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Ottolenghi Simple: A Cookbook by Yotam Ottolenghi

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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 Za'atar; 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. Editorial Reviews Every recipe has a brightness, a twist and a unique layer of flavor that you rarely get at home on a weeknight. - The New York Times Book Review - Christine Muhlke 07/16/2018 As Ottolenghi lightheartedly points out, he is often teased for requiring a surfeit of exotic ingredients in his bestselling cookbooks, which include Nopi and Jerusalem. This collection is meant to remedy that with ''simple'' dishes, though that simplicity is hazily defined, as many recipes call for a long list of ingredients. In a gimmicky touch, each of the letters in simple has been assigned a meaning (L is for lazy, E for ''easier than you think''), and recipes are tagged accordingly. But these categories are coy: dishes tagged with a P, for example, can be made with what readers are presumed to have on hand in the pantry, which in this case includes urfa chile flakes and black garlic. This book may not be as challenging as Ottolenghi's previous collections, but a side dish of harissa chickpeas with flaked cod calls for 13 ingredients, and baked mint rice with pomegranate and olive salsa has 14 ingredients. That said, the chef's imagination shines in items like a cakey beet and goat cheese bread. Comfort food with an international twist rules the day: highlights include baked potatoes and soft-boiled eggs with Italian tonnato sauce, and lamb siniyah, a shepherd's pie with a crust of tahini rather than mashed potatoes. Desserts include a mixture of crushed graham crackers, melted chocolate, pistachios, and rum-soaked raisins refrigerated until set, and a no-churn raspberry ice cream. Claims to simplicity aside, this is yet another appealing cookbook from a pro who seems to turn them out with ease. (Oct.) - Publishers Weekly Best Cookbooks of 2018 --NPR Best Cookbooks of Fall 2018 --New York Times 10 Best Cookbooks of 2018 --The Kitchn Best 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 ''It's a useful and engaging book, filled with the kind of dishes that have made Ottolenghi's broad and well-deserved reputation ... this is food that's worth putting on the plate, and another cookbook that's very much worth adding to the stack.'' --Los Angeles Times ''It's 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 they've never known, techniques they'll embrace, ingredients that are exotic and exciting and a little thrilling to use. They'll see what a little harissa or tahini can do for their food.'' --Boston Globe Praise for Yotam Ottolenghi: ''No chef captures the flavors of the moment better than Yotam Ottolenghi.'' --Bon Apptit ''Ottolenghi is a genius with vegetables-it's 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 - From the Publisher'
Publication Details

Title: Ottolenghi Simple: A Cookbook

Author(s):

  • Yotam Ottolenghi

Illustrator:

Binding: Hardcover

Published by: Clarkson Potter/Ten Speed: , 2019

Edition:

ISBN: 9781607749165 | 1607749165

320 pages. 7.90(w) x 10.70(h) x 1.30(d)

  • ENG- English
Book Condition: Very Good
3543ah

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What does the Book Condition Very Good mean? Good? Fair?
See our descriptions of book descriptions here: book's conditions.
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Foxing - Wikipedia
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Age tanning, or browning, occurs over time on the pages of books. This process can show up on just the edges of pages, when this occurs it is sometimes referred to as "edge tanning." This kind of deterioration is commonly seen in books printed before the advent of acid-free paper in the 1980s.
r/BookCollecting - Is this mold or normal aging for a well used book?
 
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