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Comptoir Libanais Express

Preface Publishing

'Comptoir Express is about those times when I need to race around the kitchen and prepare great food in a hurry. Inspired by the best dishes and ingredients I've eaten in the Lebanon and at Comptoir Libanais, it's about simple ingredients and preparing in advance to take the hassle out of cooking delicious meals.'
Tony Kitous is a rising star in the culinary world. Screen-tested for a series on BBC and appearing in 'Food and Drink' he is tipped to be one of the new faces of 2014.
Pages on everyday key ingredients, like aubergines or yoghurt, with ideas that transform them from their shopping-bag state into easily prepared components of a fantastic meal.
Filled with simple ideas and dishes, you can combine as you like, making relaxed meals that are endlessly variable each time you cook them.
Rezension
"Tony Kitous has had the whole of London flocking to Comptoir for his Lebanese cuisine for over a decade and it can often be a struggle to get a table. But now fans of his food can enjoy it from the comfort of their own home as Comptoir has released its second cookbook, Comptoir Libanais Expres s...80 new simple but delicious express recipes, perfect for pulling together fast after work, or for a quick but impressive feast for guests." Daily Mail
Portrait

Tony Kitous' first foray into the restaurant business came at the early age of 22 when he opened his first restaurant, Baboon, in 1993. Born in Algeria he travelled widely throughout the Middle East and drew on his cultural heritage to create Levant in 2000, the restaurant which raised the profile of Middle Eastern restaurant culture in the London scene. Its sister restaurant, Levantine, opened in Paddington in 2004. At the end of 2005, Tony acquired Pasha and transformed it into the most opulent and seductive restaurant of its kind in the capital. He then launched Kenza, a visual feast of Middle Eastern craftsmanship and rich design, in the City of London in 2007. The first Comptoir Libanais opened at Westfield Shopping Centre in November 2008. Dan Lepard is a baker and photographer who has worked with the likes of Ottolenghi, Giorgio Locatelli and Fergus Henderson. He is the author of the bestselling Short and Sweet and has a popular baking column in the Saturday Guardian. He writes frequently for Sainsbury's Magazine and is also currently designing a range of baking products for Sainsbury's.

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Einband gebundene Ausgabe
Seitenzahl 288
Erscheinungsdatum 11.09.2014
Sprache Englisch
ISBN 978-1-84809-441-3
Reihe Preface Publishing
Verlag Random House UK
Maße (L/B/H) 254/195/30 mm
Gewicht 1289
Buch (gebundene Ausgabe, Englisch)
18,99
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