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Ottolenghi

Ottolenghi

The Cookbook

by Yotam Ottolenghi and Sami Tamimi

Hardback Publication Date: 03/09/2013

  $56.25

Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.

Yotam Ottolenghi s four eponymous restaurants each a patisserie, deli, restaurant, and bakery rolled into one are among London s most popular culinary destinations.

Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. The recipes reflect the authors upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.

ISBN:
9781607744184
9781607744184
Category:
National & regional cuisine
Format:
Hardback
Publication Date:
03-09-2013
Language:
English
Publisher:
Ten Speed Press
Country of origin:
United States
Pages:
287
Dimensions (mm):
276x192x34mm
Weight:
1.27kg
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.

This title is in stock with our US supplier and is sent from our Sydney warehouse within 10 working days of you placing an order.  

Once received into our warehouse we will despatch it to you with a Shipping Notification which includes online tracking.

Please check the estimated delivery times below for your region, for after your order is despatched from our warehouse:

ACT Metro  2 working days

NSW Metro  2 working days

NSW Rural  2 - 3 working days

NSW Remote  2 - 5 working days

NT Metro  3 - 6 working days

NT Remote  4 - 10 working days

QLD Metro  2 - 4 working days

QLD Rural  2 - 5 working days

QLD Remote  2 - 7 working days

SA Metro  2 - 5 working days

SA Rural  3 - 6 working days

SA Remote  3 - 7 working days

TAS Metro  3 - 6 working days

TAS Rural  3 - 6 working days

VIC Metro  2 - 3 working days

VIC Rural  2 - 4 working days

VIC Remote  2 - 5 working days

WA Metro  3 - 6 working days

WA Rural  4 - 8 working days

WA Remote  4 - 12 working days

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