|By (author):||Ottolenghi, Yotam|
|Subject:||COOKING / Individual Chefs & Restaurants|
|COOKING / Methods / Quick & Easy|
|COOKING / Regional & Ethnic / International|
|COOKING / Regional & Ethnic / Mediterranean|
|Publisher:||Appetite by Random House|
|Size:||10.66in x 7.66in|
|From The Publisher*||Ottolenghi for everyone: a long-awaited cookbook of 130 accessible and achievable recipes for every home cook, from powerhouse author, chef, and restaurateur Yotam Ottolenghi.|
Beloved for his innovative recipes that incorporate flavour-packed Middle Eastern ingredients, superstar chef Yotam Ottolenghi has become a household name the world over, and especially well-loved in Canada. And while countless home cooks have been inspired to integrate tahini, pomegranate molasses, za'atar and other Middle Eastern staples into their cooking, sometimes the long ingredients lists or hard-to-find recipe components relegate this recipes to weekend projects. In Simple, Ottolenghi presents a collection of delicious, pared-down dishes that are packed with his signature nuanced flavours, but in a way that's accessible for home cooks and weeknight dinners. Recipes like Roasted Baby Carrots with Harissa and Pomegranate, Roasted Red Onion and Chickpea Salad with Tomato and Tahini, and Spring Roast Chicken with Preserved Lemon are organized by type of dish (brunch dishes, soups, vegetables, grains and legumes, pasta, fish, meat, and desserts), making any meal brilliantly, deliciously simple.
|Review Quote*||Praise for Yotam Ottolenghi:|
"No chef captures the flavors of the moment better than Yotam Ottolenghi."
"Ottolenghi is a genius with vegetables--it's possible that no other chef has devised so many clever ways to cook them."
-Food & Wine
"Yotam Ottolenghi is the most creative but also practical cook of this new culinary era--a 21st-century Escoffier."
-Wall Street Journal
|Biographical Note||YOTAM OTTOLENGHI is the author or coauthor of the New York Times best-selling cookbooks Plenty, Plenty More, Ottolenghi, NOPI, Sweet, and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals, and Best International Cookbook by the James Beard Foundation. Ottolenghi lives in London, where he owns an eponymous group of restaurants and a high-end restaurant, Nopi.|