Ottolenghi: The Cookbook Hardcover – 22 Sep 2016
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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)
About the Author
Yotam Ottolenghi (Author)
Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI and ROVI restaurants. He writes a weekly column in The Guardian’s FEAST magazine and has published seven Sunday Times and New York Times bestselling cookbooks: PLENTY and PLENTY MORE (his collection of vegetarian recipes); OTTOLENGHI: THE COOKBOOK and JERUSALEM, co-authored with Sami Tamimi; NOPI: THE COOKBOOK with Ramael Scully; SWEET with Helen Goh; and OTTOLENGHI SIMPLE with Tara Wigley. Yotam has made two 'Mediterranean Feasts' series for More 4, a BBC4 documentary, 'Jerusalem on a Plate’ and his hugely popular 'Simple Pleasures' podcast. ottolenghi.co.uk. @ottolenghi
Sami Tamimi (Author)
Sami Tamimi was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990’s.
Sami moved to London in 1997 and worked at Baker and Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and two restaurants, NOPI and ROVI, all in central London.
In his position as the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus.
Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.
From the Publisher
Ottolenghi’s ground-breaking classic cookbook, which captured the zeitgeist for using imaginative flavours and ingredients, is relaunched with a contemporary design.
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.
Praise for Ottolenghi: The Cookbook
'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.’
‘[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
Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in the Guardian’s Weekend magazine and has published four bestselling cookbooks: PLENTY and PLENTY MORE (his collection of vegetarian recipes) and, co-authored with Sami Tamimi, OTTOLENGHI: THE COOKBOOK and JERUSALEM
Sami Tamimi's intimate engagement with food started at a tender age, whilst watching his mother prepare Palestinian delicacies at their home within the walls of Arab East Jerusalem. His first job was as a commis chef at the Mount Zion hotel in the city. He thereafter investigated some of his culinary passions, including the food of Yemen, Morocco, Egypt, Persia and even the Eastern European Jewish communities. In 1997 he moved from Tel Aviv to London to work at Baker and Spice, creating a unique traiteur section with the strong identifiable flavours of the Middle East. In 2002 he teamed up with Yotam to open Ottolenghi.
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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