Ottolenghi: The Cookbook Hardcover – 1 May 2008
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"Ottolenghi’s ground-breaking classic cookbook, which captured the zeitgeist for using imaginative flavours and ingredients, is relaunched with a contemporary design." (Ebury Press Ebury Press)
"Britain's most eagerly awaited cookbook" (The Guardian)
"Yotam Ottolenghi and Sami Tamimi...are purveyors of some of the city's most beautiful food. In this sleek, good-looking volume they spill the beans on some of their best known dishes. It's very modern, very metropolitan... in the vein of the River Cafe and Moro books - and we suspect it will be just as popular with London farmer's market shoppers this summer" (Time Out)
"Set to be the al fresco bible for summer" (ES Magazine)
"There's something irresistibly beautiful about the food at Ottolenghi and the book to accompany the cafes is as seductive: vivid flavours, bright colours and smart, simple ideas for food that mixes middle eastern and Italianate tastes." (Nigella Lawson Delicious)
'My very favourite book this year'See all Product description
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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 them back on our coffee tables. They've forgotten that cookbooks are supposed to be instruction manuals, of use in the kitchen. Yet they continue to publish books in such large form that they cannot fit into any kitchen shelving. Well, many of us buy these books to cook from and while we appreciate the photos we would also appreciate publishers to give some thought to practicality. tifact.Otherwise we might as well just bring our laptops into our kitchen and look for recipes there. I'm tired of 'beautiful' books I have a hard time using.
We 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 meals
Covers all courses with creative combinations