Plenty. Ottolenghi

«I am not a vegetarian, and it is important to emphasize this. I mention meat and fish in the introductions to the recipes because I occasionally think about them. But that does not mean that I miss them. Here, I... offer you dozens of hearty, balanced, and nutritious dishes — it's just that they happen to contain neither fish nor meat.
This book is the result of my four years of work at The Guardian Weekend, where I wrote a column for vegetarians. Readers, tired of collecting magazine cutouts, often asked me to compile everything under one cover. The basis of this collection includes recipes that were previously published in The New Vegetarian, to which I have added quite a few new ones. Some may not like that I actively use eggs and dairy products. Some might be put off by my advocacy for Parmesan and other continental cheeses, which are almost always made using rennet. But I am who I am, and I cook what I like». (Yotam Ottolenghi)

Author: ОТТОЛЕНГИ Й.

Printhouse: KoLibri

Series: Haute Cuisine

Age restrictions: 16+

Year of publication: 2023

ISBN: 9785389205598

Number of pages: 288

Size: 27.9x20.1x2.7 mm

Cover type: Твердый переплет

Weight: 1410 g

ID: 1557608

«I am not a vegetarian, and it is important to emphasize this. I mention meat and fish in the introductions to the recipes because I occasionally think about them. But that does not mean that I miss them. Here, I offer you dozens of hearty, balanced, and nutritious dishes — it's just that they happen to contain neither fish nor meat.
This book is the result of my four years of work at The Guardian Weekend, where I wrote a column for vegetarians. Readers, tired of collecting magazine cutouts, often asked me to compile everything under one cover. The basis of this collection includes recipes that were previously published in The New Vegetarian, to which I have added quite a few new ones. Some may not like that I actively use eggs and dairy products. Some might be put off by my advocacy for Parmesan and other continental cheeses, which are almost always made using rennet. But I am who I am, and I cook what I like». (Yotam Ottolenghi)