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Ottolenghi: The Cookbook
Ottolenghi: The Cookbook (Hardback)
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Synopsis

Ottolenghi is one of the most iconic and dynamic restaurants in the country. Its unique blend of exquisite, fresh food, abundantly presented in a cutting-edge, elegant environment, has imaginatively redefined people's dining expectations. For the first time, Yotam Ottolenghi and Sami Tamimi are publishing here their superb sweet and savoury recipes. Yotam and Sami's inventive yet simple dishes are inspired by their respective childhoods in West and East Jerusalem but rest on numerous other culinary traditions, ranging from North Africa to Lebanon, Italy and California. The 140 original recipes cover everything from accomplished meat and fish main courses, through to many healthy and quick salads and suppers, plus Ottolenghi's famous and delectable cakes and breads. Ottolenghi: The Cookbook captures the zeitgeist for honest, healthy, bold cooking presented with flair, style and substance. This painstakingly designed, lavishly photographed recipe book offers the timeless qualities of a cookery classic.

Food & DrinkCookery dishes & coursesMain coursesFood & DrinkGeneral cookery & recipes Publisher: Ebury Publishing Publication Date: 01/05/2008 ISBN-13: 9780091922344  Details: Type: Hardback Format: Books
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Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place and Launceston Place, where he ran the pastry section. Yotam subsequently worked for Maison Blanc and then Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Belgravia, Islington and Kensington. He opened the restaurant NOPI in Piccadilly in 2011. 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.

See our Author Page for Yotam Ottolenghi

More books by Yotam Ottolenghi

Customer Reviews

Thank you Foyles for asking for feedback on my purchase in a review. The book that arrived was received appreciatively as a Christmas present, thank you. The other book that I ordered never arrived, so a Christmas present was missing. After learning this I logged on to discover that the order had been canceled without any notification or explanation. I emailed to ask for an explanation, and whether it could still be delivered late, and on January 21 I am still waiting for a reply. I shall not be shopping at Foyles online for Christmas next year.

- 21/01/2015
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It's the third copy I have bought - something different also try "Plenty" and looking forward to the new one Jerusalem

- 27/09/2012
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'Ottolenghi' is a new name to me, but I am very happy to have come across it and was immediately tempted to order one of the cookbooks. This one does not disappoint. It is very inspiring and beautifully illustrated, in fact, as soon as I received it I was impatient to start cooking. Some of the recipes may take a little time but the ultimate results are delicious!

- 28/03/2012
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Superb inventive and beautiful cookbook Recipes that require a little time and effort but really repay the investment in time. Unlike many current cookbooks this inspires with it's original and bold flavour combinations. A treasure

- 06/09/2011
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Staff Choice

I own a lot of cookbooks. But if I was allowed to keep only one, this would be it. The food is fresh, vibrant and unusual, and not at all difficult to make (so far). Plus it's the only cookbook that's ever made me (a vegetarian of many years) want to cook meat again. Ottolenghi's restaurant/delis are renowned throughout London and his 'New Vegetarian' column in the Guardian is not the page I turn to first, but the best bit I save for last. The book is beautiful, too, and destined to become a classic. - Heather

Charing Cross Rd Bookshop - 27/11/2012

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