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Ottolenghi: The Cookbook Hardcover – September 3, 2013

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Editorial Reviews Review


“This is simply wonderful cooking...modern, smart, and thoughtful. I love it.”
—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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Product Details

  • Hardcover: 304 pages
  • Publisher: Ten Speed Press; 1St Edition edition (September 3, 2013)
  • Language: English
  • ISBN-10: 160774418X
  • ISBN-13: 978-1607744184
  • Product Dimensions: 8 x 1.1 x 11 inches
  • Shipping Weight: 2.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (234 customer reviews)
  • Amazon Best Sellers Rank: #3,089 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

83 of 84 people found the following review helpful By Blue in Washington TOP 1000 REVIEWER on November 28, 2013
Format: Hardcover Verified Purchase
My admiration for this author/chef knows no limits. Really. I've been cooking out of Ottolenghi's "Plenty" cookbook for the past year or so at least twice a week and it's changed the family's eating habits and appreciation of good taste astronomically. So when this newly published cookbook (from the restaurant menu) was published in the U.S., I was interested. At the same time, I wondered how the newbie could improve and/or expand on the author's two previous (and terrific) books. I shouldn't have been the least bit skeptical. "Ottolenghi" is even better than its predecessors and chock-a-block full of great new food.

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.
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89 of 101 people found the following review helpful By Laurie A. Treacher on August 2, 2010
Format: Hardcover Verified Purchase
I have so many cookbooks some might see it as ridiculous I buy yet another...but this one is really quite special. This book is very inspiring. Nice pictures, they really bring the dishes to life. However, it's the inventive, thoughtful combination of ingredients that just blow me away. Seriously, I just look at the picture of the green bean and pea dish and 20 other variations pop in my head. I am not a recipe follower too often, mostly I just read and then start chopping whatever is in the kitchen. I heartily recommend it even though I have barely read through 15 pages. The authors are VERY specific in their cooking directions in a really good way. They also like their veggies a bit on the crunchy side for our family's taste, but that is simple to change. I wish it was in paperback so it was easier to read in bed.
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120 of 140 people found the following review helpful By pripen on February 16, 2009
Format: Hardcover
I am a fan of Ottolenghi recipes. I follow their Guardian column 'The New Vegetarian'. I find their recipes fresh, modern, bright and fun. So far I have tried couple of eggplant recipes, pistachio cookies and baked okra. All came out great. Their recipes in Guardian-online are fun as well.
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.
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42 of 48 people found the following review helpful By tklite on March 26, 2012
Format: Hardcover
A long-time follower of his column in the Guardian, I am a huge fan of Ottolenghi's cooking, recipes and approach. Fresh ingredients, lusty flavors, colors and tastes that pop... every mouthful is like a sped-up trip around the Mediterranean. I ordered this cookbook from the UK when it first came out as I couldn't wait for a US version. I can figure out the conversion with some good kitchen gadgets, but I'd love to see a version that includes both US + UK measurements in the future. This has been my go-to cookbook for quite some time now and I have tested only about 25% of the recipes, as they all seem to be winners so I tend to go back to the same (delicious) ones over and over. (My faves: Harissa-marinated chicken w/grapefruit salad (unbelievably good!), chilled red pepper soup, seared duck breasts w/ blood orange sauce.) However, this weekend I finally tried a new recipe (mushroom/celery/wheat salad) and, once again, was thrilled with the results.
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77 of 94 people found the following review helpful By Susan's evil twin on January 19, 2014
Format: Hardcover Verified Purchase
I know Ottolenghi is the superstar right now, & this may be sacrilegious, but I found this book was way high on fluff and way short on substance- and recipes. The cover is even padded like a pillow. I'm not saying it's not a beautiful book, but double page spreads of someone's back w/ a cute braid, & lots & LOTS of artfully out-of-focus shots, also full page, of his restaurant don't a cookbook make. In fact, I think I found the whole thing so egotistical that it just plain annoyed me. Perhaps that's my problem with it. It's lovely to look at and hold and all that, so maybe it just wasn't the right book for me. I am an experienced cook, certainly not a slave to following recipes, but wanted to learn more about Middle Eastern based cooking, and less about his restaurant. The difficulty of finding some of these ingredients, even in a notably "foodie" city, is kind of silly, too. Is it because I'm in the states & he's in Europe? perhaps.

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.
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