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Ottolenghi: The Cookbook

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Yotam Ottolenghi and Sami Tamimi, thebrains and stomachs behindOttolenghi, one of the most iconic and dynamic restaurants in the country. The Spicy Mushroom Lasagne, Dirty Rice, Radish and Cucumber Salad with Chipotle Peanuts, or Tangerine and Ancho Chile Flan can demonstrate this with ease. The gorgeous photos used liberally throughout the entire book will entice and encourage all readers to try new recipes for their meat-free nights or side dishes.

Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook. For those of us who eat meat, there are hundreds, maybe even thousands, of cookbooks out there just for chicken. But there is nothing wrong with getting the cookbook to read and aspire to, trying one of the simpler recipes to add a dramatic flair to a holiday dinner or dinner party, and then working up to the more complicated recipes. I've been wanting to flip through an Ottolenghi cookbook for a while, so when I saw this on a friend's shelf, I asked to borrow it!The final third centers on the ingredients themselves: mushrooms, aliums, nuts and seeds, and sugar - fruit and alcohol. Their 2012 Cookbook, Jerusalem, was a New York Times bestseller and was awarded Cookbook of the Year by the International Association of Culinary Professionals. This painstakingly designed, lavishly photographed recipe book offers the timeless qualities of a cookery classic.

Thank you Clarkson Potter for sending me a free copy to cook from and in exchange for a free and unbiased review. There are a few we won't be eating - squid just isn't my thing - and a couple are either too time-consuming, or are too exotic for my "house cat" palette (there really are not many of these, though). These recipes draw mostly from all over the Mediterranean, with some Asian tossed in (and maybe others too, I think it's mentioned in the intro), and even one or two Mexican-based recipes.And the Black Beans with Coconut, Chile, and Lime are also infused with garlic to add an extra burst of savory satisfaction. It is generally meat-free and vegetable based, and it features more adventurous ingredients like rose harissa, black garlic, and a wide array of chiles. Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. I've lost count of the number of times I've made the apple spice cake with maple frosting, and yet dinner guests have alway been soooo happy to eat it again. The Romano Pepper Schnitzels, for example, boast a near-classic Marie Rose sauce, a British staple of mayo, tomatoes, Worcestershire sauce and a bit of lemon that often accompanies a shrimp cocktail.

This is a very informative cookbook that in many ways resembles a textbook in that there is so much text. I'm so giddy and I'm already planning my next dinner party and I don't even know where to start because it all looks so amazing! All in all the recipes offered did not disappoint--the ultimate purpose of a cookbook, I suppose--but I admit I have come to expect cookbook to be satisfying in an entertainemt sense, as well as informative.Vegetable-centric, unique combinations and flavor driven recipes, that are totally doable plus the gorgeous photography make this the perfect cookbook to me. I can’t wrestle Ottolenghi dishes away from the memories I have of feeling bleary-eyed and stuffed full, wedged around a crowded London dining table long past my bedtime, still vying for the last bit of Taleggio-crusted mushroom.

I like to think I'm a fair hand in the kitchen, but Ottolenghi introduced me to flavors and methods I'd never even heard of, much less attempted. In fact, some are utterly repulsive: "The Ultimate Traybake Ragu" looks like a plate of pasta with fried mince and nothing else. Für weniger bekannte Zutaten haben die Autoren meist auch eine gute Alternative parat, aber es lohnt sich, danach zu suchen. His cookbooks are a love letter to the taste and texture of vegetables, and his latest, Flavor, is his strongest missive to date.If you’re a somewhat experienced and adventurous cook and a fan of big flavors (like me), this book will be great for you. We honour Aboriginal and Torres Strait Islander peoples' continuous connection to Country, waters, skies and communities.

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