Ottolenghi: The Cookbook
เบ.เบ. 2012 ยท Random House
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'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth Davidโs A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.โ Nigella Lawson
Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghiโs and Sami Tamimiโs original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic.
Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads.
A new introduction sheds fresh light on a book that has become a national favourite.
Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem.
Praise for Ottolenghi:
โ[A] book that has barely left my kitchen...the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed ofโ Nigel Slater, The Observer Magazine
โPossibly the best cookery book I have ever owned. The recipes...are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.โ Caroline Jowett, Daily Express
โA wonderful book for vegetarians and cake lovers alikeโ Bee Wilson, Sunday Times
Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghiโs and Sami Tamimiโs original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic.
Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads.
A new introduction sheds fresh light on a book that has become a national favourite.
Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem.
Praise for Ottolenghi:
โ[A] book that has barely left my kitchen...the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed ofโ Nigel Slater, The Observer Magazine
โPossibly the best cookery book I have ever owned. The recipes...are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.โ Caroline Jowett, Daily Express
โA wonderful book for vegetarians and cake lovers alikeโ Bee Wilson, Sunday Times
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Yotam Ottolenghi (Author)
Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in The Guardianโs FEAST magazine and has published seven bestselling cookbooks: PLENTY and PLENTY MORE (his collection of vegetarian recipes); OTTOLENGHI: THE COOKBOOK and JERUSALEM, co-authored with Sami Tamimi; NOPI: THE COOKBOOK with Ramael Scully; and SWEET with Helen Goh. Yotam has made two 'Mediterranean Feasts' series for More 4, along with a BBC4 documentary, 'Jerusalem on a Plate'. www.ottolenghi.co.uk
Sami Tamimi (Author)
Sami Tamimi's intimate engagement with food started at a tender age, whilst watching his mother prepare Palestinian delicacies at their home within the walls of Arab East Jerusalem. His first job was as a commis chef at the Mount Zion hotel in the city. He thereafter investigated some of his culinary passions, including the food of Yemen, Morocco, Egypt, Persia and even the Eastern European Jewish communities. In 1997 he moved from Tel Aviv to London to work at Baker and Spice, creating a unique traiteur section with the strong identifiable flavours of the Middle East. In 2002 he teamed up with Yotam to open Ottolenghi.
Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in The Guardianโs FEAST magazine and has published seven bestselling cookbooks: PLENTY and PLENTY MORE (his collection of vegetarian recipes); OTTOLENGHI: THE COOKBOOK and JERUSALEM, co-authored with Sami Tamimi; NOPI: THE COOKBOOK with Ramael Scully; and SWEET with Helen Goh. Yotam has made two 'Mediterranean Feasts' series for More 4, along with a BBC4 documentary, 'Jerusalem on a Plate'. www.ottolenghi.co.uk
Sami Tamimi (Author)
Sami Tamimi's intimate engagement with food started at a tender age, whilst watching his mother prepare Palestinian delicacies at their home within the walls of Arab East Jerusalem. His first job was as a commis chef at the Mount Zion hotel in the city. He thereafter investigated some of his culinary passions, including the food of Yemen, Morocco, Egypt, Persia and even the Eastern European Jewish communities. In 1997 he moved from Tel Aviv to London to work at Baker and Spice, creating a unique traiteur section with the strong identifiable flavours of the Middle East. In 2002 he teamed up with Yotam to open Ottolenghi.
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