Ottolenghi: Le 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 2012388396
- ISBN 13 9782012388390
- Published Sep 24 2014
- Format Misc. format
- Page Count 304
- Language French
- Countries France
- Publisher Hachette Pratique
- Imprint Hachette Pratique
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