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Ottolenghi: The Cookbook Hardcover – September 3, 2013
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Featured Recipes from Ottolenghi
—Nigel Slater, author of Tender and Ripe
“Ottolenghi and Tamimi have a genius for adding intrigue to every dish, for making spices and herbs surprising, and for combining flavors that draw us in and warm our hearts. Each recipe in this book has the mark of originality and the power to inspire.”
—Dorie Greenspan, author of Around My French Table
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Top Customer Reviews
I come to this opinion from the perspective of someone who cooks almost exclusively vegetarian dishes. "Ottolenghi" is about two-thirds non-meat in content. Lots of terrific new vegetable entrees and sides, with the usual emphasis on freshness, herbs, nuts and Middle East/Mediterranean spices. What's really new in the author's approach in this cookbook is a generous section on desserts (most of them adaptations of classics) and many recipes for sauces that can be used with a lot of different entrees or as dips, spreads, etc.
I'm just getting started in using this new book--and in fact started with dessert! How does chocolate chestnut bar sound? A kind of exotic brownie, but richer and creamier than the traditional approach. Killer taste. The same chapter includes a fine recipe for a more traditional brownie, but clearly better, judging from the ingredients.
I'm a total fan of this guy and his books and have been giving them as gifts for the past year. I even gave one to a Moroccan friend who is a wonderful cook, but who became an instant admirer and regular user of Ottolengthi's "Plenty". So get the new one or at least one of the earlier books--it/they will change your life.
Having said that, I wish they had serving suggestions in this book for recipes. It would also help to have some sample menus, specially for someone new to Mediterranean cooking.
I live in US and as such the book is cumbersome to use because of metric system used throughout. I don't mind that much, but it would have been nice to include a conversion table somewhere. Hopefully, there will be a US edition soon, but I could not wait for it to come out.
The book is beautifully laid out and the pictures are very tempting.
Overall, I like the book a lot.
I have found Claudia Roden's New Book of Middle Eastern Food to be much better to work with- not as artistic, few pictures, but it has loads of recipes. Recipes? Oh, yes, those things.
As I said, it's pretty, but maybe just wasn't a fit for me. I have so many cookbooks, this didn't earn a permanent home on my shelves; I donated it to the thrift shop where I volunteer.
Most Recent Customer Reviews
This one is not worth buying. Jerusalem & Plenty Mor are excellent...I do not recommend this one. Basic, boring, repetitive style recipes.Published 1 day ago by Amazon Customer
Just an awesome addition to my kitchen's cookbooks and to my farmers' market!!Published 3 months ago by Triathlon King of Pain
One of the best cook boos ever. Opens your eyes to entirely new (non-American) ethnic cooking experience. Read morePublished 3 months ago by dagwood
A very fun and unique cook book from Yotam Ottolenghi. The recipes are not always the easiest, but there is plenty for chefs of any skill range. Read morePublished 4 months ago by Magru
After poring over this book at my daughter's house, I finally bought one for myself.
I love a well written book of any kind, and that includes cookbooks. Read more