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Ottolenghi: The Cookbook, by Yotam Ottolenghi Sami Tamimi
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Amazon.com Review
Featured Recipes from Ottolenghi Download the recipe for Figs with Young Pecorino and Honey Download the recipe for Pistachio and Rose Water Meringues
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Review
“This is simply wonderful cooking...modern, smart, and thoughtful. I love it.” —Nigel Slater, author of Tender and Ripe “Ottolenghi and Tamimi have a genius for adding intrigue to every dish, for making spices and herbs surprising, and for combining flavors that draw us in and warm our hearts. Each recipe in this book has the mark of originality and the power to inspire.” —Dorie Greenspan, author of Around My French Table
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Product details
Hardcover: 304 pages
Publisher: Ten Speed Press; 1st Edition edition (September 3, 2013)
Language: English
ISBN-10: 160774418X
ISBN-13: 978-1607744184
Product Dimensions:
7.9 x 1 x 10.9 inches
Shipping Weight: 5.4 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
293 customer reviews
Amazon Best Sellers Rank:
#19,349 in Books (See Top 100 in Books)
My admiration for this author/chef knows no limits. Really. I've been cooking out of Ottolenghi's "Plenty" cookbook for the past year or so at least twice a week and it's changed the family's eating habits and appreciation of good taste astronomically. So when this newly published cookbook (from the restaurant menu) was published in the U.S., I was interested. At the same time, I wondered how the newbie could improve and/or expand on the author's two previous (and terrific) books. I shouldn't have been the least bit skeptical. "Ottolenghi" is even better than its predecessors and chock-a-block full of great new food.I come to this opinion from the perspective of someone who cooks almost exclusively vegetarian dishes. "Ottolenghi" is about two-thirds non-meat in content. Lots of terrific new vegetable entrees and sides, with the usual emphasis on freshness, herbs, nuts and Middle East/Mediterranean spices. What's really new in the author's approach in this cookbook is a generous section on desserts (most of them adaptations of classics) and many recipes for sauces that can be used with a lot of different entrees or as dips, spreads, etc.I'm just getting started in using this new book--and in fact started with dessert! How does chocolate chestnut bar sound? A kind of exotic brownie, but richer and creamier than the traditional approach. Killer taste. The same chapter includes a fine recipe for a more traditional brownie, but clearly better, judging from the ingredients.I'm a total fan of this guy and his books and have been giving them as gifts for the past year. I even gave one to a Moroccan friend who is a wonderful cook, but who became an instant admirer and regular user of Ottolengthi's "Plenty". So get the new one or at least one of the earlier books--it/they will change your life.
All the recipes I have tried from this cookbook are simply DELICIOUS! They are also easy to make, the ingredients are relatively easy to find (you do need to go to an Arab store for Sumac and Zaatar for example...but as I see it, that's part of the adventure!). The results are wonderful: the food looks and tastes deliciously...the flavors are simple and yet blend wonderfully to create something "wow"!!! I shared the Cauliflower fritters with friends and they were quite impressed at the work of my hands!! ;) (and I'm just a beginner cooking "aficionada" -I let them believe I know how to cook of course - but I love eating well and prefer cooking than eating out...I want to know what's in my food!!). I was selecting the recipes for this week (after finishing my yummy red bell pepper soup and I said to myself that I needed to share my review with others because this cookbook has given me several happy moments!). Buen Provecho!!! :-)
I am obsessed with this cookbook. I love it so much that I bought two more copies for my best friends for Christmas. The recipes are healthy, fresh, unique and incredibly delicious. They aren't too hard to make if you're a moderately experienced cook. If you love interesting food and hate getting stuck in a flavor rut, this book with break your mold in an awesome way. The beet salad is to die for!
Yotam Ottolenghi puts together phenomenal cookbooks; his recipes are simple but elegant, using fresh vegetables (and in some cases meat) in new ways that adds a new spark to the ho hum vegetarian cookbooks that are out there.He has won awards for his first cookbook "Jerusalem" and all three of his later books are equally as good and innovative in their recipes and simplicity.Plus the book has a coating so it wipes clean after use - how awesome is that!!
Favorite. cookbook. ever. Every recipe comes out exactly as expected, which is delicious, and healthy to boot. It's so tempting to say I threw the recipe together myself when guests rave, but they wouldn't believe me. And I could never miss an opportunity to turn someone onto the genius that is Ottolenghi. Flavors are mediterranean. Common ingredients are pine nuts, cilantro, flat-leaf parsley, lemon, cinnamon, many other curious but savory combinations.
Every recipe is a huge hit! Sometimes the ingredients or ingredient combination sounds odd but trust the recipes because they always come out great. My daughter is only five and loves picking new recipes for me to try. I also get pushed out of my 'comfort zone' but using ingredients I have never used or even heard of before. Also, it gives descriptions on the not so common ingredients and other things that are very useful! Great for a cook or baker at any level. I never feel confused or in over my head because there are pages of tips and help as well as very easy to follow recipes. The only thing is make sure you have a measurement conversion table or app because it used all types :)
The recipes didn't seem as appealing to me but having started collecting all the Yotam books This was a nice add to my collection. But stick with the Plenty books for some easier to follow recipes.
He is a brilliant chef and this book provides a wonderful collection of fantastic recipes. I have prepared many of his recipes from a number of his cookbooks. I have his favorite ingredients in my cupboard. The recipes are for the most part easy to prepare and when challenging they are worth the extra effort. I recommend any of his books.
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