"synopsis" may belong to another edition of this title.
"About this title" may belong to another edition of this title.
Shipping:
FREE
Within U.S.A.
Book Description Condition: New. Brand new, pristine condition book offering a fresh and immersive reading experience, ready to captivate any reader from the very first page. Seller Inventory # 973
Book Description Hardcover. Condition: new. Product DescriptionJAMES BEARD AWARD FINALIST The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Zaatar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.ReviewBest Cookbooks of 2018-NPRBest Cookbooks of Fall 2018-New York Times10 Best Cookbooks of 2018-The KitchnBest Cookbooks of 2018-San Francisco Chronicle"Every recipe has a brightness, a twist and a unique layer of flavor that you rarely get at home on a weeknight."-New York Times Book Review"Its a useful and engaging book, filled with the kind of dishes that have made Ottolenghis broad and well-deserved reputation . this is food thats worth putting on the plate, and another cookbook thats very much worth adding to the stack."-Los Angeles Times"Its a brilliant way to up your regular dinner game."-Departures.com"Needless to say, everything Ottolenghi touches turns to gold - all well-earned and deserved. He has played a major role in changing how people cook and how much more adventurous in the kitchen they are now. With this new volume, even more cooks will discover flavors theyve never known, techniques theyll embrace, ingredients that are exotic and exciting and a little thrilling to use. Theyll see what a little harissa or tahini can do for their food."-Boston GlobePraise for Yotam Ottolenghi:"No chef captures the flavors of the moment better than Yotam Ottolenghi."-Bon Apptit"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 JournalAbout the AuthorYotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His second book, Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.Excerpt. Reprinted by permission. All rights reserved.Hot, Charred Cherry Tomatoes with Cold YogurtOne of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yogurt, so make sure the tomatoes are straight out of the oven and the yogurt is straight out of the fridge. The heat of the tomatoes will make the cold yogurt melt, invitingly, so plenty of crusty sourdough or focaccia to mop it all up is a must alongside.Serves four as a starter or part of a mezze plate12 1/4 oz (350g) cherry tomatoes3 tbsp olive oil3/4 tsp cumin seeds1/2 tsp light brown sugar3 garlic cloves, thinly sliced3 thyme sprigs6 oregano sprigs: 3 sprigs left whole and the rest stemmed, to serve1 lemon: finely shave the skin of 1/2 to get 3 strips, then finely grate the other 1/2 to get 1 tsp zestflaked sea salt and black pepper1 2/3 cups (350g) extra-thick Greek-style yogurt, fridge-cold1 tsp Urfa chile flakes (or 1/2 tsp other crushed red pepper flakes)1. Preheat the oven to 425F.2. Place th. Seller Inventory # DADAX1607749165
Book Description Condition: New. Seller Inventory # 32479074-n
Book Description Hardcover. Condition: new. Seller Inventory # 9781607749165
Book Description Condition: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books!. Seller Inventory # OTF-S-9781607749165
Book Description Hardback or Cased Book. Condition: New. Ottolenghi Simple: A Cookbook 3.45. Book. Seller Inventory # BBS-9781607749165
Book Description Condition: new. Seller Inventory # FrontCover1607749165
Book Description Hardcover. Condition: new. New. Seller Inventory # Wizard1607749165
Book Description Hardcover. Condition: new. Buy for Great customer experience. Seller Inventory # GoldenDragon1607749165
Book Description Condition: New. . Seller Inventory # 52GZZZ00IB08_ns