Green Fire Av Donna Gelb, Francis Mallmann, Peter Kaminsky
<B>A groundbreaking new approach to grilling vegetables and fruit from the author of <I>Seven Fires</I> and <I>Mallmann on Fire</I></B><BR/><BR/><I>Green Fire</I> is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals—a technique called rescoldo—then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans—this is the vegetable kingdom, on fire.<BR/><BR/> The celebrated Patagonian chef, known for his
Pris: kr 429.00 fra Norli
