He got a job as head pastry chef at the London boutique bakery Baker & Spice and this is where he met Sami Tamimi and Dan Lepard. Ottolenghi's cooking style is rooted in, but not confined to, his Middle Eastern upbringing: a distinctive mix of Middle Eastern flavours Syrian, Turkish, Lebanese, Iranian, and Israeli. His particular skill is in marrying the food of his native Israel with a wider range of textures and flavours from the Mediterranean, Middle East and Asia. Before turning to food and cooking, Ottolenghi was in both academia and journalism. He was a sub-editor on the news desk of Haaretz, Israel's oldest daily newspaper, and a student in Tel Aviv University. Following a six-month course at the London-based French cookery school, Le Cordon Bleu, in 1997, Ottolenghi worked as a pastry chef at The Capital, the Michelin-starred restaurant in Knightsbridge. From there he moved to work in the pastry section of the Kensington Place restaurant and that of the sister restaurant, Launceston Place, for a year, under the chef Rowley Leigh. He eventually became head pastry chef at Baker and Spice in Chelsea,
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