1.15Kg of CO2
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1 book donated to global literacy projects
Comptoir Libanais Express
Comptoir Libanais Express
hardback
Published:
25 September, 2014
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Description
'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.
More Details
| Type | Book |
|---|---|
| ISBN13 | 9781848094413 |
| ISBN10 | 1848094418 |
| Number Of Pages | 288 |
| Item Weight | 1289 g |
| Product Dimensions | 197 x 254 x 29 mm |
| Publisher / Reseller | Cornerstone |
| Format | hardback |
Media Reviews
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 Express...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 *
A collection of quick-and-easy North African-inspired recipes are complimented by bright and contemporary photographs to produce an exciting, colourful cookbook. A real find for any foodie looking to broaden their cultural appreciation, Tony's second book balances familiar recipes such as lamb and lentil stew with some more exotic dishes, including chocolate chickpea pudding and fish kibbeh. There are also useful key ingredient pages, which explain some of the more unusual herbs and spices that can sometimes be a little daunting on a list of ingredients. It's not just main meals either, there's a good selections of wraps, cocktails and desserts to try your hand at, too. * Crumbs Magazine *
Author's Bio
Dan Lepard (Author)
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.
Tony Kitous (Author)
Tony Kitous is the man credited with putting the glamour into Middle Eastern cuisine and providing the people of Greater London the opportunity to experience real, wholesome and healthy Lebanese food. Tony's first foray in restaurants came when he was just 22 and he is the founder and spearhead of the Comptoir Libanais brand. Tony's mission is to make Lebanese food as popular as Italian food is today.