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The spice of life
on January 12, 2013
I am obsessively reading this book - a pleasure that approximates that of tasting the actual dishes. Ottolenghi's descriptions and directions are so mouth-watering that the imagination almost satisfies your hunger. I have made several dishes by now and they all elicited rave revues. One caution: he is very liberal in his use of oi. If, like me, you have learned to cut down on fats and oils, you will adjust accordingly. For instance deep-frying veggies is a no-no for me - roasting tastes just as great. I just made hummus from scratch, its delicious, needed more lemon juice than he suggests but the amount is huge when you're used to buying little tubs from the store! We ground some of the spice mixtures and found others in Toronto's Kensington market.