|By (author):||Murad, Noor|
|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:||9.50in x 6.75in|
|From The Publisher*||The Globe and Mail bestselling author Yotam Ottolenghi and his superteam of chefs bring you the second installment in the Ottolenghi Test Kitchen series, delivering maximum-flavor recipes with cook-it-forward elements that can turn any dish into an Ottolenghi favorite. |
Just like Ottolenghi Test Kitchen: Shelf Love, Ottolenghi Test Kitchen: Extra Good Things is all about bringing big flavor and flexibility to every meal, with pantry staples and freezer-friendly ingredients. This time, Yotam, Noor, and the rest of the test kitchen team bring you delicious recipes that'll you love to cook on a weeknight, each with a special element that can be used to create endless Ottolenghi-inspired possibilties. These special elements are the makings of the most fantastic pantry to have at your fingertips-condiments with a little bit of funk or crunch, irresistible sauces, zippy dressings and drizzles, and more make-ahead items you'll use over and over throughout the week, to elevate every meal with that little extra Ottolenghi touch.
These crave-worthy additions will instantly become favorites in your repertoire for their ability to be used in countless ways. Maybe you'll use the extra Marinated Feta from Oven-Braised Chickpeas with Carrots and Dates to give oomph to a salad or toast the next day. Or, maybe you'll use the Harissa Butter that shines in Mushroom Kiev to work magic in future mashed potatoes or steamed veggies. Or perhaps you'll fall in love with the Tamarind Dressing used for Turmeric-Fried Eggs, and later spoon it over a steak. The desserts, too,are highly adaptable and meant to be built upon, with elevated but simple classics like mousse, crostata, and granita that give you "one basic" treatment to teach you the essential technique, but that you can riff on immediately with your own preferred flavor combinations.
These are recipes for playing it forward, Ottolenghi style-filling your cupboards with adaptable, homemade ingredients to add some oomph to every mealtime.
|Biographical Note||NOOR MURAD is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She has since developed recipes for the books Falastin and Ottolenghi Flavor, as well as for Ottolenghi's MasterClass series and other online Ottolenghi publications. YOTAM OTTOLENHI is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookbooks. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times.|