and without any hassle.
Yotam’s award-winning recipes are always a celebration: an unforgettable
combination of abundance, taste and surprise. Ottolenghi SIMPLE is no
different. Bursting with colourful photography by Jonathan Lovekin and playful
design, this cookbook has over 130 brand-new dishes that contain all the
inventive elements and flavour combinations that Ottolenghi is loved for, but
with minimal hassle for maximum joy.
Every person cooks differently. Some find baking easy, others crumble at
the thought. While some love to stand over the pot watching and stirring,
others want to place a casserole in the oven and walk away. Here are Yotam’s
standout recipes that will suit whatever type of cooking you find easy. Yotam
and his team have devised a straightforward system that allows you to work out
what sort of ‘simple cook’ you are, in order to cook the recipes that are right
for you.
These brilliant, flavour-packed dishes are all SIMPLE in at least one
(but very often more than one) way;
Also included are SIMPLE meal suggestions from mid-week suppers to
weekend feasts with the number of ways in which the 130 recipes can be combined
to make various different meals covering a range of occasions (weekend brunch;
Summer vegetarian feast; tapas feast; Middle Eastern Feast or Mid-week supper)
depending on the season.
Yotam also includes his top 10 ingredients, including Urfa chilli
flakes, Sumac, Tahini, black garlic and preserved lemons - ingredients he
relies on in the kitchen and will keep championing until they become our
‘everyday’ ingredients.
Ottolenghi SIMPLE is impressive and bold food that anyone can cook.
HANDSOME HARDBACK - rrp $65.00
About the Authors
Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi
delis, NOPI restaurant and ROVI. He writes a weekly column in The Guardian’s
Feast Magazine and a monthly column in The New York Times and has published six
bestselling cookbooks: Plenty and Plenty More (his collection of vegetarian
recipes); Ottolenghi: The Cookbook and Jerusalem co-authored with Sami Tamimi;
and NOPI: The Cookbook with Ramael Scully. Sweet, with Helen Goh, is his baking
and desserts cookbook. Yotam has made two
‘Mediterranean Feasts’ series for More 4, along with a BBC 4
documentary, ‘Jerusalem on a Plate’.
www.Ottolenghi.co.uk
@Ottolenghi
Tara Wigley – Tara worked in publishing for the best part of a decade
before switching to food and writing in 2010. She trained at the Ballymaloe
cookery school in Ireland (taking young twins and a big Bosnian dog with her)
before starting to work with Yotam in 2010. For the first year she tested
recipes with Yotam in his West London flat before taking on the role of writing
collaborator once the test kitchen was established in 2012. Tara was very
involved with the creation of PLENTY MORE and is credited on the title page
with the writing of NOPI: THE COOKBOOK, SWEET, the re-launched edition of
OTTOLENGHI: THE COOKBOOK and SIMPLE. She lives in South London with Chris and
their three kids and is near-on obsessed with tahini.
Esme Howarth spent the first ten years of her career working as a
private chef, mostly on large sailing yachts. This allowed her to see the
world, eat a lot of fish, and crucially learn to cook on a very small work
surface. She started at Ottolenghi in the shops - heading up the team in
Notting Hill, and then overseeing all the kitchens - before moving to work in
the Ottolenghi test Kitchen in 2012. Esme can cook and eat everything but is
happiest, secretly, with an AGA-cooked jacket potato.
Aprons protect your clothes from hot liquids, sauces, oil spills, splashes, and stains. This not only keeps them clean but also prevents burns and burns from hot liquids and oils.
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