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Estela
Par : ,Formats :
Disponible dans votre compte client Decitre ou Furet du Nord dès validation de votre commande. Le format ePub protégé est :
- Compatible avec une lecture sur My Vivlio (smartphone, tablette, ordinateur)
- Compatible avec une lecture sur liseuses Vivlio
- Pour les liseuses autres que Vivlio, vous devez utiliser le logiciel Adobe Digital Edition. Non compatible avec la lecture sur les liseuses Kindle, Remarkable et Sony
- Non compatible avec un achat hors France métropolitaine
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- Nombre de pages352
- FormatePub
- ISBN978-1-57965-879-3
- EAN9781579658793
- Date de parution22/10/2018
- Protection num.Adobe DRM
- Infos supplémentairesepub
- ÉditeurArtisan
Résumé
This New York Times Book Review Best Cookbook features over 130 recipes from the renown restaurant Estela."The rare restaurant-y cookbook whose recipes actually turn out as well as the seemingly unattainable photos." -The New York Times Book Review One flight up, in a bustling neighborhood bistro overlooking the chaos of one of downtown New York's busiest streets, Ignacio Mattos serves food so uncannily delicious it consistently earns him accolades like "Chef of the Year, " and his restaurant Estela a spot among the World's 50 Best.
Everyone wants a taste of Estela, from loyal local customers to out-of-town foodies, visiting chefs to visiting presidents. The food is bold, bright, layered, playful, and surprising. Innovative without being precious. Comfort food, really. Food that bursts to life in your mouth-food that hits you right there. Estela, the long-awaited cookbook, shows how to think like Ignacio Mattos, who as an immigrant sees ingredients with fresh eyes.
Here is how to look at something as ordinary as a button mushroom and make it extraordinary (shaved thin over ricotta dumplings), or as familiar as burrata and transform it (with a pool of juiced herby greens and charred bread). How to use vinegars, citruses, fish sauce, and pickling broth to give each bite a pop of flavor. How to compose a plate in layers, so that the deeper you dig, the more that is revealed, while each forkful carries an electric marriage of flavors and textures.
Estela presents over 133 recipes, including classics that will never leave the menu, like Lamb Ribs with Chermoula and Honey, Mussels Escabeche on Toast, and the hide-and- seek joy of Endive Salad with Walnuts and Ubriaco Rosso. Small plates meant for sharing with friends and family, like Cherry Tomatoes with Figs and Onion. Incredible pan-seared steaks. And basics for the pantry that will elevate whatever you feel like making.
Estela is the restaurant, but Estela is far more than a restaurant cookbook. It's an inviting and creative expression of Mattos's fresh and influential style. Named one of the Best Cookbooks of Fall 2018 by The New York Times Book Review, Epicurious, Grub Street, The Kitchn, and more.
Everyone wants a taste of Estela, from loyal local customers to out-of-town foodies, visiting chefs to visiting presidents. The food is bold, bright, layered, playful, and surprising. Innovative without being precious. Comfort food, really. Food that bursts to life in your mouth-food that hits you right there. Estela, the long-awaited cookbook, shows how to think like Ignacio Mattos, who as an immigrant sees ingredients with fresh eyes.
Here is how to look at something as ordinary as a button mushroom and make it extraordinary (shaved thin over ricotta dumplings), or as familiar as burrata and transform it (with a pool of juiced herby greens and charred bread). How to use vinegars, citruses, fish sauce, and pickling broth to give each bite a pop of flavor. How to compose a plate in layers, so that the deeper you dig, the more that is revealed, while each forkful carries an electric marriage of flavors and textures.
Estela presents over 133 recipes, including classics that will never leave the menu, like Lamb Ribs with Chermoula and Honey, Mussels Escabeche on Toast, and the hide-and- seek joy of Endive Salad with Walnuts and Ubriaco Rosso. Small plates meant for sharing with friends and family, like Cherry Tomatoes with Figs and Onion. Incredible pan-seared steaks. And basics for the pantry that will elevate whatever you feel like making.
Estela is the restaurant, but Estela is far more than a restaurant cookbook. It's an inviting and creative expression of Mattos's fresh and influential style. Named one of the Best Cookbooks of Fall 2018 by The New York Times Book Review, Epicurious, Grub Street, The Kitchn, and more.