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Ottolenghi Test Kitchen: Shelf Love Kindle Edition
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Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam.
Whether they're conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an 'Ottolenghi' twist.
This instinct is in perfect sync with recent times, when we've all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we've got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops.
For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we've got to hand. There's the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all.
This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. It's a notebook to scribble on and add to, to take its ethos and absolutely make it your own.
This is how to cook, the OTK way.
Chock-full of tasty ideas, this lets readers reap the rewards of being resourceful --Publishers Weekly (starred review)--This text refers to an alternate kindle_edition edition.
About the Author
Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. His cookbooks have sold over seven million copies worldwide. Amongst several prizes, Ottolenghi Simple won the National Book Award and was selected as a best book of the year by the New York Times. Yotam is a weekly columnist for the Saturday Guardian and a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as exotic, has led to what some call the Ottolenghi effect: meals full of color, flavor, bounty, and sunshine. Yotam lives in London with his family.
Noor Murad is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She developed recipes for the books Falastin and Ottolenghi Flavor, as well as for Ottolenghi's MasterClass series and other online Ottolenghi publications. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian, and Indian flavors making a prominent appearance in her recipes. --This text refers to an alternate kindle_edition edition.
- ASIN : B08Y5H73VQ
- Publisher : Ebury Digital (30 September 2021)
- Language : English
- File size : 104149 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Print length : 462 pages
- Best Sellers Rank: 154,751 in Kindle Store (See Top 100 in Kindle Store)
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Top reviews from Australia
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Going through the book I was hard pressed to find ANYTHING that looked remotely inspiring to consider making. Many of the recipes I found to be decidedly off-putting. The one and only recipe of interest was a recipe for Toum (garlic dip) - but I've collected this recipe already from elsewhere. Hardly original.
Overall this book I find to be very disappointing and decidedly unappetising.
The book itself is nicely constructed - that's where my 1 star rating goes.
My friend had purchased the book too and I rang her to compare. She had no such duplication and her front page was perfect.
So sad but the recipes make up for the quality of the binding process. Did Amazon send me a "second" quality book??
Top reviews from other countries
I really liked the different chapters and have to say I want to try everything in the “who does the dishes” section, which is based around one pot cooking.
As ever there are tips I never knew, and this time on hummus, which I thought I had the definitive take….not so, some really good tips on how to make and what should differ when making from tinned vs dried.
Recipes I want to try ASAP:
Creamy dreamy hummus (tempted to make both ways tinned vs dried to do a comparison)
Confit tandoori chickpeas
Zatar salmon and tahini
Fig and orange soda bread
Beef short ribs with butter beans and figs
I will edit this review when I have tried some of the recipes
Just tried the sticky sweet and sour plums with sausages (one pot cooking only 2 steps) big success! The gravy/sauce is created in the bottom of the pan as it cooks. We had with rocket salad and pomegranate seeds delicious.
The sweet spiced mushroom and rice pilaf is excellent, this has been requested again for dinner, which is always a good sign. We added brie to the serving of this, sliced on top and therefore slightly oozy from the heat…really nice
This book belongs in every kitchen and household.