Full Product Details
Author: Yotam Ottolenghi ,
Ramael Scully ,
Yotam Ottolenghi
Publisher: Ebury Publishing
Imprint: Ebury Press
Dimensions:
Width: 20.30cm
, Height: 3.40cm
, Length: 27.70cm
Weight: 1.724kg
ISBN: 9780091957162
ISBN 10: 0091957168
Pages: 352
Publication Date: 10 September 2015
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Active
Availability: Available To Order
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Reviews
A proper cook's book. -- Spectrum Scotland on Sunday If you really want to wow your guests with some really cool dishes, cookery master Yotam Ottolenghi has a new book to help you... Some of the recipes are for the bold or more experienced among us but the majority are absolutely doable for even the greatest culinary novice. -- Metro Metro Ottolenghi is a truly engaging writer, with each dish a story to be read. -- Cook (Supplement) The Guardian An exciting new Eastern venture for a talented chef with considerable substance to his stylishness. -- The Guide Bath Chronicle
A proper cook's book. -- Spectrum Scotland on Sunday If you really want to wow your guests with some really cool dishes, cookery master Yotam Ottolenghi has a new book to help you... Some of the recipes are for the bold or more experienced among us but the majority are absolutely doable for even the greatest culinary novice. -- Metro Metro Ottolenghi is a truly engaging writer, with each dish a story to be read. -- Cook (Supplement) The Guardian
Author Information
Yotam Ottolenghi (Author) Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi Ramael Scully (Author) Ramael Scully - Scully - was born in 1979 in Malaysia to a mother of Chinese and Indian heritage and a father with Malay and Irish blood. He moved to Sydney at the age of eight, with his mother and sister, where he went to school and then later to catering college. After several years cooking in Australia, Scully moved to London and started working at Ottolenghi Upper Street in 2005. He moved to the NOPI as head chef, when the restaurant opened in 2011. Scully's distinct culinary baggage - the Malaysian flavours of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients - has been the creative force behind much of what is on the NOPI menu.
