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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’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.
- Sales Rank: #7889 in Books
- Brand: Random House
- Published on: 2013-09-03
- Released on: 2013-09-03
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 1.10" w x 8.00" l, 2.80 pounds
- Binding: Hardcover
- 304 pages
Amazon.com Review
Featured Recipes from Ottolenghi Download the recipe for Figs with Young Pecorino and Honey Download the recipe for Pistachio and Rose Water Meringues
�
Review
“This is simply wonderful cooking...modern, smart, and thoughtful. I love it.”
—Nigel Slater, author of Tender and Ripe
�
“Ottolenghi and Tamimi have a genius for adding intrigue to every dish, for making spices and herbs surprising, and for combining flavors that draw us in and warm our hearts. Each recipe in this book has the mark of originality and the power to inspire.”
—Dorie Greenspan, author of Around My French Table
About the Author
Yotam Ottolenghi arrived in the UK from his native Israel in 1997 and set out on a new career in food, after having completed an MA in Comparative Literature whilst working as a journalist in Tel Aviv.
In London he attended The Cordon Bleu after which he worked as a pastry chef in various establishments. In 2002, Yotam and his partners set up Ottolenghi, a unique food shop offering a wide range of freshly made savory dishes, baked products and patisserie items. There are now four Ottolenghi's, as well as NOPI, a brasserie style restaurant in Soho, London.
Since 2006 Ottolenghi has written a column in The Guardian's Weekend Saturday magazine. He is the author of the New York Times bestselling books Plenty, Jerusalem, and Ottolenghi.
SAMI TAMIMI is a partner and head chef at Ottolenghi. Their 2012 Cookbook, Jerusalem, was a New York Times�bestseller and was awarded Cookbook of the Year by the International Association of Culinary Professionals.
Most helpful customer reviews
100 of 103 people found the following review helpful.
Ottolenghi scores big with "Ottolenghi"
By Blue in Washington
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.
96 of 109 people found the following review helpful.
Amazing
By Laurie A. Treacher
I have so many cookbooks some might see it as ridiculous I buy yet another...but this one is really quite special. This book is very inspiring. Nice pictures, they really bring the dishes to life. However, it's the inventive, thoughtful combination of ingredients that just blow me away. Seriously, I just look at the picture of the green bean and pea dish and 20 other variations pop in my head. I am not a recipe follower too often, mostly I just read and then start chopping whatever is in the kitchen. I heartily recommend it even though I have barely read through 15 pages. The authors are VERY specific in their cooking directions in a really good way. They also like their veggies a bit on the crunchy side for our family's taste, but that is simple to change. I wish it was in paperback so it was easier to read in bed.
124 of 144 people found the following review helpful.
Great recipes, could have been more user friendly.
By pripen
I am a fan of Ottolenghi recipes. I follow their Guardian column 'The New Vegetarian'. I find their recipes fresh, modern, bright and fun. So far I have tried couple of eggplant recipes, pistachio cookies and baked okra. All came out great. Their recipes in Guardian-online are fun as well.
Having said that, I wish they had serving suggestions in this book for recipes. It would also help to have some sample menus, specially for someone new to Mediterranean cooking.
I live in US and as such the book is cumbersome to use because of metric system used throughout. I don't mind that much, but it would have been nice to include a conversion table somewhere. Hopefully, there will be a US edition soon, but I could not wait for it to come out.
The book is beautifully laid out and the pictures are very tempting.
Overall, I like the book a lot.
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