Chilli Notes: Recipes to warm the heart (not burn the tongue) - Couverture rigide

Miers, Thomasina

Couverture rigide

ISBN 10 : 1444776886 ISBN 13 : 9781444776881

Editeur : Hodder & Stoughton, 2014

Synopsis

'An exhilarating compendium of ways to use chilli in your cooking.' Guardian

'There's so much more to chillies than fiery heat and this book proves it with its collection of imaginative recipes.' Good Food

"Most people think about chillies in terms of heat and their capacity to blow one's head off. I think about how they can delicately pep up a pile of silky aubergines, perhaps already spiced with cardamom, cinnamon and faint dusting of cumin; how dark, tobacco-flavoured chillies can add deep mysterious tones to molten chocolate, how smoky chillies can add body to slow cooked, unctuous stews and how smoked, sweet peppers can add a note of earthiness to eggs, grilled flatbreads and sautéed greens."
Thomasina Miers

Chillies can add excitement to the simplest, most frugal ingredients. Chilli Notes is full of recipes that excite and tantalise, comfort and warm. Forget food that is simply there to knock you for six, this book aims to seduce the reader with the power of this humble fruit, even those who profess to loathe the slow burn. Chilli Notes is packed with dishes that you can pull together on a weekday night with ingredients you have lying around. Without long lists of exotic ingredients to stand in your way, Chilli Notes will show you how the chilli can be your exotic bedfellow to add a wonderful, unusual note to your home-cooked family food.

A propos du livre

À propos de l'auteur

When Thomasina Miers first arrived in Mexico aged eighteen, she fell so in love with its food that she went back to live there, opening a cocktail bar and cooking with some of Mexico's top chefs. After returning to London and winning BBC2's MasterChef in 2005, Thomasina co-founded Wahaca, winner of numerous awards for its food and sustainability credentials. Tommi's passion lies in great food and how it can positively affect people and the environment: she co-founded the 'Pig Idea' campaign in 2015 and in 2017 she helped set up Chefs in Schools. An ambassador for the Soil Association, she was awarded an OBE in 2019 for her services to the food industry. Tommi has a weekly column in the Guardian's Feast magazine. Meat-free Mexican is her eighth cookery book. She lives in London with her husband and three daughters.

Détails de l'édition

• Éditeur: Hodder & Stoughton
• Date d'édition: 2014
• Langue: anglais
• ISBN 10: 1444776886
• ISBN 13: 9781444776881
• Reliure: Relié
• Nombre de pages: 224
• Coordonnées du fabricant: EDITIONS GALLIMARD; ufficio.anagrafiche@meli.it; ; Via Verdi, 8.; Assago Milano; 20090; Italie