Yotam and Sami’s inventive yet simple dishes are inspired by their respective childhoods in West and East Jerusalem based on culinary traditions from North Africa, Lebanon, Italy and California.
Ottolenghi
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Review
"The stage is set for a new era of simple pleasure . . . The philosophy of serving food that is not industrialized is a joy to behold . . . [There is] beauty in the composition of salads and other dishes, integrity in the baking, seduction in the desserts, and the white noise of serene, convivial surroundings." —Evening Standard
"Gorgeous, healthy recipes . . . a wonderful book." —Sunday Times
"Ottolenghi is one of those places that has creatively redefined what we expect of eating out." —Good Food Guide 2006
"They have a perfectly judged sense of what people actually feel like eating." —Financial Times
"Britain's most eagerly awaited cookbook." —Guardian
About the Author
Yotam Ottolenghi has worked as a pastry chef at the Capital, Kensington Place, and Launceston Place. He's also worked for Maison Blanc and then Baker and Spice before starting his own group of restaurants. Sami Tamimi has been a chef for more than two decades and teamed up with Yotam to open Ottolenghi in 2002.
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Most helpful customer reviews
12 of 12 people found the following review helpful
By Daniel
Format:Hardcover
I'm in the restaurant industry, working for a well known boutique hotel in Vancouver Canada, I usually buy professional books, have a pretty extensive collection and one day i was invited to do a cooking demo on this book, and let me tell you, even though it is meant for home cooks, I fell in love, it is, by far one of my top 3, you MUST try this recipes, the harissa chicken and the coriander and honey lamb recipes are amazing, and the quinoa and red rice salad with pistacchios is truly outstanding, no doubt, the best grain salad I have tried in my life
2 of 2 people found the following review helpful
By Susan Gray
Format:Hardcover
I use a lot of cookbooks and go online for recipes constantly. I also like to experiment with different herbs and spices. When I was in London, England a few years ago my brother introduced me to this book and I couldn't wait to order it because everything looked so good. He told me that several of his friends had cooked recipes from there and they had always been excellent.
After making a lot of the recipes I have to agree with them. Each dish I have attempted has turned out perfectly. The blends of herbs and spices is inspired and never fails. I honestly have not made a thing that I think would be better if it had slightly different ingredients and that very rarely happens when I follow a recipe.
Recent things I have made are Roast Chicken with saffron, hazelnuts and honey, which is absolutely delicious. I made this for a dinner party and everybody raved about it. I also made the butternut squash with burnt aubergine and pomegranate molasses for the same meal and again, everybody raved. The sweet potato gratin is amazing, as are the sweet potato galettes. Everything looks exactly as it does in the book when it's prepared, so there's no false food photography here.
I want to try everything in this book. I'm about an eighth of the way through, so am excited to try more. I'm making Roast chicken with symac, za'tar and lemon and Chargrilled broccoli with chilli and garlic tonight, so am looking forward to seeing how they turn out. The chicken marinade smells amazing!
I have the next book 'Plenty' on order and will review that once I've made some of the dishes.
After making a lot of the recipes I have to agree with them. Each dish I have attempted has turned out perfectly. The blends of herbs and spices is inspired and never fails. I honestly have not made a thing that I think would be better if it had slightly different ingredients and that very rarely happens when I follow a recipe.
Recent things I have made are Roast Chicken with saffron, hazelnuts and honey, which is absolutely delicious. I made this for a dinner party and everybody raved about it. I also made the butternut squash with burnt aubergine and pomegranate molasses for the same meal and again, everybody raved. The sweet potato gratin is amazing, as are the sweet potato galettes. Everything looks exactly as it does in the book when it's prepared, so there's no false food photography here.
I want to try everything in this book. I'm about an eighth of the way through, so am excited to try more. I'm making Roast chicken with symac, za'tar and lemon and Chargrilled broccoli with chilli and garlic tonight, so am looking forward to seeing how they turn out. The chicken marinade smells amazing!
I have the next book 'Plenty' on order and will review that once I've made some of the dishes.
By D Herman
Format:Hardcover|Amazon Verified Purchase
Very Happy with the cookbook. I tried some of the recipes on friends before Christmas and got very high praise on the dishes cooked.
It was not difficult getting the basic herbs and spices required as I drove to a great supermarket that stocks all middle eastern food.
The recipes are easy to follow - especially the chicken. The herb salad is a huge hit each time I have served it.
It was not difficult getting the basic herbs and spices required as I drove to a great supermarket that stocks all middle eastern food.
The recipes are easy to follow - especially the chicken. The herb salad is a huge hit each time I have served it.
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4.7 out of 5 stars
Most recent customer reviews
4.0 out of 5 stars
Ottolenghi the cookbook
Les recettes sont magnifiques! Les photos sont belles j'ai adoré ce livre je le recommande à tous le monde !
Published 6 months ago by Marie-Hélène Tardif
4.0 out of 5 stars
You've got to try these recipes!
Yotam Ottelenghi is a hot young chef in the UK right now. He's produced two outstanding cookbooks which introduce readers to cuisines they might not be very familiar with, namely... Read more
Published on Aug 17 2010 by Mr. Randy C. Barber
5.0 out of 5 stars
Worth every penny
This is one of my favourite cookbooks, and that is saying something as I have a Lot of cookbooks. Beautifully photographed, carefully written and full of easy to produce and... Read more
Published on July 16 2010 by liz
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