Ottolenghi: The Cookbook

Awards:   Short-listed for Guild of Food Writers Awards: Jeremy Round Award for the Best First Book 2009 Shortlisted for Guild of Food Writers Awards: Jeremy Round Award for the Best First Book 2009.
Author:   Yotam Ottolenghi ,  Sami Tamimi (Author)
Publisher:   Ebury Publishing
ISBN:  

9780091922344


Pages:   304
Publication Date:   01 May 2008
Replaced By:   9781785034770
Format:   Hardback
Availability:   In stock   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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Ottolenghi: The Cookbook


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Awards

  • Short-listed for Guild of Food Writers Awards: Jeremy Round Award for the Best First Book 2009
  • Shortlisted for Guild of Food Writers Awards: Jeremy Round Award for the Best First Book 2009.

Overview

Ottolenghi is one of the most iconic and dynamic restaurants in the country. Its unique blend of exquisite, fresh food, abundantly presented in a cutting-edge, elegant environment, has imaginatively redefined people's dining expectations. For the first time, Yotam Ottolenghi and Sami Tamimi are publishing here their superb sweet and savoury recipes. Yotam and Sami's inventive yet simple dishes are inspired by their respective childhoods in West and East Jerusalem but rest on numerous other culinary traditions, ranging from North Africa to Lebanon, Italy and California. The 140 original recipes cover everything from accomplished meat and fish main courses, through to many healthy and quick salads and suppers, plus Ottolenghi's famous and delectable cakes and breads. Ottolenghi: The Cookbook captures the zeitgeist for honest, healthy, bold cooking presented with flair, style and substance. This painstakingly designed, lavishly photographed recipe book offers the timeless qualities of a cookery classic.

Full Product Details

Author:   Yotam Ottolenghi ,  Sami Tamimi (Author)
Publisher:   Ebury Publishing
Imprint:   Ebury Press
Dimensions:   Width: 19.20cm , Height: 2.40cm , Length: 28.40cm
Weight:   1.280kg
ISBN:  

9780091922344


ISBN 10:   0091922348
Pages:   304
Publication Date:   01 May 2008
Audience:   General/trade ,  General
Replaced By:   9781785034770
Format:   Hardback
Publisher's Status:   Active
Availability:   In stock   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

Table of Contents

Reviews

Britain's most eagerly awaited cookbook. --Guardian


Ottolenghi's ground-breaking classic cookbook, which captured the zeitgeist for using imaginative flavours and ingredients, is relaunched with a contemporary design. -- Ebury Press * Ebury Press * Britain's most eagerly awaited cookbook * The Guardian * Yotam Ottolenghi and Sami Tamimi...are purveyors of some of the city's most beautiful food. In this sleek, good-looking volume they spill the beans on some of their best known dishes. It's very modern, very metropolitan... in the vein of the River Cafe and Moro books - and we suspect it will be just as popular with London farmer's market shoppers this summer * Time Out * Set to be the al fresco bible for summer * ES Magazine * There's something irresistibly beautiful about the food at Ottolenghi and the book to accompany the cafes is as seductive: vivid flavours, bright colours and smart, simple ideas for food that mixes middle eastern and Italianate tastes. -- Nigella Lawson * Delicious *


Author Information

Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place and Launceston Place, where he ran the pastry section. Yotam subsequently worked for Maison Blanc and then Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Belgravia, Islington and Kensington. He opened the restaurant NOPI in Piccadilly in 2011. Sami Tamimi's intimate engagement with food started at a tender age, whilst watching his mother prepare Palestinian delicacies at their home within the walls of Arab East Jerusalem. His first job was as a commis chef at the Mount Zion hotel in the city. He thereafter investigated some of his culinary passions, including the food of Yemen, Morocco, Egypt, Persia and even the Eastern European Jewish communities. In 1997 he moved from Tel Aviv to London to work at Baker and Spice, creating a unique traiteur section with the strong identifiable flavours of the Middle East. In 2002 he teamed up with Yotam to open Ottolenghi.

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