Ottolenghi: The Cookbook

My admiration for this author/chef knows no limits. Really. I've been cooking out of Ottolenghi's "Plenty" cookbook for the past year or so at least twice a week and it's changed the family's eating habits and appreciation of good taste astronomically. So when this newly published cookbook (from the restaurant menu) was published in the U.S., I was interested. At the same time, I wondered how the newbie could improve and/or expand on the author's two previous (and terrific) books. I shouldn't have been the least bit skeptical. "Ottolenghi" is even better than its predecessors and chock-a-block full of great new food. I come to this opinion from the perspective of someone who cooks almost exclusively vegetarian dishes. "Ottolenghi" is about two-thirds non-meat in content. Lots of terrific new vegetable entrees and sides, with the usual emphasis on freshness, herbs, nuts and Middle East/Mediterranean spices. What's really new in the author's approach in this cookbook is a generous section on desserts (most of them adaptations of classics) and many recipes for sauces that can be used with a lot of different entrees or as dips, spreads, etc. I'm just getting started in using this new book--and in fact started with dessert! How does chocolate chestnut bar sound? A kind of exotic brownie, but richer and creamier than the traditional approach. Killer taste. The same chapter includes a fine recipe for a more traditional brownie, but clearly better, judging from the ingredients. I'm a total fan of this guy and his books and have been giving them as gifts for the past year. I even gave one to a Moroccan friend who is a wonderful cook, but who became an instant admirer and regular user of Ottolengthi's "Plenty". So get the new one or at least one of the earlier books--it/they will change your life.

What isn't there to like, love and eat to your hearts content! My new cookbook purchases began as a quest to help my husband with his gout. I stumbled onto grains and fell in love. I've always loved grains, these unique taste and feel in my palate. I'm a darn good cook or I never would have ventured the purchase of this and the O Jeruselem! (yesh, one would think I'd spell it correctly.) cookbook. BUT, I wish the authors, whom I adore and love reading the beautiful history of where and how these receipes originated would cover the absolute need to have excellent cookware. My pots and pans suck to put it mildly. Both my children are excellent cooks and I called to see what they are using; boy what a lesson I got. So, I'm backing off the receipes which my pans simply will not cook according to what is the ultimate outcome. I'm purchasing NEW cookware and I'll go from there. Anyone have suggestions, I'm open! Eating right, cooking the the right pans is so much more critical than I ever imagined. So far, I love the foods that have turned out well. Not growing up in the Middle East is a disadvantage; my husband has a hard time adjusting to the spicing. I love it as I'm an army brat and lived all over the world...thus, trying new foods is just dandy with me. I love that Amazon offers so much, I love my grains and I love learning how to cook differently. It's fun, surprising and taste delious. Yotam and Sami are great and what a blessing they bring to all who try their books as they leave a little of themseleves in every reciepe.

In a somewhat backwards fashion, I came to this book after being really familiar with his other work. Because this was his first cookbook, I expected this to be less polished and maybe less complex than some of his later works. I am still not sure how to compare this to his other books, as it really stands out among the rest of them. He clearly had not yet perfected his style, as the food photography and layout is quite different from his other works. I would also say that this book will sometimes have several recipes on one page, rather than the more typical layout of one page for recipe and the other for photography. In fact, there's many recipes in here that are not photographed at all, while there's two page spreads of his restaurants, many out of focus. The lack of food photography in the way that may be expected by today's standards may turn some people off, but I found the book to be really refreshing. I was excited by the challenge of how simply some of these recipes were written, especially given that many of them are actually either complex or challenging, or both! Some of these recipes have really enticed me. I particularly love the roasted eggplant salad with saffron yogurt and pomegranate seeds and toasted pine nuts. It is so good, and the saffron yogurt alone is now a staple in my home. One of the recipes for couscous has you homemake labneh--I decided to give it a try, Why not? It was fun, and led to an incredible experience! I would completely recommend. The chicken dishes pack such incredible flavor and are different. This book really teaches you some great techniques if you're patient and willing to really explore and make some the recipes in the Larder section, too. I should also note, this book is worth it alone for the baking section in the back. Ottolenghi actually started his career as a pastry chef, and this book shows off his skill there quite well, given that he is really far more known for his cooking than baking at this point. There's tons of recipes, and although they don't necessarily reinvent the wheel, they're great for things like little Christmas gifts or something to bring to a party. The sour cherry amaretti cookies were a huge hit for me. I even made my own almond meal with his instructions, though you could easily skip that step for less effort. I was not expecting to come away from this book so excited and particularly, like I really learned something new. I recommend this mostly to people that are already really invested in Ottolenghi and not just a casual observer, as this is probably less approachable than most of his catalogue, especially due to the way it was written (less instruction, with an unwritten expectation that you already have quite an extensive knowledge of cooking) and the lack of photos of many of the dishes.

I decided to try something different building off the cookbook and reflecting my own 'snout to tail' approach to eating. So I purchases a young veal calf and puts it in my back yard eating grass. After a couple a weeks and snuck up and lopped off an ear with a pair of hedge trimmers. I takes that fresh eat and rolls it in a buttermilk batter with some Old Bay and fries her up in bit of oil. The old calf is out there bawling away and I'm afraid the neighbors are gonna make a fuss, but what can you do. I pulls it out of the oil and rolls is up in a taco shell with some lettuce and salsa, and gives her a bit. Just as I'm biting in, the calf gives a little sqwallkkk like its ear was still on or something (which it obviously was not 'cause I have it wrapped up in a taco). But I gives it a bite and its good and crunchy - and not bad at all! So I would give this book a thumbs up for embarking me upon the culinary journey!

Beautiful book containing elevated recipes with easy to follow techniques. I’m happy that I got this as my intro into Mediterranean cooking

I received Yotam's book - "Plenty" as a gift from my UK friends that were visiting. They know Ottolenghi personally and frequent his restaurants. I love cooking from his books and his recipes are simple to understand. I now own 3 of his cookbooks. I really like reading them -- his stories and pictures in these books is beautifully done. The books are not just about recipes -- it is about his life. While visiting the UK last year I was able to eat at Ottolenghi restaurant -- fabulous food and spices. I was able to purchase many of the foreign spices at an open air market while in the UK. Happy cooking and reading!

Every recipe is a huge hit! Sometimes the ingredients or ingredient combination sounds odd but trust the recipes because they always come out great. My daughter is only five and loves picking new recipes for me to try. I also get pushed out of my 'comfort zone' but using ingredients I have never used or even heard of before. Also, it gives descriptions on the not so common ingredients and other things that are very useful! Great for a cook or baker at any level. I never feel confused or in over my head because there are pages of tips and help as well as very easy to follow recipes. The only thing is make sure you have a measurement conversion table or app because it used all types :)

I love the format of the book. I love the size of the book. I love the pictures in the book. I love the text written in red letters. I love the bright ideas on how to do a salady tasty and I LOVE all the sweet recipes! Even the package were the book arrived was amazing! Looked like Christmas! I already did the orange polenta cake and made a lot of fans! Also tried the Meringues (with Orange flower water) and they come out of the owen perfect! Thank you to teach me how to do celeriac palatable! Great book!

Nicely bound, clearly printed with well explained recipes and lots of mouth watering photographs.

Ottolenghi siempre me sorprende con sus recetas. Son estupendas.

Bellissimo libro foto molto accattivanti, per gli amanti del genere anche le ricette sono fantastiche

This book is beautiful - the food, the photos, the design and the passion for fresh, healthy, delicious food of the authors. Some of the ingredients are a little harder to find in Japan, but many of the recipes have ingredients that are easy to source. The salads and cakes are my favourites. This is one of those rare cookbooks that you actually want to read, not just flip to the recipes. Highly recommended

I bought this book because I was cooking from Ottolenghi's Plenty, which I love for its creative combinations of vegetables, herbs, and spices. This second book, based on dishes prepared at the authors' London restaurant, also named Ottolenghi, is equally superb. I started with the broccoli salad because I adore broccoli and because the authors noted that restaurant customers picketed when it was removed from the menu. I love it! Parboiled and charred broccoli dressed with garlic and pepper and the oil they're cooked in. Just exquisite! I have owned and cooked from many notable cookbooks over the years, and this is the first that really enchants my primal tastebuds. One can really taste what one is eating, and appreciate the different ingredients. The recipes are stunningly creative. I am just fascinated!