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9781607744184

Ottolenghi

by ;
  • ISBN13:

    9781607744184

  • ISBN10:

    160774418X

  • Format: Hardcover
  • Copyright: 2013-09-03
  • Publisher: Ten Speed Pr
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Supplemental Materials

What is included with this book?

Summary

Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottoloenghi and Sami Tamimi of Plentyand Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Yotam Ottolenghi's four restaurantseach a patisserie, deli, restaurant, and bakery rolled into one are among London's most popular culinary destinations. Now readers who can't travel to one of the pristine food shops can re-create its famous dishes at home with recipes like Harissa-Marinated Chicken with Red Grapefruit Salad, and Cauliflower and Cumin Fritters with Lime Yogurt. The recipes reflect the authors' upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce, a full chapter devoted to the "mighty eggplant," and numerous fish and meat dishes, as well as Ottolenghi's famed cakes and breads, Ottolenghiinvites readers into a world of inventive flavors and fresh, vibrant cooking.

Author Biography

Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.

Sami Tamimi is a partner and head chef at Ottolenghi and co-author of Jerusalem: A Cookbook.

Table of Contents

Introduction
 
Vegetables, legumes, and grains
Fresh fruit and vegetables
Mighty eggplant
Greens
More vegetables
Roots
Legumes and grains
Soups
 
Meat and fish
Lamb, beef, and pork
Poultry
Fish and shellfish
 
Baking and patisserie
Bread and savory pastries
Large cakes
Small cakes, muffins, and cupcakes
Bars, cookies, and truffles
Macarons and meringues
Tarts
 
Larder
 
Index
The Ottolenghi people
Thank-yous

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