Ottolenghi: The CookbookAvailable for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi 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 eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking. |
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⅔ cup ¾ cup 3½ tbsp all-purpose flour artichokes arugula baking sheet beans black pepper boil brush cake cheese chicken chile cilantro cinnamon cloves garlic coarse sea salt confectioners cooking couscous cream cumin dish dough Drain eggplant finely chopped flavor free-range egg freshly ground black fridge frying g superfine g unsalted garlic garnish gently grill ground black pepper hazelnut inch ingredients Jerusalem artichokes labneh leave to cool lemon juice lightly macarons mascarpone medium heat meringue minutes mixer mixture ml olive oil olive oil onion orange Ottolenghi parchment paper parsley pastry peeled pistachios pomegranate Preheat the oven raspberry recipe Remove Roast room temperature salad salt and freshly salt and pepper sauce saucepan sea salt seeds serves simmer slices spoon star anise stir superfine sugar sweet potato tablespoons tahini tartlets taste tbsp tbsp olive oil tomato tsp ground unsalted butter whisk yogurt