Product Description

A collection of vegetarian recipes. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, tofu, roots, squashes, onions, fruit, mushrooms and tomatoes, it is suitable for meat-eaters and vegetarians alike.

Product Details

• Amazon Sales Rank: #106 in Books
• Published on: 2010-04-29
• Original language: English
• Dimensions: 8.03" h x 1.18" w x 10.94" l, 2.92 pounds
• Binding: Hardcover
• 288 pages

Features

• New
• Mint Condition
• Dispatch same day for order received before 12 noon
• Guaranteed packaging
• No quibbles returns

About the Author
Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington, Belgravia and Kensington.