Ottolenghi: The Cookbook
by Yotam Ottolenghi, Sami Tamimi
Editor: Ebury Publishing
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Ottolenghi changed our way of cooking in this country just as surely and lastingly as A book, of Elizabeth David Mediterranean food had in 1950.It has brought in our flavours kitchen, a lively simplicity, a fiery but never tricksy inventiveness and, above all, light.Nigella Lawson inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi and Sami Tamimi’s original book Ottolenghi: showcases The Cookbook of soft, honest cooking,”BOLD” and has become a culinary classic.Simple but inventive dishes, Yotam and Sami are based on many culinary traditions, ranging from North Africa to Lebanon, Italy and California.First published in 2008, this updated new edition revisits the 140 original recipes covering everything from the main meat and fish dishes through healthy and fast salads and dinners, plus Ottolenghi’s famous famous delicious cakes and breads.A fresh new introduction sheds light on a book that has become a national favouriteOttolenghi is an award-winning chef, receiving the James Beard Award “Cooking from a Professional Perspective” for Nopi in 2016 and “International Cookbook” Jerusalem in 2013.In 2013, he also won four other Jerusalem awardsPraise for Ottolenghi:”[A] book that barely left my kitchenthe fact that Yotam Ottolenghi and Sami Tamimi have been generous in putting their recipes in a book is something I had long dreamt of “Nigel Slater, The Observer Magazine, The Observer Magazine, The best cookbook I ever owned”.Recipesare proven and produce results that will surprise your taste budsTry the ricotta eggplant ricotta gnocchi wrapped in sage butter, chicken with rice salad-three or their famous meringues and you’ll know everything I mean.Caroline Jowett, Daily Express “A wonderful book for vegetarians and cake lovers.”
Yotam Ottolenghi, Sami Tamimi – Ottolenghi: The Cookbook – Free
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