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 from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.
This version of Ottolenghi invites you to:
- Shop for ingredients quickly and efficiently. Select the recipes you want to make and generate a combined shopping list, which you can e-mail to yourself or use directly within the book.
- Cook from step-by-step directions. When you’re ready to begin cooking, you can seamlessly switch to landscape mode, which will display the recipe steps in an easy-to-read format that you can see from across the kitchen counter.
- Neatly convert measurements between metric and U.S. units.
- View recipe stories in pop-up windows which you can close after you finish reading them.
- Connect to the authors’ Twitter feeds and tweet back from your own kitchen—without closing the ebook.
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.
Available for the first time in a U.S. edition, this book includes 140 recipes from Ottlenghi s four popular Mediterranean-inspired London restaurants. (The authors also co-wrote Jerusalem; Tamimi is a partner and head chef at Ottolenghi.) Both from Jerusalem, the authors share the philosophy that unfussiness and simplicity in food preparation are... the only way to maintain the freshness of a dish. Each individual ingredient has a clear voice. A detailed list of the book s core ingredients includes garlic, lemon, mint, tahini, orange blossom water, rose water, and feta cheese. An extensive chapter on vegetables, legumes and grains covers fresh fruit and vegetables (figs with young pecorino and honey), and has a section devoted to the mighty eggplant. Highlights include Ottolenghi s famous grilled broccoli with chile and garlic, along with couscous with oven-dried tomatoes, and dried apricots and butternut squash. Meat and fish are separated into sections: lamb, beef, and pork dishes with recipes like lamb chops with walnut, fig, and goat cheese salad;, beef and lamb meatballs baked in tahini; and roast pork belly with two relishes. Standout dishes like harissa-marinated chicken with red grapefruit salad and seared duck breasts with blood orange and star anise are found in the poultry section. And fish and shellfish are showcased in recipes for panfried sea bass on pita with labneh, tomato, and preserved lemon, and for buttered prawns with tomato, olives, and arak. Also appearing are Ottolenghi s beloved baked goods: breads, cakes, cookies, and tarts. This vibrant and bold collection lives up to the authors promise that cooking can be enjoyable, simple, and fulfilling, yet look and taste amazing.
Customer ReviewsSee All
Fantastic recipes RUINED by digital formatting
Recipes that made for a fantastic evening of cooking and eating!
I prepared three recipes: Seared duck breast with blood orange and star anise, Haricots verts and snow peas with hazelnut and orange, and Seafood, fennel, and lime salad. Each recipe guided me in simple instructions to a delightful final product. With the addition of some roasted orange root vegetables (as the duck recipe suggested: “This dish would go well with a rough mash of orange roots, such as sweet potato, pumpkin, or carrot”), we had a truly LOVELY FEAST.
SO WHY AM I GIVING IT ONE STAR? Whoever decided to make this one of those "Made for iBooks" interactive adventures doesn't understand what I want out of a cookbook AT ALL. The hyperlink-driven digital format is an obnoxious impediment to cooking. For example:
1. I can't highlight the text or add my own comments! The next time I try preparing that duck, I'd like it to be more rare, but I can't make a note in the text so I'll likely forget and then have over-cooked duck again. Or note that we found it too anise-heavy and I should decrease the star anise in the sauce. Nope! Can't highlight. Can't comment. I need to be able to markup my cookbooks!
2. The digital format is a nuisance for reading the recipe. I have a huge iPad, but I'm only given the steps in drips and dribbles rather than being able to view the entire thing at once. Ditto for an ingredient list that happens to be too long for the perforated/allotted ingredient box. I DON'T WANT to have to scroll the screen-boxes when my hands are covered in cooking oils and mess.
3. You can't print. I understand that not allowing printing is helpful for keeping the recipes from being distributed, or something, but printing out the recipe in its entirety would solve a lot of my instruction woes and keep my iPad away from hot oil.
4. The duck was brilliant with the root veggies, but that tip was hidden behind a stupid glyph rather than being presented on screen. That's just annoying.
I'M GLAD I ONLY PAID $3 FOR THIS COOKBOOK. I'LL NEVER USE THE DIGITAL VERSION AGAIN.