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What version or edition is this?
This is the Reprint edition with a publication date of 3/23/2011.
What is included with this book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
- The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.
This book contains more than 120 recipes for familiar yet innovative vegetarian dishes from the author's weekly column in the Guardian, which are in part drawn from his mini restaurant empire, in part from family recipes. Freshness, seasonality and from-scratch are major elements. The range of recipes celebrate the ethnic diversity of the author's Italian / German / Israeli background, and the diverse food cultures of multiculti London. The book is visually rich, with a photo for every recipe. Chapters are organized by main ingredient: root vegetables, onions, mushrooms, squashes, peppers, broccoli family, eggplant, tomatoes, salads, green beans, pulses, cereals, pastas, and fruit. There's a nice focus on whole grains, as well as technique. The Ottolenghi restaurants are known for their way with grains and gorgeous salads.