Alimentari: Salads + Other Classics from a Little Deli that Grew by Linda Jones and Paul Jones
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Crème caramel (page 175)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Manera's apple cake (page 176)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Garlic paste (page 180)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Aioli (page 180)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Labne (page 181)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Harissa paste (page 181)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Baharat (page 182)
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Dukkah (page 182)
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Pesto (page 183)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Tomato chutney (page 183)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Hollandaise sauce (page 184)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Béchamel sauce (page 184)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Tomato sugo (page 185)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Puttanesca sauce (page 185)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Lebanese pie dough (page 188)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Pizza dough (page 189)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Fresh pasta dough (page 190)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Potato gnocchi (page 190)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Spinach and ricotta gnocchi (page 191)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Pumpkin and ricotta gnocchi (page 192)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Corn polenta (page 193)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Slow-cooked winter greens (page 194)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Preserved lemons (page 195)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Pickled turnips (page 195)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Chicken stock (page 196)
from Alimentari: Salads + Other Classics from a Little Deli that Grew Alimentari by Linda Jones and Paul Jones
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Notes about this book
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- ISBN 10 1743791291
- ISBN 13 9781743791295
- Published Aug 06 2016
- Format Hardcover
- Page Count 208
- Language English
- Countries Australia
- Publisher Hardie Grant
Publishers Text
Cafe and deli favorites for sharing and entertaining with friends and family'Alimentari' literally means 'good food and camaraderie' – and that is just what this celebrated Melbourne-based cafe/deli stands by. They present delicious, attainable Italian, modern European, and Middle Eastern food (with some cheffy touches) alongside a compelling story of success of the little deli that became a beloved cornerstone of the thriving and unparalleled cafe culture that Melbourne fosters. From Spanish tortilla, confit potato and caramelized onion to semolina porridge with rhubarb compote; kibbeh wraps to risoni pasta; suckling pig and fennel lasagna to Portuguese fish stew; fig and mascarpone tartin to baklava, there is something to entice and excite any palate.
Accompanied by beautiful food and location photography from the deli and the café, this book will resonate with food lovers around the world as the story of a company that flourished because it spurned food fads and stuck to what it does so well: wholesome ingredients, accessible techniques, and traditional flavors.
