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Ottolenghi: The Cookbook

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Overview

Available 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...

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Ottolenghi: The Cookbook

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Overview

Available 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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Editorial Reviews

From Barnes & Noble

"Unfussiness and simplicity in food preparation are...the only way to maintain the freshness of a dish. Each individual has a clear voice." In this cookbook, published for the first time in a U.S. edition, London restaurateur Yotam Ottolenghi and his head chef Sami Tamimi showcase those principles by focusing first on ingredients and then on recipes. The latter are often spectacular; witness the Lamb Chops with Walnut, Fig, and Goat Cheese Salad and the Buttered Prawns with Tomato, Olives, and Arak. The 115 color photographs only enhance the appeal to this book's 140 recipes.

The New York Times Book Review - William Grimes
The authors dazzle. This is a cookbook with no slack, just page after page of recipes with the kind of nifty twist that elevates humble ingredients—lots of fruits, grains and nuts—without feeling forced.
Publishers Weekly
Available for the first time in a U.S. edition, this book includes 140 recipes from Ottlenghi’s four popular Mediterranean-inspired London restaurants. (The authors also co-wrote Jerusalem; Tamimi is a partner and head chef at Ottolenghi.) Both from Jerusalem, the authors share the philosophy that “unfussiness and simplicity in food preparation are... the only way to maintain the freshness of a dish. Each individual ingredient has a clear voice.” A detailed list of the book’s core ingredients includes garlic, lemon, mint, tahini, orange blossom water, rose water, and feta cheese. An extensive chapter on vegetables, legumes and grains covers fresh fruit and vegetables (figs with young pecorino and honey), and has a section devoted to the “mighty eggplant.” Highlights include Ottolenghi’s famous grilled broccoli with chile and garlic, along with couscous with oven-dried tomatoes, and dried apricots and butternut squash. Meat and fish are separated into sections: lamb, beef, and pork dishes with recipes like lamb chops with walnut, fig, and goat cheese salad;, beef and lamb meatballs baked in tahini; and roast pork belly with two relishes. Standout dishes like harissa-marinated chicken with red grapefruit salad and seared duck breasts with blood orange and star anise are found in the poultry section. And fish and shellfish are showcased in recipes for panfried sea bass on pita with labneh, tomato, and preserved lemon, and for buttered prawns with tomato, olives, and arak. Also appearing are Ottolenghi’s beloved baked goods: breads, cakes, cookies, and tarts. This vibrant and bold collection lives up to the authors promise that “cooking can be enjoyable, simple, and fulfilling, yet look and taste amazing.” (Mar.)
From the Publisher
“This is simply wonderful cooking...modern, smart, and thoughtful. I love it.”
—Nigel Slater, author of Tender and Ripe
 
“Ottolenghi and Tamimi have a genius for adding intrigue to every dish, for making spices and herbs surprising, and for combining flavors that draw us in and warm our hearts. Each recipe in this book has the mark of originality and the power to inspire.”
—Dorie Greenspan, author of Around My French Table
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Product Details

  • ISBN-13: 9781607744184
  • Publisher: Ten Speed Press
  • Publication date: 9/3/2013
  • Pages: 304
  • Sales rank: 43,122
  • Product dimensions: 7.92 (w) x 10.80 (h) x 1.24 (d)

Meet the Author

Yotam Ottolenghi arrived in the UK from his native Israel in 1997 and set out on a new career in food, after having completed an MA in Comparative Literature whilst working as a journalist in Tel Aviv.

In London he attended The Cordon Bleu after which he worked as a pastry chef in various establishments. In 2002, Yotam and his partners set up Ottolenghi, a unique food shop offering a wide range of freshly made savory dishes, baked products and patisserie items. There are now four Ottolenghi's, as well as NOPI, a brasserie style restaurant in Soho, London.

Since 2006 Ottolenghi has written a column in The Guardian's Weekend Saturday magazine. He is the author of the New York Times bestselling books Plenty, Jerusalem, and Ottolenghi.

SAMI TAMIMI is a partner and head chef at Ottolenghi. Their 2012 Cookbook, Jerusalem, was a New York Times bestseller and was awarded Cookbook of the Year by the International Association of Culinary Professionals.

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Read an Excerpt

Our food impulse
 
We wanted to start this book with the quip, “If you don’t like lemon or garlic … skip to the last page.” This might not be the funniest of jokes, but, considering lemon and garlic’s prevalence in our recipes, it is as good a place as any to start looking for a portrait of our food. Regional descriptions just don’t seem to work; there are too many influences and our food histories are long and diverse. True, we both come from a very particular part of the world—Israel/Palestine—with a unique culinary tradition. We adore the foods of our childhood: oranges from Jericho, used only to make the sweetest fresh juice; crunchy little cucumbers, full of the soil’s flavors; heavy pomegranates tumbling from trees that can no longer support their weight; figs, walnuts, wild herbs.... The list is endless.
 
We both ate a lot of street food—literally, what the name suggests. Vendors selling their produce on pavements were not restricted to “farmers’ markets.” There was nothing embarrassing or uncouth about eating on the way to somewhere. Sami remembers frequently sitting bored in front of his dinner plate, having downed a few grilled ears of corn and a couple of busbusa (coconut and semolina) cakes bought at street stalls while out with friends.
 
However, what makes lemon and garlic such a great metaphor for our cooking is the boldness, the zest, the strong, sometimes controversial flavors of our childhood. The flavors and colors that shout at you, that grip you, that make everything else taste bland, pale, ordinary, and insipid. Cakes drenched with rose-water-scented sugar syrup; piles of raw green almonds on ice in the market; punchy tea in a small glass with handfuls of mint and sugar; the intense smell of charred mutton cooked on an open fire; a little shop selling twenty types of crumbly sheep and goat’s milk cheeses, kept fresh in water; apricot season, when there is enough of the fruit lying around each tree to gorge yourself, the jam pot, and the neighborhood birds.
 
These are the sources of our impulse. It is this profusion of overwhelming sensations that inspires our desire to stun with our food, to make you say “wow!” even if you’re not the expressive type. The colors, the textures, and finally the flavors that are unapologetically striking.

—————————————————————————————————- 

Sweet potato galettes \ makes 4
 
Spicy, sweet, and punchy, baked fresh and served warm, this is the sort  of starter that can precede almost anything. The generous sour cream base and the lightness of the puff pastry carry the sweet potato easily without the risk of a carb overdose. Serve with a plain green salad.
 
 
3 sweet potatoes,  about   12 oz / 350 g each
9 oz / 250 g puff pastry or   ½ recipe Rough puff pastry   page 280
1 free-range egg, lightly beaten
6½ tbsp / 100 ml sour cream
3½ tbsp / 100 g aged goat   cheese
2 tbsp pumpkin seeds
1 medium-hot chile, finely   chopped
1 tbsp olive oil
1 clove garlic, crushed
2 tsp chopped flat-leaf parsley coarse sea salt and freshly   ground black pepper
 
 
1 Preheat the oven to 400°F / 200°C. Bake the sweet potatoes in their skins for 35 to 45 minutes, until they soften up but are still slightly raw in the center (check by inserting a small knife). Leave until cool enough to handle, then peel and cut into slices 1⁄8 inch / 3 mm thick.
 
2 While the sweet potatoes are in the oven, roll out the puff pastry  to about 1⁄16 inch / 2 mm thick on a lightly floured work surface. Cut  out four 2¾ by 5½-inch / 7 by 14-cm rectangles and prick them all over with a fork. Line a small baking sheet with parchment paper, place the pastry rectangles on it, well spaced apart, and leave to rest in the fridge for at least half an hour.
 
3 Remove the pastry from the fridge and brush lightly with the beaten egg. Using an icing spatula, spread a thin layer of sour cream on the pastries, leaving a ¼-inch / 5-mm border all round. Arrange the potato slices on the pastry, slightly overlapping, keeping the border clear. Season with salt and pepper, crumble the goat cheese on top, and sprinkle with the pumpkin seeds and chile. Bake for 20 to 25 minutes, until the pastry is cooked through. Check underneath; it should be golden brown.
 
4 While the galettes are cooking, stir together the olive oil, garlic, parsley, and a pinch of salt. As soon as the pastries come out of the oven, brush them with this mixture. Serve warm or at room temperature.

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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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Customer Reviews

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Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted October 1, 2013

    YES! This book is a must have

    This book is full of "doable" recipes- surprising, innovative spice/herb combinations, a sort of "Middle Eastern fusion." I love the book as much as I love "Jerusalem" by the same authors.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 14, 2014

    Love all his cookbooks

    Love them all. Use them all the time. Bought this copy for my daughter who is moving into her own place.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 16, 2010

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    Posted October 30, 2010

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    Posted January 19, 2011

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