NEW YORK TIMES BESTSELLER • From the bestselling author and his superteam of chefs, this is Ottolenghi unplugged: 85+ irresistible recipes for flexible, everyday home cooking that unlock the secrets of your pantry, fridge, and freezer
ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe, Minneapolis Star Tribune, Epicurious, Serious Eats
Led by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss in a convenient, flexibound package. With fit-for-real-life chapters like “The Freezer Is Your Friend,” “That One Shelf in the Back of Your Pantry,” and “Who Does the Dishes?” (a.k.a. One-Pot Meals), Shelf Love teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics.
All the signature Ottolenghi touches fans love are here—big flavors, veggie-forward appeal, diverse influences—but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what you've got to hand—that last can of chickpeas or bag of frozen peas—without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za'atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken.
With accessible recipe features like MIYO (Make It Your Own) that encourage ingredient swaps and a whimsical, lighthearted spirit, the fresh voices of the Ottolenghi Test Kitchen will deliver kitchen confidence and joyful inspiration to new and old fans alike.
APPLE BOOKS REVIEW
London chef Yotam Ottolenghi is an international superstar who’s brought veggie-forward Middle Eastern and Mediterranean flavors to tables around the world with best-selling cookbooks like Plenty. In Shelf Love, the first book from his collaborative test kitchen, Ottolenghi focuses on quick, simple dishes that use ingredients you might already have in your pantry. Even better, nearly every recipe comes with suggestions for substitutions (if you don’t have cannellini beans, chickpeas will work!) or ways to veganize the dishes. While dishes like sweet spiced mushroom and rice pilaf are as deliciously sophisticated as it gets, all of these recipes are so clear and concise that even the most nervous newbie will feel confident. (You guys, it turns out making your own pita is so easy!) Before you know it, you’ll be wanting to cook every recipe here.
In this superb collection, the folks at the Ottolenghi Test Kitchen (OTK) offer an innovative array of adaptable recipes "that say without saying, I'll show you the rules, but here's how to break them.' " When the Covid-19 pandemic struck, the OTK team was forced to get creative with the ingredients they had on hand. Guided by the ethos that "everything works unless proven otherwise," this "handbook" teaches home cooks how to make use of the ingredients they've got lying around, from capitalizing on the overlooked produce in their veg box (where "a few flimsy-looking eggplants" can yield delicious "burnt eggplant") to utilizing freezer staples such as frozen fruits and seafood. The result leaves much to savor, thanks to notable dishes including chaat masala chickpea and polenta fries which maximizes on the chickpea's versatility, even using the water it's soaked in to make a vegan mayo and yellow split pea puree with buttered onions and caper sauce. Common fridge finds beget kale pesto strata with gruyere and mustard, and "magical chicken" and parmesan soup, while appetizing freezer creations include curried cauliflower cheese filo pie and buckwheat-battered fish with toum and pickled chiles. Chock-full of tasty ideas, this lets readers reap the rewards of being resourceful.