Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food.In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors t...więcej »
‘A brilliantly simple guide to give anyone instant confidence choosing wine.’ Russell NormanWhich Wine When offers brilliant wine matches to the food we eat every day....więcej »
‘This lavish compendium of Palestinian recipes… photographed so vividly you can almost smell the freshly chopped parsley.’ The Times‘a vibrant collection of rec...więcej »
Success is not final and failure is not fatal.Maria Hatzistefanis should know. Having spent 20 years building her own company (described by the press as 'an overnight success'), she ack...więcej »
With playful wit, worldly advice and savvy observation, the bestselling authors of How to Be Parisian tackle the Parisian art of growing up.Caroline de Maigret and Sophie Mas are back t...więcej »
Having less is the secret to living more. Whether you’ve been dreaming about a treehouse in the wilderness of Montana, or a remote eco-cabin in Patagonia or Australia; driving a campervan on ...więcej »
Tofu is the perfect ingredient for anyone looking to cut down on their meat consumption. It can be crisp, crunchy, soft or creamy. Its subtle flavour lends itself to both sweet and savoury dishes: ...więcej »
With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclus...więcej »
NOPI: THE COOKBOOK includes over 120 of the most popular dishes from Yotam’s innovative Soho-based restaurant NOPI. It’s written with long-time collaborator and NOPI head chef Ramael Sc...więcej »
Winner of the Observer Food Monthly Cookbook of the Year 2013.Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famou...więcej »
'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David’s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a ...więcej »
How To Be Parisian brilliantly deconstructs the French woman's views on culture, fashion and attitude.Bohemian free-thinkers and iconoclasts, Anne Berest, Caroline De Maigret, Audrey Di...więcej »
Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy – whether that’s getting wonderful f...więcej »
NEW YORK TIMES BESTSELLERWALL STREET JOURNAL BESTSELLERThe Globe and Mail Top Leadership and Management BookForbes Top Creative Leadership BookFrom the visionary head of Google's innova...więcej »
