Ottolenghi: The Cookbook

July 28, 2019 - Comment

‘Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David’s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.’ Nigella LawsonInspired by their childhoods in West and East Jerusalem,

‘Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David’s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.’ Nigella LawsonInspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi’s and Sami Tamimi’s original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami’s inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California., First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi’s famously delectable cakes and breads. A new introduction sheds fresh light on a book that has become a national favourite. Ottolenghi is an award-winning chef, being awarded with the James Beard Award ‘Cooking from a Professional Point of View’ for Nopi in 2016, and ‘International Cookbook’ for Jerusalem in 2013., In 2013 he also won four other awards for Jerusalem. Praise for Ottolenghi: `[A] book that has barely left my kitchen…the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of’ Nigel Slater, The Observer Magazine `Possibly the best cookery book I have ever owned. The recipes…are well-tested and produce results that will astound your tastebuds., Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you’ll know just what I mean.’ Caroline Jowett, Daily Express `A wonderful book for vegetarians and cake lovers alike’ Bee Wilson, Sunday Times

Comments

Anonymous says:

too much baking and pastry not what I expected . I had hoped for it to be crammed with middle eastern recipes and food like in the Deli – but almost 50% of the book was baking and pastires. Not for me . I shall give it away

Anonymous says:

An excellent, imaginative cookbook An excellent, imaginative cookbook, especially for cooking with vegetables. My main criticism is that many of the recipes require a long list of ingredients that the home cook won’t necessarily have on hand and can’t easily procure on a weekday at home. Home cooking should not be that much of a production.But I’m mainly taking off a star because of the hard-copy book itself. Evidently, cookbook publishers have decided that we now only buy their products to admire photos,and then put…

Anonymous says:

Excellent recipes, great explanations Excellent recipes, great explanations, delicious dishesWe tried sweet potato dauphinois, glazed roasted carrots and peas, and brownie for our first feast. All were really excellent. Requires some preparation, not 15 minute mealsCovers all courses with creative combinations

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