Kaukasis, The Cookbook : a culinary journey through Georgia, Azerbaijan & beyond

'The Kaukasis Cookbook' is a celebration of the food and flavours of the Caucasus - bridging Europe and Asia and incorporating Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey.

The book introduces us to more than 100 recipes for vibrant, earthy, unexpected dishes from across the region such as Plum fruit leather, Chestnut plov with pumpkin crust, Quince stuffed with lamb & carmalised shallots, Vine leaf dolma, Village breakfast, Khachapouri, Armenian ''cognac'' profiteroles and Red basil sherbet.

Olia Hercules is the winner of the Observer's Rising Star Award and Fortnum & Mason Debut Food Book Award 2016. She was born in Ukraine and lived in Cyprus for 5 years before moving to London to study a BA in Italian language, followed by an MA in Russian and English. A number of jobs followed before her interest in food as an amateur reached its apogee and she decided to retrain as a chef at Leith's School of Food and Wine. She kicked off her culinary career working at London's Union Market before landing her dream job as a chef-de partie for Ottolenghi's. Olia's focus nowadays is mostly on her son, her writing, her food styling and the occasional foray into film and television.

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'The Kaukasis Cookbook' is a celebration of the food and flavours of the Caucasus - bridging Europe and Asia and incorporating Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey.

The book introduces us to more than 100 recipes for vibrant, earthy, unexpected dishes from across the region such as Plum fruit leather, Chestnut plov with pumpkin crust, Quince stuffed with lamb & carmalised shallots, Vine leaf dolma, Village breakfast, Khachapouri, Armenian ''cognac'' profiteroles and Red basil sherbet.

Olia Hercules is the winner of the Observer's Rising Star Award and Fortnum & Mason Debut Food Book Award 2016. She was born in Ukraine and lived in Cyprus for 5 years before moving to London to study a BA in Italian language, followed by an MA in Russian and English. A number of jobs followed before her interest in food as an amateur reached its apogee and she decided to retrain as a chef at Leith's School of Food and Wine. She kicked off her culinary career working at London's Union Market before landing her dream job as a chef-de partie for Ottolenghi's. Olia's focus nowadays is mostly on her son, her writing, her food styling and the occasional foray into film and television.

'The Kaukasis Cookbook' is a celebration of the food and flavours of the Caucasus - bridging Europe and Asia and incorporating Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey.

The book introduces us to more than 100 recipes for vibrant, earthy, unexpected dishes from across the region such as Plum fruit leather, Chestnut plov with pumpkin crust, Quince stuffed with lamb & carmalised shallots, Vine leaf dolma, Village breakfast, Khachapouri, Armenian ''cognac'' profiteroles and Red basil sherbet.

Olia Hercules is the winner of the Observer's Rising Star Award and Fortnum & Mason Debut Food Book Award 2016. She was born in Ukraine and lived in Cyprus for 5 years before moving to London to study a BA in Italian language, followed by an MA in Russian and English. A number of jobs followed before her interest in food as an amateur reached its apogee and she decided to retrain as a chef at Leith's School of Food and Wine. She kicked off her culinary career working at London's Union Market before landing her dream job as a chef-de partie for Ottolenghi's. Olia's focus nowadays is mostly on her son, her writing, her food styling and the occasional foray into film and television.

Meer informatie
Aantal pagina's240
Merkvan Ditmar
Artikelnummer9781784724276
EAN9781784724276
AuteurOlia Hercules
ISBN9781784724276
TaalEngels
UitgeverMitchell Beazly
Uitvoeringhardcover
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