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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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He has won awards for his first cookbook "Jerusalem" and all three of his later books are equally as good and innovative in their recipes and simplicity.
Plus the book has a coating so it wipes clean after use - how awesome is that!!
The ingredient amounts are off, and the results are banal, at best. Ignore the hype. Buy Julia, or Madhur, or someone else.
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.
Top international reviews
But I'm mainly taking off a star because of the hard-copy book itself. Evidently, cookbook publishers have decided that we now only buy their products to admire photos,and then put them back on our coffee tables. They've forgotten that cookbooks are supposed to be instruction manuals, of use in the kitchen. Yet they continue to publish books in such large form that they cannot fit into any kitchen shelving. Well, many of us buy these books to cook from and while we appreciate the photos we would also appreciate publishers to give some thought to practicality. tifact.Otherwise we might as well just bring our laptops into our kitchen and look for recipes there. I'm tired of 'beautiful' books I have a hard time using.
We tried sweet potato dauphinois, glazed roasted carrots and peas, and brownie for our first feast. All were really excellent. Requires some preparation, not 15 minute meals
Covers all courses with creative combinations
The reviews here persuaded me that I did. I've had the books for a couple of months now and the food has been ravishing - delicious combinations of flavours that I wouldn't find on my own. Friends have been more enthusiastic over these dishes than anything else I've served recently.
I've never been one for reading cookbooks in bed but this book has been by the bed when it hasn't been used in the kitchen.
The layout isn't the best but that is my only cavil with this gorgeous book.