Ottolenghi Simple: A Cookbook​​​​​​​ by Yotam Ottolenghi​​​​​​​ | Conversation Starters E-Book

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• Herausgeber: Daily Books
• Kategorie: Bildung
• Sprache: Englisch

Veröffentlichungsjahr: 2019

Beschreibung

Ottolenghi Simple: A Cookbook by Yotam Ottolenghi | Conversation Starters

This engaging cookbook is filled with the kind of dishes that have made Ottolenghi's broad and well-deserved reputation. Try his Braised Eggs with Leeks and Za'atar; Lamb and Feta Meatballs; Cauliflower, Pomegranate, and Pistachio Salad; and Fig and Thyme Clafoutis. The book features a collection of 130 recipes which chef Ottolenghi infuse with his Middle Eastern signature cooking. The dishes are simple but prepared in interesting ways. Bon Appétit says Yotam Ottolenghi "captures the flavors of the moment." No other chef does this better.

Ottolenghi Simple is declared one of the best cookbooks of 2018 by NPR, The New York Times, and The Kitchn. It is one more bestseller cookbook in the long list of New York Times bestselling cookbook author.

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Ottolenghi Simple

Yotam Ottolenghi

Busy Readers Conversation Starters

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London Sky Press

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Copyright © 2019 by London Sky Press. All Rights Reserved.

First Published in the United States of America 2019

Table of Contents

Title Page

Copyright Page

Verity

Introducing Ottolenghi Simple

Discussion Questions

Introducing the Author

Fireside Questions

Inspiration Behind Ottolenghi Simple

Quiz Questions

Trivia Facts About Ottolenghi Simple

Follow the Author

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Foster a deeper understanding of the book

Promote an atmosphere of discussion for groups

Assist in the study of the book, either individually or corporately

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Contents

––––––––

Introducing Ottolenghi Simple

Discussion Questions

Introducing the Author

Fireside Questions

Inspiration Behind Ottolenghi Simple

Quiz Questions

Trivia Facts About Ottolenghi Simple

Introducing Ottolenghi Simple

O

ttolenghi Simple: A Cookbook is a book featuring Middle-Eastern-inspired recipes written by Yotam Ottolenghi. It is a collection of 130 recipes which chef Ottolenghi infuse with his Middle Eastern signature cooking. The dishes are simple but prepared in interesting ways. They can be prepared in less than 30 minutes. The number of ingredients do not reach more than ten and are cooked in a single pot. Pantry staples are often used, and some ingredients can be prepared ahead of time. The book spells out the word SIMPLE, and each letter represents important principles used in preparing the dishes. S stands for Short on Time, I for Ingredients which count less than ten, M is for Made ahead dishes, P is for Pantry staples that are often used, L is for Lazy cooks who have many other things to do in the house, and E is for Easy food preparations. The book highlights the use of vegetables in many dishes throughout the chapters and has specific chapters devoted to them namely Raw Veg and Cooked Veg. Most of the recipes use fresh herbs and quality spices. A fan of Ottolenghi shares that the quality of spices will make the difference in the cooking. Grocery store-bought spices are often low in quality so chefs will need to look for the spices from experienced spice merchants. Exciting potato recipes are featured including Oven Fries with Oregano and Feta and Shallow-fried potatoes with Rosemary and Sumac. A chapter is devoted to fish and seafood recipes. The meat chapter features recipes for lamb, pork, and beef. The book design and layout make it easy for readers to navigate the book. Instructions are easy to follow and are detailed, helping readers to avoid making guesses. Readers are advised to stock their pantry with the usual staples. A supply of fresh vegetables should also be available. Add to these Ottolenghi's staples which include yogurt, Urfa chile flakes, sumac, Rose harissa, tahini, preserved lemons, cardamom, and pomegranate molasses. A sample of the recipes includes Braised Eggs with Leeks and Za'atar; Lamb and Feta Meatballs; Cauliflower, Pomegranate, and Pistachio Salad; and Fig and Thyme Clafoutis. The book features over 130 photographs.

An Amazon review credits Ottolenghi's cookbooks for providing great-tasting dishes that helped her manage her weight. His dishes allow her and her family to feel confident about staying healthy. "This type of diet has meant that we don't even really have to think about our weight anymore. If we get a bit slack for a bit and go out a few more times than usual, any extra weight drops off once we resume our usual eating patterns," she says. She likes the freedom that comes with cooking the Ottolenghi dishes. "It isn't a chore with delicious vegetable dishes like this book contains!" She exclaims.

A review by Food52 blog says the recipes are bright, fresh, complex, and multi-layered in flavors. These are achieved through the combination of fresh herbs, blending nuts and spices, and umami-rich ingredients like pomegranate molasses and black garlic. The dishes are loved for making readers feel at home through the use of familiar ingredients.

The New York Times Book Review says every recipe in the book features a twist and a unique taste that one rarely tastes in weeknight homemade meals.

The Boston Globe review says "everything Ottolenghi touches turns to gold." He has, accordingly, contributed to the way people are cooking more adventurously in the kitchen today.

His new book will help more cooks explore new flavors in the kitchen. They will learn new techniques and will be oriented to new exotic ingredients. "They'll see what a little harissa or tahini can do for their food," the review says. The Los Angeles Times review says the book is engaging "and filled with the kind of dishes that have made Ottolenghi's broad and well-deserved reputation." It is worth adding to one's cookbook collection. departures.com Says the book is "a brilliant way to up your regular dinner game." Food & Wine review says the author teaches interesting ways to cook vegetables. Perhaps, no other chef could have thought of the many ways to cook vegetables.

The Wall Street Journal review says Ottolenghi "is the most creative but also the practical cook of this new culinary era." He is compared to Escoffier and is considered the 21st-century version of the French chef. Bon Appétit  review says Yotam Ottolenghi "captures the flavors of the moment." No other chef does this better.

Ottolenghi Simple is declared one of the best cookbooks of 2018 by NPR, The New York Times, and The Kitchn. It is one more cookbook in the long list of New York Times bestseller cookbook author Yotam Ottolenghi.