Parametri
- 329pagine
- 12 ore di lettura
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Known for combining natural foods recipes with evocative, artful photography, New York Times bestselling author Heidi Swanson circled the globe to create this mouthwatering assortment of 120 vegetarian dishes. In this deeply personal collection drawn from her well-worn recipe journals, Heidi describes the fragrance of flatbreads hot off a Marrakech griddle, soba noodles and feather-light tempura in Tokyo, and the taste of wild-picked greens from the Puglian coast. Recipes such as Fennel Stew, Carrot & Sake Salad, Watermelon Radish Soup, Brown Butter Tortelli, and Saffron Tagine use healthy, whole foods ingredients and approachable techniques, and photographs taken in Morocco, Japan, Italy, France, and India, as well as back home in Heidi’s kitchen, reveal the places both near and far that inspire her warm, nourishing cooking.
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Acquisto del libro
Near & Far, Heidi Swanson
- Lingua
- Pubblicato
- 2015
- product-detail.submit-box.info.binding
- (Copertina rigida),
- Condizioni del libro
- In ottime condizioni
- Prezzo
- 7,99 €
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- Titolo
- Near & Far
- Sottotitolo
- Recipes Inspired by Home and Travel
- Lingua
- Inglese
- Autori
- Heidi Swanson
- Editore
- Ten Speed Press
- Pubblicato
- 2015
- Formato
- Copertina rigida
- Pagine
- 329
- ISBN10
- 1607745496
- ISBN13
- 9781607745495
- Serie
- Tag
- Saggistica, Arte / Cultura, Mappe e viaggi, Storie vere, Scienza e Matematica, Viaggi, Libri di cucina, Arti culinarie & Gastronomia, Scienze Naturali, Manuali e guide, Biologia, Narrativa di viaggio, Fotografia, Salute, Cibo, Viaggi, Vegetarianismo, Funghi, Micologia, Nutrizione Sana, Knedlíki
- Descrizione
- Known for combining natural foods recipes with evocative, artful photography, New York Times bestselling author Heidi Swanson circled the globe to create this mouthwatering assortment of 120 vegetarian dishes. In this deeply personal collection drawn from her well-worn recipe journals, Heidi describes the fragrance of flatbreads hot off a Marrakech griddle, soba noodles and feather-light tempura in Tokyo, and the taste of wild-picked greens from the Puglian coast. Recipes such as Fennel Stew, Carrot & Sake Salad, Watermelon Radish Soup, Brown Butter Tortelli, and Saffron Tagine use healthy, whole foods ingredients and approachable techniques, and photographs taken in Morocco, Japan, Italy, France, and India, as well as back home in Heidi’s kitchen, reveal the places both near and far that inspire her warm, nourishing cooking.