The only proper response to Georgina Hayden's new book, Nistisima, is greedy delight, as far as I'm concerned Vorwort 120 naturall...
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The only proper response to Georgina Hayden's new book, Nistisima, is greedy delight, as far as I'm concerned Vorwort 120 naturally vegan recipes from the Mediterranean, Middle East and Eastern Europe Autorentext Georgina Hayden Klappentext 120 vegan recipes from the Mediterranean, Middle East, and Eastern Europe that have stood the test of time,from award-winning food writer Georgina Hayden.
In this beautiful cookbook filled with stories, tips, tricks, and striking four-color photography, Georgina Hayden looks to Greece, Cyprus, and beyond to share delicious, almost entirely natural dishes. Whether you're vegan, vegetarian, or simply interested in plant-based eating, you will enjoy these flavor-packed foods which draw from the tradition of nistisima, a Greek word that translates to Lenten, or fasting--often used in relation to animal products. Georgian Hayden explores the history and culture of nistisima to introduce home cooks to this new kind of vegan cooking which has been honed over centuries of religious practice. From bread to salads, dips, and pickles, to harvest cooking with seasonal vegetables, to cakes, puddings, and sweets, Nistisima features recipes for smokey red pepper and walnut flatbread; roast tomato, orzo, and rocket salad with roasted garlic dressing; fresh coriander and olive potatoes; broadbean falafel; and more nutritious, simple dishes more centered around Earth's bounty.
A must-have for every plant-focused cookbook shelf, Nistisima is an exciting approach to modern, environmentally equitable vegan cooking influenced by a celebrated tradition. Zusammenfassung THE SUNDAY TIMES BESTSELLING COOKBOOKNo fads, no frills, just 120 vegan recipes that have stood the test of time from award-winning food writer Georgina Hayden, currently appearing on Channel 4's The Great Cookbook ChallengeNistisima means fasting food - food eaten during Lent and other times of fasting observed by those of Orthodox faith. Mostly this involves giving up meat and dairy and instead using vegetables, pulses and grains to create easy, delicious dishes that all just happen to be vegan. In this book, Georgina draws on the history and culture around nistisimo cooking in the Mediterranean, Middle East and Eastern Europe to share the simple, nutritious and flavour-packed recipes at the heart of the practice, including: · Salatet malfouf cabbage slaw· Briam ('Greek ratatouille')· Pumpkin, raisin and harissa pie· Kibbet el raheb, 'monks' soup'· Jewelled lentil moutzentra· Rizogalo rose rice pudding with roasted strawberries· Moustokouloura spiced grape, honey and chocolate biscuits Whether you're vegan, vegetarian, or simply want to eat more plant-based food, Nistisima offers you tried and tested recipes that celebrate the very best of this tradition - all bursting with flavour and all surprisingly vegan. _'Mouthwatering recipes and beautiful storytelling - I want a seat at Georgie's table.' JAMIE OLIVER
The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond