Ottolenghi Test Kitchen: Ese Toque Especial / Ottolenghi Test Kitchen: Extra Good Things
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Imported Edition - Ships in 18-21 Days
Free Shipping in India on orders above Rs. 500
Ha llegado el nuevo Ottolenghi: platos sencillos y sabrosos que aportan un toque especial a tu comida diaria
OTK: Ese toque especial explora la cocina del famoso chef a trav�s de salsas, condimentos y aderezos que hacen que un plato pueda llegar a ser original y muy sabroso. Estos peque�os extras te ayudar�n a dar un sabor �nico a cada una de las recetas y construir una despensa al m�s puro estilo Ottolenghi, para decorar sin esfuerzo cada propuesta con efectos de textura y color, acidez y picante, y todas las bombas de sabor m�gicas que har�n de nuestros platos algo irresistible. Ya sea un toque picante de chile en vinagre o una salsa de hierbas para aligerar y alegrar, OTK: Ese toque especial muestra c�mo llenar la cocina de ingredientes caseros y muy adaptables que har�n que cualquier plato sea innegablemente «Ottolenghi , a�adiendo un poco de dinamismo a cada comida. ENGLISH DESCRIPTION The latest treat from Ottolenghi: simple and delicious recipes that give extra verve to everyday meals. OTK: Extra Good Things explores the famous chef's cuisine through sauces, condiments and dressings with the power to make every dish unique and delectable. It's those little extras that can help you add a special touch to your recipes and curate your pantry the Ottolenghi way. With these tips, you'll effortlessly add texture and color, acid and heat, and all the other magic flavor bombs that turn an everyday dish into something irresistible. Whether it's a bite of pickled pepper or a sprinkle of herbs to add freshness and interest, OTK: Extra Good Things shows how to stock your kitchen with homemade and adaptable ingredient that will give any dish an authentic Ottolenghi touch, making every meal more exciting.Yotam Ottolenghi llegó al mundo de la cocina después de un periplo cuando menos curioso: cursó un máster en Filosofía y Literatura mientras trabajaba en un periódico israelí, y decidió dar un giro radical a su vida instalándose en Londres en 1997. Allí empezó a trabajar como ayudante de repostero en Capital, y después ejerció el oficio en locales como Kensington Place, Launceston Place, Maison Blanc y Baker and Spice, para emprender más tarde su propia aventura, que lo ha llevado a crear una cadena de restaurantes y tiendas de comida en los barrios de Notting Hill, Islington, Belgravia y Kensington.
En 2011 abrió su restaurante, NOPI, en Picadilly. Es estrella de diversos programas de televisión y autor de varios libros de cocina que se han convertido en éxitos de ventas, como Exuberancia, Dulce, Cocina Simple o Sabores, todos publicados en español por Salamandra.
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