Ottolenghi The Cookbook

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  • Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Written by Ottolenghi and his head chef Sami Tamimi, this engaging cookbook showcases their signature philosophy: "Unfussiness and simplicity in food preparation are...the only way to maintain the freshness of a dish. Each individual has a clear voice." The book, available for the first time in an American edition, showcases 140 of the restaurants’ most popular recipes—each true to the simple, vibrant flavors of its ingredients. Reflecting the authors’ upbringings in Jerusalem, the vibrant Mediterranean-inspired recipes incorporate culinary traditions from California, Italy and North Africa. Recipe highlights include roasted butternut squash with burnt eggplant and pomegranate molasses; eggplant-wrapped ricotta gnocchi with sage butter; lamb chops with walnut, fig, and goat cheese salad; buttered prawns with tomato, olives, and arak—along with many of the restaurants’ famous breads, cakes and tarts. Updated with U.S. measurements throughout, the beautifully photographed book also includes a detailed “larder” guide to ingredients.

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