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Ottolenghi: The Cookbook

by Sami Tamimi , Yotam Ottolenghi

Published by Ebury Press

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Details

EAN: 9780091922344
Published: 1 May 2008

About the book

Synopsis

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.

Media reviews

What the critics say

Britain's most eagerly awaited cookbook
- The Guardian

Yotam Ottolenghi and Sami Tamimi...are purveyors of some of the city's most beautiful food. In this sleek, good-looking volume they spill the beans on some of their best known dishes. It's very modern, very metropolitan... in the vein of the River Cafe and Moro books - and we suspect it will be just as popular with London farmer's market shoppers this summer
- Time Out

Set to be the al fresco bible for summer
- ES Magazine

There's something irresistibly beautiful about the food at Ottolenghi and the book to accompany the cafes is as seductive: vivid flavours, bright colours and smart, simple ideas for food that mixes middle eastern and Italianate tastes.
- Delicious

Gorgeous, healthy recipes...a wonderful book.
- Sunday Times' Culture

The stage is set for a new era of simple pleasure... The philosophy of serving food that is not industrialized is a joy to behold
- The Evening Standard

...beauty in the composition of salads and other dishes, integrity in the baking, seduction in the desserts and the white noise of serene, convivial surroundings...
- Evening Standard

Ottolenghi is one of those places that has creatively redefined what we expect of eating out
- Good Food Guide 2006

My favourite book this year.
- Review

They have a perfectly judged sense of what people actually feel like eating.
- Financial Times

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About the authors

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...

More about Sami Tamimi

Yotam Ottolenghi

Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Nottin...

More about Yotam Ottolenghi
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