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كتاب طبخ الفرن الهولندي

كتاب طبخ الفرن الهولندي - Main image
$9.99 In stock

Category: Cookbook

تم إعداد وتجميع الوصفات في كتاب الطبخ هذا بواسطة الشيف الشهير عالميًا جيفري زاكاريان، حيث ترتقي بطبقك الهولندي إلى آفاق جديدة ولذيذة تستفيد من القاعدة والغطاء لتحضير جميع أنواع الأطباق.

Customer Reviews (4.9 / 5 · 15 reviews)

Sebastian B. ★★★★★

The recipes actually taught me new techniques for using both the base and lid together, which I hadn't thought of before. My first batch of braised short ribs came out incredibly tender with way less effort than my usual method.

Jason ★★★★★

I was skeptical about using the lid for baking, but the recipe for crusty bread turned out perfect with a crispy bottom. Zakarian’s approach really maximizes every part of the pot.

Ella ★★★★★

I'm already using the lid to steam bread and the base for a one-pot beef stew—the dual-purpose tips are genius. The lamb shank recipe turned out incredibly tender after just a few hours in my pot.

Daniel ★★★★★

I love how Zakarian explains the science behind using the lid for steam baking. Already made the no-knead bread twice and the crust was incredible.

Victoria M. ★★★★★

The recipes are cleverly designed to use both the base and lid for cooking, which I found surprisingly useful for braising. The instructions for searing meat before simmering are clear and produce deep, rich flavor.

Natalie ★★★★★

Finally, a cookbook that actually explains how to use the lid as a cooking surface, not just a cover. The way Geoffrey Zakarian breaks down heat control for both the base and lid is genius.

Victoria P. ★★★★★

I love how the recipes are split by technique, making it easy to build a whole meal around one pot. The mushroom and barley stew came out perfectly tender, and the instructions for using the lid as a griddle are brilliant.

George M. ★★★★★

The section on using the lid to steam bread is genius, and the instructions for layering flavors in the stew recipes are incredibly clear. I've already tried two dishes and both came out perfectly.

Kevin ★★★★★

Finally got this cookbook and the recipes using the lid as a cooking surface are genius—my stews have never had that much depth before. The instructions are clear enough for weeknight dinners, and I've already made three different braises that turned out fantastic.

Claire ★★★★★

I've been using my Dutch oven for years, but this cookbook showed me tricks I never thought of—like using the lid to trap steam for crusty breads. The instructions are clear and the results are impressive.