Very Good Salads
Middle-Eastern Salads and Plates for Sharing
Seiten
2022
Smith Street Books (Verlag)
978-1-922417-86-2 (ISBN)
Smith Street Books (Verlag)
978-1-922417-86-2 (ISBN)
A seasonal cookbook filled with salad and dips to accompany one very good falafel recipe.
This book contains 52 very good salad recipes, brought to you by Shuki Rosenboim and Louisa Allan, owners of Very Good Falafel, a small falafel bar in Melbourne, Australia. With a focus on vegan salads, exceptional dips, soft pita and, of course, very good falafel, all made from local in-season ingredients – you’ll find all of these dishes, and more, in this very good book.
Very Good Salads shares Shuki and Louisa’s original, much-lauded falafel recipe for the first time, along with their popular salads that change with the seasons. Making the very best of fresh produce, recipes include Iraqi Jewish and Middle Eastern-focused salads that are as good on their own as they are stuffed into bread with a side of tahini.
Each salad makes use of the whole vegetable, with classic and less-expected pairings such as watermelon salad with za’atar, radish and fried pita; peaches, basil and hazelnut; and grilled leek with pomegranate, walnuts, spring onion, mint, dill and lemon zest; as well as larger offerings such as silverbeet rice cake and stuffed tomatoes with saffron rice and dried mint. In addition, the book shares recipes for traditional dips and the ultimate pita recipe that produces flawless bread to stuff or served alongside share plates.
This book contains 52 very good salad recipes, brought to you by Shuki Rosenboim and Louisa Allan, owners of Very Good Falafel, a small falafel bar in Melbourne, Australia. With a focus on vegan salads, exceptional dips, soft pita and, of course, very good falafel, all made from local in-season ingredients – you’ll find all of these dishes, and more, in this very good book.
Very Good Salads shares Shuki and Louisa’s original, much-lauded falafel recipe for the first time, along with their popular salads that change with the seasons. Making the very best of fresh produce, recipes include Iraqi Jewish and Middle Eastern-focused salads that are as good on their own as they are stuffed into bread with a side of tahini.
Each salad makes use of the whole vegetable, with classic and less-expected pairings such as watermelon salad with za’atar, radish and fried pita; peaches, basil and hazelnut; and grilled leek with pomegranate, walnuts, spring onion, mint, dill and lemon zest; as well as larger offerings such as silverbeet rice cake and stuffed tomatoes with saffron rice and dried mint. In addition, the book shares recipes for traditional dips and the ultimate pita recipe that produces flawless bread to stuff or served alongside share plates.
After years selling homemade dips, sauces and falafels at farmers’ markets around Victoria, Louisa Allan’s and Shuki Rosenboim’s food proved so popular that they set up permanent shop on Melbourne’s vibrant Sydney Road and have never looked back. With a shared love of Israel’s favorite street food, it made sense for Louisa and Shuki to share their passion through their small café, which has since become a Melbourne institution. Louisa’s dad grows chickpeas in the country, rounding out the farm to plate story. With a cult following and legendary falafel status, Louisa and Shuki are two of Melbourne’s most popular food creators.
| Erscheinungsdatum | 21.09.2022 |
|---|---|
| Zusatzinfo | 100 photographs in colour |
| Sprache | englisch |
| Maße | 190 x 240 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-922417-86-6 / 1922417866 |
| ISBN-13 | 978-1-922417-86-2 / 9781922417862 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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