Dulce / Sweet: Desserts from London's Ottolenghi – hinnat ja saatavuus

Un impresionante volumen de reposter a del reputado chef Yotam Ottolenghi. Yotam Ottolenghi no deja de sorprendernos con cada una de sus publicaciones, impregnadas de una mezcla genial de cultura y sabidur a oriental y occidental. Escrito junto con Helen Goh, su estrecha colaboradora durante los ltimos diez a os, este libro es un canto de amor a la reposter a, una exquisita celebraci n de los pasteles, los dulces, los bizcochos y las galletas. M s de cien novedosas recetas -como el brownie con tahina y halva, los pastelitos persas con amor, las magdalenas con azafr n, naranja y miel, la tarta Pavlova de canela con crema de pralin e higos- conforman un espectacular cat logo de delicias que invitan a so ar, suspirar y dejarse llevar por los sublimes placeres del paladar. ENGLISH DESCRIPTION NEW YORK TIMES BESTSELLER - A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi, thoroughly tested and updated. Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater. - Finalist for the 2018 James Beard Foundation Book Awards for "Baking and Desserts" and "Photography" categories- Finalist for the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category