4.0
Ottolenghi Simple
ByPublisher Description
JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.
In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.
In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.
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vee_isabellax
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loyee
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Nizzy
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“I've heard nothing much about Ottolenghi until my cookbook club selected this volume for the month of September at the same time I randomly selected Plenty from my e-library. The dishes are all approachable due to the S.I.M.P.L.E. collection of recipes. If you don't know, each letter stands for a specific approach to cooking (ex. S= short on time) to make it easier to decide what you have time to make during your week.
Of the recipes that I tried, the clear winners were the Roasted Asparagus with Almonds, Capers, and Dill, the Lamb Meatloaf with Tahini Sauce and Tomatoes (I had it without the sauce), and the Chicken Marbella. Each dish was absolutely flavorful. This cookbook is definitely worth a look.”
Lorraine
Created 2 months agoShare
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“A great cookbook, should be on every cook’s radar🧑🍳 .
Happy Cooking!🥘”
Kim Roxs
Created 4 months agoShare
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About Yotam Ottolenghi
Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His second book, Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.
Other books by Yotam Ottolenghi
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