Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi
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Peaches and speck with orange blossom (page 13)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
Figs with young Pecorino and honey (page 15)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
Radish and broad bean salad (page 16)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
Cucumber and poppy seed salad (page 20)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
Etti's herb salad (page 23)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
Marinated aubergine with tahini and oregano (page 26)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
Burnt aubergine with yellow pepper and red onion (page 27)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
showAubergine-wrapped ricotta gnocchi with sage butter (page 28)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
showRoasted aubergine with saffron yoghurt (page 29)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
Chargrilled asparagus, courgettes and manouri (page 33)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
showAsparagus and samphire (page 34)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
showBaked artichokes and broad beans (page 38)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
Chargrilled broccoli with chilli and garlic (page 41)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
Baked okra with tomato and ginger (page 43)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
showCaramelised endive with Serrano ham (page 49)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
Chargrilled cauliflower with tomato, dill and capers (page 51)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
showFennel, cherry tomato and crumble gratin (page 53)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
Marinated Romano peppers with buffalo mozzarella (page 54)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
showMixed mushrooms with cinnamon and lemon (page 55)
from Ottolenghi: The Cookbook Ottolenghi by Yotam Ottolenghi and Sami Tamimi
showNotes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
Reviews about Recipes in this Book
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Sweet potato galettes
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Serious Eats
Because of the tang of the sour cream, bright bite of the gremolata topping, and saltiness of the cheese, these galettes tasted surprisingly light.
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Seafood, fennel and lime salad
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Serious Eats
Seafood and fennel is always a winning combination, and the addition of bright lime and sumac made it even better. ...but make sure to dry the squid thoroughly before searing it...
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Roast chicken with saffron, hazelnuts and honey
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Serious Eats
Everything about this easy entrée worked great. The final dish looked quite beautiful—perfect for a dinner party or holiday entertaining. No problems here.
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Couscous and mograbiah with oven-dried tomatoes
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Serious Eats
While the blend of sweet and savory flavors here was delightful, the best part of this dish was the intricate mixture of texture...
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Portobello mushrooms with pearl barley and preserved lemon
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Serious Eats
The feta and preserved lemon were a particularly smart inclusion here, as their sharp saltiness tempered the deep, earthy notes of the braised mushrooms.
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Chocolate fudge cake
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Not So Humble Pie
It is hard to describe. It is like a cross between a cake and a baked chocolate mousse or soufflé...It packs a lot of dark chocolate and is probably best reserved for the most of ardent chocoholics.
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Focaccia
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Gourmet Chick
The focaccia takes its time but sometimes the good things in life can't be rushed.
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Chickpeas and spinach with honeyed sweet potato
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Eats Well with Others
Thankfully, you can eat both healthy and delicious food. Simultaneously. This dish being the prime example. The sweet potatoes, which are simmered in a mix of honey and water are addictive.
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Chargrilled asparagus, courgettes and manouri
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Drool Factor
What a delightful combination...I did find the dish a tad too oily for my liking (and I did not even use the full amount of olive oil stated in the recipe). Would recommend that less oil be used.
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Camargue red rice and quinoa with orange and pistachios
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101 Cookbooks
...a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula.
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Almond and orange Florentines
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David Lebovitz
These crispy Florentines are super-simple to make, requiring just a few ingredients mixed together and baked. Who doesn’t love that?
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Sticky chocolate loaf
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Chocolate & Zucchini
This produces a voluptuous cake that is moist-crumbed and deeply aromatic (but not at all boozy), and one I plan to make again soon, possibly in cupcake form.
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- ISBN 10 0449015777
- ISBN 13 9780449015773
- Published Mar 26 2013
- Format Hardcover
- Page Count 304
- Language English
- Countries United States
- Publisher Appetite by Random House
- Imprint Appetite by Random House
Publishers Text
Yotam Ottolenghi's owns four eponymous restaurants--each a patisserie, deli, restaurant, and bakery rolled into one-- that are among London's most popular culinary destinations. Now readers can recreate Ottolenghi's famous dishes at home.
Ottolenghi: The Cookbook features 140 recipes inspired by the diverse culinary traditions of the Mediterranean--recipes like Harissa-Marinated Chicken with Red Grapefruit Salad and Cauliflower and Cumin Fritters with Lime Yogurt. The recipes reflect the authors' upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy and North Africa. The recipes feature numerous fish and meat dishes, as well as Ottolenghi's famed cakes and breads. With Ottolenghi: The Cookbook, readers are invited into a world of inventive flavors and fresh, vibrant cooking.
Other cookbooks by this author
- Essential Ottolenghi: A Collection
- Falastin: A Cookbook
- Falastin: A Cookbook
- Falastin: A Cookbook
- Falastin: A Cookbook
- Falastin: A Cookbook
- The Guardian, April 16, 2016: Easy Ottolenghi: 20 Quick and Easy Recipes for Spring
- Jerusalem: A Cookbook
- Jerusalem: A Cookbook
- Jerusalem
- Jerusalem
- Jerusalem
- Jerusalem
- Jerusalem: A Cookbook
- Jerusalén. Crisol de Las Cocinas del Mundo
- Nopi: The Cookbook
- Nopi: The Cookbook
- NOPI: The Cookbook
- NOPI - Das Kochbuch: Orientalisch · Asiatisch · Raffiniert
- Nopi: The Cookbook
- Nopi: The Cookbook
- Ottolenghi: The Cookbook
- Ottolenghi: The Cookbook
- Ottolenghi: The Cookbook
- Ottolenghi at The New York Times
- Ottolenghi Flavour
- Ottolenghi Flavour / Flavor
- Ottolenghi Flavour / Flavor
- Ottolenghi Flavour / Flavor
- Ottolenghi Flavour / Flavor
- Ottolenghi Flavour / Flavor
- Ottolenghi Simple: A Cookbook
- Ottolenghi Simple: A Cookbook
- Ottolenghi Simple: A Cookbook
- Ottolenghi Simple: A Cookbook
- Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer
- Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer
- Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer
- Ottolenghi Test Kitchen: Shelf Love
- Ottolenghi Test Kitchen: Extra Good Things
- Ottolenghi Test Kitchen: Extra Good Things
- Ottolenghi Test Kitchen: Extra Good Things
- Ottolenghi Test Kitchen: Shelf Love
- Ottolenghi: Le Cookbook
- Ottolenghi: Simple
- Ottolenghi: The Cookbook
- Ottolenghi: The Cookbook
- Ottolenghi: The Cookbook
- Plenty
- Plenty
- Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
- Plenty: Vibrant Recipes from London's Ottolenghi
- Plenty More
- Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
- Plenty More
- Plenty More
- Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
- Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
- Sweet
- Sweet
- Sweet: Desserts from London's Ottolenghi
- Sweet
- Sweet
- Sweet