橄榄树下 我的希腊厨房食谱 Under the Olive Tree Recipes from my Greek Kitchen 英文原版
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作者Irini Tzortzoglou
出版社Headline publishing Group
ISBN9781472271877
出版时间2020-07
印刷时间2020-07
印数1千册
装帧精装
开本18开
纸张轻型纸
页数320页
字数1千字
定价256元
上书时间2024-11-27
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基本信息
Format:Hardback 320 pages, Full colour photography
Publisher:Headline Publishing Group
Imprint:Headline Home
ISBN:9781472271877
Published:23 Jul 2020
Weight:1216g
Dimensions:197 x 253 x 27 (mm)
页面参数仅供参考，具体以实物为准
书籍简介
★“灿烂而丰盛！从简单的菜肴到更复杂的菜肴，伊里尼完全抓住了希腊的美食特点。”——维多利亚·希斯洛普
★“这是我今年喜欢阅读的烹饪书。从头到尾都是一种乐趣。”——拉塞尔·诺曼
★“是一本关于希腊及其岛屿食物的个人和事实信息的宝库。”——西蒙·罗根
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《橄榄树下》是2019年英国厨艺大师桂冠大厨Irini Tzortzoglou的一本令人惊叹且便于使用的希腊家庭美味菜谱集。其中包括为家庭厨师提供的易懂的日常菜肴，以及充满伊里尼技巧的娱乐部分，以便在你有更多时间或想给你的客人留下深刻印象时使用。
伊里尼不仅是一位出色的厨师，而且是一位伟大的教师，她迫不及待地向读者展示她心爱的祖国的菜肴。这本食谱有80多道菜，从早餐到快速晚餐，通过充满阳光的沙拉，再到圣诞节、复活节和晚宴的盛宴都包含在内，这本食谱是伊里尼对希腊的庆祝。
“这些菜谱代表了我作为一个厨师和食客的身份，我喜欢尝试一下把各种味道放在一起，把经典的组合与我自己的想法混合起来。”
本书食谱包括：
* 鹰嘴豆和小茴香炸饼配柠檬和香菜酸奶蘸料
* 腌制三文鱼配八角、酸奶和茴香奶油、黄瓜和茴香沙拉
* 茄子配粗粮、苏丹果、干西红柿和松子
* 红酒烩章鱼配甜玉米泥和辣椒沙司
* 穆萨卡配牛肉、茄子和红辣椒酱
* 慢烤羊肉配草药、柠檬、芥末和蜂蜜
* 橄榄油、杏仁和蜜饯橙子面包片
'Glorious and sumptuous. From the simplest dishes through to the more complex, Irini totally captures the gastronomy of Greece.' Victoria Hislop
'This is my favourite cookbook of the year. A total joy from start to finish.' Russell Norman
'A treasure trove of personal and factual information about the food of Greece and its islands.' Simon Rogan
Under the Olive Tree is a stunning and user-friendly collection of delicious Greek family recipes from Irini Tzortzoglou, the 2019 champion of MasterChef UK. Including accessible, everyday dishes for the home cook, as well as an entertaining section full of Irini's tips and tricks for when you have a little more time or want to impress your guests.
Not only is Irini a fabulous cook, but she is a great teacher who cannot wait to show readers the dishes of her beloved homeland. With over 80 recipes, from breakfasts to quick dinners via salads full of sunshine, and on to feasting for Christmas, Easter and dinner parties, this cookbook is Irini's celebration of Greece.
'These recipes represent me as a cook and diner in that I like to experiment a little in putting flavours together, mixing classic combinations with my own touches.'
Recipes include:
* Chickpea and cumin fritters with a lemon and coriander yoghurt dip
* Cured salmon with star anise, yoghurt and ouzo cream, cucumber and fennel salad
* Aubergine topped with bulgur, sultanas, sundried tomatoes and pine nuts
* Braised Octopus in Red Wine with Sweetcorn Puree and Pepper Salsa
* Moussaka with beef, aubergine and red pepper sauce
* Slow-roasted lamb with herbs, lemon, mustard and honey
* Olive Oil, Almond and Candied Orange Baklava
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