Ottolenghi: The Cookbook (Spiral Bound)
Ottolenghi: The Cookbook (Spiral Bound)
Marc Notes: Originally published in slightly different form in hardcover in Great Britain by Ebury Press, an imprint of Ebury Publishing, a division of the Random House Group Limited, London,...
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Marc Notes: Fresh fruit and vegetables Mighty eggplant Greens More vegetables Roots Legumes and grains Soups Meat and fish Lamb, beef, and pork Poultry Fish and shellfish Baking and patisserie Bread and savory pastries Large cakes Small cakes, muffins, and cupcakes Bars, cookies, and truffles Macarons and meringues Tarts Larder Index The Ottolenghi people Thank-yous Review Quotes: "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 Biographical Note: Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. Sami Tamimi is a partner and head chef at Ottolenghi and co-author of Jerusalem: A Cookbook. Publisher Marketing: Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Yotam Ottolenghi's four eponymous restaurants--each a patisserie, deli, restaurant, and bakery rolled into one--are among London's most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. The recipes reflect the authors' upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi's famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking. Review Citations:
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Author: Ottolenghi, Yotam
Publisher: Ten Speed Press
Binding: Hardcover
Pub Date: September 03, 2013
BISAC: Cooking|Regional & Cultural|Middle Eastern|Cooking|Specific Ingredients|Natural Foods
Subjects: Cooking, Middle Eastern|Ottolenghi, Yotam|Tamimi, Sami|Ottolenghi (Restaurant)|Restaurants|England|Cooking, Mediterranean|London
ISBN: 9781607744184
ASIN: 1637997027ISBN
SKU: SP-9781607744184
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