Author: Ottolenghi, Yotam

Brand: Ten Speed Press

Color: Multicolor

Edition: 1st Edition

Binding: Hardcover

Number Of Pages: 304

Release Date: 03-09-2013

Part Number: 1607744184

Details: Product Description 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. Amazon.com Review Featured Recipes from Ottolenghi Download the recipe for Figs with Young Pecorino and Honey Download the recipe for Pistachio and Rose Water Meringues Review “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 About the Author Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. Sami Tamimi is a partner and head chef at Ottolenghi and co-author of Jerusalem: A Cookbook. Excerpt. © Reprinted by permission. All rights reserved. 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 gr

EAN: 9781607744184

Package Dimensions: 11.1 x 8.0 x 1.3 inches

Languages: English