Ottolenghi: The Cookbook
About this deal
The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.
Available 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. Separate the broccoli into florets and blanch in boiling water for 2 minutes and not longer! Immediately refresh under cold running water to stop further cooking, then drain and leave to dry completely. Produce shows the way to bring out the best in your vegetables, by adding the umami of mushrooms, the magic of onions and garlic, the texture of nuts and seeds, and the sugar in fruit and alcohol. The Spicy Mushroom Lasagne, Dirty Rice, Radish and Cucumber Salad with Chipotle Peanuts, or Tangerine and Ancho Chile Flan can demonstrate this with ease.Danielle's sweet potato gratin - Despite the instructions not to use a pale sweet potato, I did (because I didn't read ahead before I went shopping!) and used the pale ones anyway. It was fantastic! I made it a second time with a mixture of red and pale sweet potatoes and loved it as well. A super easy dish, that looks beautiful at the table.
Recipes we love: Figs with Young Pecorino and Honey, Marinated Aubergine with Tahini and Oregano, Tamara's Stuffed Vine Leaves, Orangic Salmon and Asparagus Bruchetta, Lamb Cutlets with Walnut, Fig and Goat's Cheese Salad.
This isn't a cookbook for the beginning chef. Many of the recipes are advanced, most of them require extra preparation time, and a great deal of them use ingredients that aren't easily accessible. All the recipes I tried turned out great: cauliflower fritters with lime yogurt, sweet potatoes with raisins and maple citrus dressing, eggplant with fresh oregano, a salad of french beans and mangetout. Mangetout? Snow peas. This is a British cookbook so there is some celsius conversion to do, and measurement in grams but easily overcome with a kitchen scale.