Ottolenghi: The Cookbook

Product Information

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 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.

Separate the broccoli into florets and blanch in boiling water for 2 minutes and not longer! Immediately refresh under cold running water to stop further cooking, then drain and leave to dry completely.The experts at America's Test Kitchen and National Geographic bring Italy's magnificent cuisine, culture, and landscapes—and 100 authentic regional recipes—right to your kitchen. Less regionally focused and tradition-based than Jerusalem, but almost as good. Delicately aromatic, satisfying, beautiful food. Good and good for you. If, in some sense, Jerusalem was hindered by its focus (it most assuredly wasn't, by the way), this book would be the best kind of response.

Pre-review: It just arrived and I've already tagged three dozen things I want to make immediately (I tried to limit myself in the dessert section as EVERYTHING looks amazing). Danielle's sweet potato gratin - Despite the instructions not to use a pale sweet potato, I did (because I didn't read ahead before I went shopping!) and used the pale ones anyway. It was fantastic! I made it a second time with a mixture of red and pale sweet potatoes and loved it as well. A super easy dish, that looks beautiful at the table. Yotam Ottolenghi has long been known as the chef who can make vegetables sing. Flavor takes that melody he started in Plenty, the harmony he added in Plenty More, and added orchestration to his dishes in Flavor. Spicy, sweet, and punchy, baked fresh and served warm, this is the sort of starter that can precede almost anything. The generous sour cream base and the lightness of the puff pastry carry the sweet potato easily without the risk of a carb overdose. Serve with a plain green salad.Recipes we love: Figs with Young Pecorino and Honey, Marinated Aubergine with Tahini and Oregano, Tamara's Stuffed Vine Leaves, Orangic Salmon and Asparagus Bruchetta, Lamb Cutlets with Walnut, Fig and Goat's Cheese Salad. Apple and olive oil cake with maple icing - This wasn't well received the night I made it (I wasn't overly excited about it either). The next day, after school, I encouraged my kids just to have another slice. My daughter happily ate it. When I tossed the rest that evening, she was furious. "I LOVED that cake!" Huh. Roasted butternut squash with burnt eggplant and pomegranate molasses - I adored the squash (especially with all the toasted seeds and nuts), but the eggplant spread was not to my (or anyone else's) liking. I have been searching for great ways to eat garlic that don't involve cream and cheddar cheese--healthy ways to eat this vegetable that is widely available year round. I have had a very good summer of eating what is available in the Farmer's Market, keeping to a more vegetarian, sometimes even vegan meal plan, and the key to long term success, for me, is to have a lot of choices about how to cook the raw ingredients, especially once winter comes and the options do not include flavorful tomatoes and corn on the cob any more. 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.

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.

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. So, I always thought rating cookbooks was strange. But I have actually read this, and cooked some of the recipes and planning to do more. I am hooked.