Ottolenghi: The CookbookAvailable for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottoloenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Yotam Ottolenghi's four restaurants–each 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, Ottolenghi invites readers into a world of inventive flavors and fresh, vibrant cooking. |
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all-purpose flour baking sheet beans boil bowl bread bring brush cake cheese chicken chocolate chopped cinnamon cloves garlic coarsely coarsely chopped cold color cooking cool cover cream crushed dish dough Drain eggplant fava beans flavor flour fresh freshly ground black fridge frying gently green grill ground black pepper half hands heat inch ingredients keep knife leave leave to cool lemon lemon juice lightly lined medium melted minutes mixture olive oil Once onion orange parsley pastry peeled pieces Preheat the oven recipe remaining Remove Roast room temperature salad salt salt and freshly salt and pepper sauce saucepan scant seasoning seeds serves side simmer skin slices spoon stir superfine sugar sure taste tbsp tbsp olive oil thick tomato Transfer turn unsalted butter warm whisk yogurt