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    Ottolenghi: The Cookbook (Hardback) By (author) Yotam Ottolenghi, By (author) Sami Tamimi

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    DescriptionAvailable 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.


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  • Full bibliographic data for Ottolenghi

    Title
    Ottolenghi
    Subtitle
    The Cookbook
    Authors and contributors
    By (author) Yotam Ottolenghi, By (author) Sami Tamimi
    Physical properties
    Format: Hardback
    Number of pages: 287
    Width: 196 mm
    Height: 269 mm
    Thickness: 33 mm
    Weight: 1,315 g
    Language
    English
    ISBN
    ISBN 13: 9781607744184
    ISBN 10: 160774418X
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    DC22: 641.5
    DC21: 641.5
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1FB
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    B&T Modifier: Subject Development: 06
    BIC subject category V2: WBN
    BISAC Merchandising Theme: ET120
    Ingram Theme: ETHN/JUDAIC
    BISAC Merchandising Theme: ET135
    Ingram Theme: CULT/MIDEST, CULT/MEDITR
    LC subject heading: ,
    BISAC V2.8: CKB059000, CKB049000, CKB055000
    B&T Approval Code: A97406015, A97402000
    BISAC V2.8: CKB093000
    DC22: 641.59/56
    LC classification: TX725.M35 O88 2013
    Illustrations note
    colour illustrations
    Publisher
    TEN SPEED PRESS
    Imprint name
    TEN SPEED PRESS
    Publication date
    03 September 2013
    Author Information
    Yotam Ottolenghi arrived in the UK from his native Israel in 1997 and set out on a new career in food, after having completed an MA in Comparative Literature whilst working as a journalist in Tel Aviv. In London he attended The Cordon Bleu after which he worked as a pastry chef in various establishments. In 2002, Yotam and his partners set up Ottolenghi, a unique food shop offering a wide range of freshly made savory dishes, baked products and patisserie items. There are now four Ottolenghi's, as well as NOPI, a brasserie style restaurant in Soho, London. Since 2006 Ottolenghi has written a column in The Guardian's Weekend Saturday magazine. He is the author of the "New York Times "bestselling""books" Plenty, Jerusalem," and "Ottolenghi." SAMI TAMIMI is a partner and head chef at Ottolenghi. Their 2012 Cookbook, "Jerusalem," was a "New York Times" bestseller and was awarded Cookbook of the Year by the International Association of Culinary Professionals.
    Review quote
    "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"
    Table of contents
    Introduction   Vegetables, legumes, and grains Fresh fruit and vegetables Mighty eggplant Greens More vegetables Roots Legumes and grains Soups   Meat and fish Lamb, beef, and pork Poultry Fish and shellfish   Baking and patisserie Bread and savory pastries Large cakes Small cakes, muffins, and cupcakes Bars, cookies, and truffles Macarons and meringues Tarts   Larder   Index The Ottolenghi people Thank-yous