Ottolenghi Simple: A Cookbook by Yotam Ottolenghi (English) Hardcover Book

Description: Ottolenghi Simple by Yotam Ottolenghi "Ottolenghi presents 130 streamlined recipes ... with his signature Middle Eastern-inspired flavors. Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time"-- FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Zaatar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone. Author Biography 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 second book, 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. Review Best Cookbooks of 2018—NPRBest Cookbooks of Fall 2018—New York Times10 Best Cookbooks of 2018—The KitchnBest Cookbooks of 2018—San Francisco Chronicle"Every recipe has a brightness, a twist and a unique layer of flavor that you rarely get at home on a weeknight."—New York Times Book Review"Its a useful and engaging book, filled with the kind of dishes that have made Ottolenghis broad and well-deserved reputation ... this is food thats worth putting on the plate, and another cookbook thats very much worth adding to the stack."—Los Angeles Times"Its a brilliant way to up your regular dinner game."—Departures.com"Needless to say, everything Ottolenghi touches turns to gold — all well-earned and deserved. He has played a major role in changing how people cook and how much more adventurous in the kitchen they are now. With this new volume, even more cooks will discover flavors theyve never known, techniques theyll embrace, ingredients that are exotic and exciting and a little thrilling to use. Theyll see what a little harissa or tahini can do for their food."—Boston GlobePraise for Yotam Ottolenghi:"No chef captures the flavors of the moment better than Yotam Ottolenghi."—Bon Appétit "Ottolenghi is a genius with vegetables--its possible that no other chef has devised so many clever ways to cook them." —Food & Wine"Yotam Ottolenghi is the most creative but also practical cook of this new culinary era--a 21st-century Escoffier." —Wall Street Journal Review Quote Praise for Yotam Ottolenghi: "No chef captures the flavors of the moment better than Yotam Ottolenghi." -- Bon App Excerpt from Book Hot, Charred Cherry Tomatoes with Cold Yogurt One of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yogurt, so make sure the tomatoes are straight out of the oven and the yogurt is straight out of the fridge. The heat of the tomatoes will make the cold yogurt melt, invitingly, so plenty of crusty sourdough or focaccia to mop it all up is a must alongside. Serves four as a starter or part of a mezze plate 12 1/4 oz (350g) cherry tomatoes 3 tbsp olive oil 3/4 tsp cumin seeds 1/2 tsp light brown sugar 3 garlic cloves, thinly sliced 3 thyme sprigs 6 oregano sprigs: 3 sprigs left whole and the rest stemmed, to serve 1 lemon: finely shave the skin of 1/2 to get 3 strips, then finely grate the other 1/2 to get 1 tsp zest flaked sea salt and black pepper 1 23 cups (350g) extra-thick Greek-style yogurt, fridge-cold 1 tsp Urfa chile flakes (or 1/2 tsp other crushed red pepper flakes) 1. Preheat the oven to 425 Details ISBN1607749165 Author Yotam Ottolenghi Year 2018 ISBN-10 1607749165 ISBN-13 9781607749165 Format Hardcover Publication Date 2018-10-16 Pages 320 Language English Short Title Ottolenghi Simple Imprint Ten Speed Press Subtitle A Cookbook Country of Publication United States AU Release Date 2018-10-16 NZ Release Date 2018-10-16 US Release Date 2018-10-16 UK Release Date 2018-10-16 Illustrations 130 PHOTOS Publisher Potter/Ten Speed/Harmony/Rodale DEWEY 641.512 Audience General We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:119289477;

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