- Shopping Bag ( 0 items )
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.