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Bringing together the best of his previously uncollected nonfiction--and including new
Recipes include lobsters a la Connecticut D
it creates empathy within us
In Ottolenghi Simple
reclaiming food from its commodity status in the global context of financial turmoil
Soufflé Mignon (Ernst Knam) pescatarian Bringing together the best ofNOTE: This book is in Italian. With the publication of Souffl in 1998, Ernst Knam proved to be the master of preparation, changing our idea of the dish's appearance and also of its feasibility. Eleven years later he revisits the much loved theme, but with other objectives. This time Knam offers single serving souffls, sure to be successful in the home oven and easy to multiply according to the number of guests. Hot and cold, sweet and savory, with
