Ottolenghi: The Cookbook

Ottolenghi: The Cookbook

The Cookbook

by Yotam Ottolenghi and Sami Tamimi

Hardback Publication Date: 01/07/2008

RRP  $49.99 $47.75

Ottolenghi is one of the most iconic and dynamic restaurants in the country.

Its unique blend of exquisite, fresh food, abundantly presented in a cutting-edge, elegant environment, has imaginatively redefined people's dining expectations. For the first time, Yotam Ottolenghi and Sami Tamimi are publishing here their superb sweet and savoury recipes. Yotam and Sami's inventive yet simple dishes are inspired by their respective childhoods in West and East Jerusalem but rest on numerous other culinary traditions, ranging from North Africa to Lebanon, Italy and California.

The 140 original recipes cover everything from accomplished meat and fish main courses, through to many healthy and quick salads and suppers, plus Ottolenghi's famous and delectable cakes and breads.

Ottolenghi: The Cookbook captures the zeitgeist for honest, healthy, bold cooking presented with flair, style and substance. This painstakingly designed, lavishly photographed recipe book offers the timeless qualities of a cookery classic.

ISBN:
9780091922344
9780091922344
Category:
TV / celebrity chef cookbooks
Format:
Hardback
Publication Date:
01-07-2008
Language:
English
Publisher:
Ebury Publishing
Country of origin:
United Kingdom
Pages:
304
Dimensions (mm):
284x192x24mm
Weight:
1.28kg
Yotam Ottolenghi

Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant.

He writes a weekly column in the Guardian's Weekend magazine and has published four bestselling cookbooks: Plenty and Plenty More (his collection of vegetarian recipes) and, co-authored with Sami Tamimi, Ottolenghi: The Cookbook and Jerusalem.

Yotam has made two Mediterranean Feasts series' for More 4, along with a BBC4 documentary, Jerusalem on a Plate.

Sami Tamimi

Sami Tamimi's intimate engagement with food started at a tender age, whilst watching his mother prepare Palestinian delicacies at their home within the walls of Arab East Jerusalem.

His first job was as a commis chef at the Mount Zion hotel in the city. He thereafter investigated some of his culinary passions, including the food of Yemen, Morocco, Egypt, Persia and even the Eastern European Jewish communities.

In 1997 he moved from Tel Aviv to London to work at Baker and Spice, creating a unique traiteur section with the strong identifiable flavours of the Middle East. In 2002 he teamed up with Yotam to open Ottolenghi.

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