Yotam and Sami’s inventive yet simple dishes are inspired by their respective childhoods in West and East Jerusalem based on culinary traditions from North Africa, Lebanon, Italy and California.
“The stage is set for a new era of simple pleasure . . . The philosophy of serving food that is not industrialized is a joy to behold . . . [There is] beauty in the composition of salads and other dishes, integrity in the baking, seduction in the desserts, and the white noise of serene, convivial surroundings.” —Evening Standard”Gorgeous, healthy recipes . . . a wonderful book.” —Sunday Times”Ottolenghi is one of those places that has creatively redefined what we expect of eating out.” —Good Food Guide 2006″They have a perfectly judged sense of what people actually feel like eating.” —Financial Times”Britain’s most eagerly awaited cookbook.” —Guardian
About the Author
Yotam Ottolenghi has worked as a pastry chef at the Capital, Kensington Place, and Launceston Place. He’s also worked for Maison Blanc and then Baker and Spice before starting his own group of restaurants. Sami Tamimi has been a chef for more than two decades and teamed up with Yotam to open Ottolenghi in 2002.
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.
- Title: Ottolenghi: The Cookbook
- Autor: Yotam Ottolenghi
- Publisher (Publication Date): Ebury Press; First Edition edition (December 2, 2008)
- Language: English
- Download File Format: PDF, EPUB, MOBI, AZW3 (Kindle)