Veggiestan
Un viaggio alla scoperta dei piatti vegetariani del Medio Oriente
- 271pagine
- 10 ore di lettura
Sally Butcher Libri
Il percorso di Sally Butcher nella scrittura è stato accidentale, proprio come le sue precedenti carriere di chef e negoziante. Queste esperienze le hanno fornito una ricchezza di materiale per narrazioni umoristiche e perspicaci. Il suo lavoro esplora spesso temi legati al cibo e alle esperienze personali, presentati con uno stile leggero e coinvolgente. Oltre ai suoi libri, Butcher è una prolifica blogger e un'utente attiva dei social media, che si connette con i lettori e condivide le sue prospettive uniche.
Salmagundi is a 17th-century English word denoting a salad dish comprising everything. The recipes feature a number of archaic, traditional and staple dishes - and a whole lot of funky new stuff as well. Heavily punctuated with Sally's trademark mixture of folklore and anecdotes, this is an essential update for the foodie bookshelf.
The appetite for new ways to brighten your broccoli, add sparkle to your spinach and titillate your tomatillos has never been greater. Inspired by the food Sally serves up daily to her hungry customers, this sequel to Veggiestan, ventures a little further from the Middle Eastern shores, deserts and mountain ranges to other continents and beyond...
Persia in Peckham
- 300pagine
- 11 ore di lettura
‘Like all great cuisines, the food of Iran is more than just about food – it is a window into the history and soul of a nation. This book is the one we will be cooking from this year.’ Sam Clark of Moro Restaurant.Sally Butcher is a matchless interpreter of Persian food and cookery, and modern Iran.
VEGGIESTAN or 'land of the vegetables'. There is of course no such word, and no such country. But in this upbeat guide to Middle Eastern vegetarian cookery Sally Butcher proves that the region more than merits the term, and that its constituent nations are simmering, bubbling, bursting with sumptuous vegetarian traditions and recipes. Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available on our high streets today as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind aubergines, pink pickled turnips and rose petal jam this book is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food. !--EndFragment--
Highlighting the vibrant traditions of Middle Eastern vegetarian cuisine, this guide showcases a variety of sumptuous recipes that celebrate both unique and familiar ingredients. Sally Butcher's engaging style introduces readers to dishes like fragrant Persian noodle rice and gingery tamarind eggplants, while also exploring aromatic herbs and spices. The book is a treasure trove of inspiring ideas and practical knowledge, making it an essential resource for anyone looking to create delicious vegetarian meals from the Middle East and beyond.
Shortlisted for the Guild of Food Writers' Cookery Book of the Year In this upbeat guide to Middle Eastern vegetarian cooking, Sally Butcher proves that the region is simply simmering, bubbling, and bursting with sumptuous vegetarian traditions and recipes. Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available today in local grocery stores and supermarkets as well as providing a host of delicious recipes made with more familiar fare. From fragrant Persian noodle rice to gingery tamarind eggplants, pink pickled turnips and rose petal jam, The New Middle Eastern Vegetarian is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food from the Middle East and beyond.
Exploring the vibrant world of culinary delights, this book emphasizes the importance of fresh and seasonal ingredients in creating mouthwatering dishes. It highlights a variety of cooking techniques, from hot to cold preparations, and celebrates the joy of raw foods. Readers are invited to discover delicious recipes that reflect the changing seasons and embrace diverse flavors, making every meal an exciting adventure in taste.
The sequel to The New Middle Eastern Vegetarian expands on Sally Butcher's popular vegetarian café offerings, showcasing a vibrant array of Middle Eastern-influenced dishes. Drawing inspiration from her daily culinary creations, the book explores flavors and ingredients from various continents, blending traditional Middle Eastern recipes with global influences. This collection invites readers to discover a diverse range of vegetarian meals that celebrate the richness of international cuisine while maintaining a Middle Eastern essence.
Sally Butcher brings us Snackistan: a fictitious land where tummies are always full, and there's a slightly naughty smile on every face. Increasingly, formal dining is being nudged aside in favour of meze-style spreads. And, street food has come of age. The burst of flavours is intoxicating, as is Sally's trademark wit and attention to detail