Honey & Co.: The Cookbook, by Itamar Srulovich, Sarit Packer
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Honey & Co.: The Cookbook, by Itamar Srulovich, Sarit Packer
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Named Cookbook of the Year by the Sunday Times (UK) Fortnum & Mason Food & Drink Awards Cookery Book of the Year 2015 The Guild of Food Writer's (UK) Award Winner for Best First Book "Honey & Co.'s food--taking its cue from generations of dedicated home cooks--captures everything that is generous, hearty, and delicious in the Middle East."--Yotam OttolenghiAfter falling in love through their shared passion for food, Itamar Srulovich and Sarit Packer launched Honey & Co., one of London's hottest new restaurants, in 2012. Since opening the doors, they have created exquisite dishes, delectable menus, and an atmosphere that's as warm, inviting, and exotic as the food they serve. Recipes include spreads and dips, exquisitely balanced salads, one-pan dishes, simple fragrant soups, rich Persian entrees, the tagines of North Africa, the Sofritos of Jerusalem, and the herb-infused stews of Iran. HONEY & CO. brings the flavors of the Middle East to life in a wholly accessible way, certain to entice and satisfy in equal measure.
Honey & Co.: The Cookbook, by Itamar Srulovich, Sarit Packer- Amazon Sales Rank: #79439 in Books
- Brand: Packer, Sarit/ Srulovich, Itamar/ Niven, Patricia (PHT)
- Published on: 2015-05-05
- Released on: 2015-05-05
- Original language: English
- Number of items: 1
- Dimensions: 10.25" h x 1.00" w x 7.88" l, .0 pounds
- Binding: Hardcover
- 304 pages
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Most helpful customer reviews
20 of 20 people found the following review helpful. Delicious, imaginative recipes and well-told stories offer something for everyone By Kat L Brief review and then an index=--------------------------------------=The author recommends the "mushroom and cumin sfiha" as the dish to cook if you're only going to cook one dish from this cookbook. So of course, that's the first dish I made. It's good, but it's not great. I think he's wrong about it being the best dish out of all these dishes. Full disclosure, I adore mushrooms but I am not tremendously fond of cumin as the primary flavor. I then made the "borekitas", which are headed by a cute, brief story about developing the recipe that happily also offers a variety of alternate filling possibilities if you want to experiment. These are delicious, and closely mimic the borek a Turkish friend made for me, so I'm quite happy to have a recipe to make personal-sized boreks.Both authors worked for restaurants within the Ottolenghi group. That influence and cooking style is very much present here. Even the book style, with the plush cover, is similar. However, this couple clearly has their own ideas about food. The food in Honey & Co spans a different range of recipes and regions than the Ottolenghi cookbooks do. The recipes in this book are approachable and my Israeli roommate would be delighted if I cooked them all.Since Amazon hasn't posted an Index yet for this book, and it doesn't appear in the Kindle version, I'll briefly cover the recipe selection. The book is broken into sections, where the beginning of each section tells part of the story of the authors meeting, falling in love, opening this restaurant, and the history/life in the restaurant. These stories are well-written and do a great job on conveying the personality of the chefs and the atmosphere of their restaurant.Welcome: Basic Instructions Base recipes Sweet spice Baharat Whole preserved lemons Preserved lemon slices Tahini Zehug EverythingMezze: Raw & Cured: Uri buri prawns Lamb kubbe nia Sea bream kubbe nia Sardines cured in vine leaves Mackerel cured in oil Cured sea bream with pomegranate juice Fresh veg. mezze Canned & Pickled: Cucumber pickle Sweet beet pickle Moroccan carrot pickle Canned peppers Canned artichokes Pink turnip pickle Tumeric cauliflower pickle Pickled chilies Bread: General notes Pita Bukhari bread Potato bread Ashtanur Griddle bread Lavoush Milk bun Dips, spreads and purees: Hummus Mashawsha Dinosaur eggs Matbucha Butternut & tahini dip with roasted hazelnuts Celeriac puree with burnt yogurt Zucchini dip with yogurt and mint Muhamra Baba ganoush Labaneh Baked & fried: Falafel Jerusalem-style falafel Haifa-style falafel Yemeni-style falafel Carrot & butternut fritters Zucchini & herb fritters Feta & spring onion bouikos Borekitas Cracked: Basic bulgar wheat Tomato & pomengranate tabbouleh Apricot & pistachio tabbouleh Crunchy root veg. tabbouleh Green tabbouleh salad Couscous & chickpeas in ras el hanut KisirFresh salads: Fig, goat cheese & honey Tomato & za'atar fatoush Beets & plums with rose-walnut dressing Artichokes and kashkaval Jerusalem water salad Spring salad Watermelon & feta Big Itzik Poached quince with curd cheese Peaches & goat cheeseLight dinners: Lamb siniya Sea bream with grapes, cucumber and yogurt Beef kofta Pomegranate molasses chicken with bulgar wheat salad Prawns with orange, tomato & cardamom Lamb salad with Georgian plum sauce Mint & lemon chicken with apricots and potatoes Red mullet with artichoke and preserved lemons BBQ beef with tomato salad on griddle bread Pan-fried chicken liver with grapes on griddle bread Roasted sea bream with spring onions on griddle breadRolled & wrapped: Beet kubbe soup Whole stuffed chicken with freekeh, almonds, pinenuts Gundi Stuffed vine leaves Stuffed sardines Mishmishiya Makshi Meatballs with peas, mint & yogurt Meatballs in sweet/sour/spicy tomato sauce Dushpra - cherries, lamb & sweet spice dumplingsSlow cooked: Slow-cooked lamb shoulder Short ribs with dates, date molasses & potatoes Ox cheeks with quince and bay leaf Oxtail sofrito Patlican - lamb & eggplant stew Octopus in meshwiya sauce with celery salad Musakhan Madfunia Chicken pastilla Lamb shawarmaVeggie: Mujadra with salad and tahini Mushroom & cumin sfiha Medias Isreali couscous, peas, preserved lemon, mint, goat's cheese Butternut stew with dumplings Cauliflower "shawarma" Veg. moussaka Badargani - eggplant rolls with walnut & pomegranate Eggplant sabich Savory cheesecakeDessert: Basic pastry Feta & honey cheesecake Chestnut cake with salted caramel sauce Marzipan and almond cakes with roasted plums Saffron and lemon syrup cake Honey parfait White chocolate, pine nuts, olive oil, & candied lemon zest Chocolate, cardamom & bitter orange Yogurt mousse with cherry & pomegranate granita Cherry, pistachio & coconut cake Marzipan cookies Maamool cookieDrinks: Cold drinks: Base sugar syrip Orange blossom iced tea Lemonade Elderflower cordial Roasted strawberry & rose iced tea Jasmine & green melon iced tea Plum & vanilla iced tea Quine & cinnamon iced tea Hot drinks: Hot cinnamon & rose infusion Persian lemon & fennel infusion Mint tea Turkish coffee
6 of 8 people found the following review helpful. Lovely Book. By science reader I have found this cookbook delightful to read for the stories of a marriage, their restaurant as a joint endeavor, and the authors' evident love for food and respect for their guests. To my practiced palate, the recipes sound good. They seem both traditional and inventive. I'll be making a lot of them.I have tried only one recipe--the zucchini-dip--but it is a keeper. I will make it all summer long.
1 of 1 people found the following review helpful. Great book By Armansmom What s fantastic cookbook, I checked it out from the library and loved it so much that I bought this and their baking book. Recipes are down to earth and very homey, it's all the food they make in their small restaurant in London. I highly recommend itIt has a very nice section on bread baking which I loved. Buy it! You won't regret it!!
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