Ottolenghi: The Cookbook

by Yotam Ottolenghi, Sami Tamimi

ISBN-10: 0091922348
ISBN-13: 9780091922344
Publisher: Ebury Press
Publication Date: December, 2008
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Recipe Index

Recipesort icon Page Rating
Almond and Orange Florentines 227
0
Apple and Olive Oil Cake with Maple Syrup 193
0
Asparagus and Samphire 34
0
Aubergine-Wrapped Ricotta Gnocchi with Sage Butter 28
0
Baked Artichokes and Broad Beans 38
0
Baked Okra with Tomato and Ginger 43
0
Banana and Hazelnut 259
0
Barbecued Quail with Mograbiah Salad 131
0
Basil and Lime 247
0
Beef and Lamb Meatballs Baked in Tahini 109
0
Blueberry Crumble 211
0
Brioche 177
0
Brioche Galette 264
0
Brownies 236
0
Burnt Aubergine with Yellow Pepper and Red Onion 27
0
Butterbeans with Sweet Chilli Sauce and Fresh Herbs 72
0
Buttered Prawns with Tomato, Olives and Arak 150
0
Butternut, Carrot and Goat’s Cheese Tartlets 175
0
Camargue Red Rice and Quinoa with Orange and Pistachios 76
5
Caramel and Macadamia Cheesecake 199
0
Caramelized Endive with Serrano Ham 49
0
Carrot and Peas 66
0
Carrot and Walnut Cake 200
0
Carrot, Apple and Pecan 212
0
Cauliflower and Cumin Fritters with Lime Yoghurt 50
0
Champagne Chocolates 229
0
Chargrilled Asparagus, Courgettes and Manoun 33
0
Chargrilled Broccoli with Chilli and Garlic 41
0
Chargrilled Cauliflower with Tomato, Dill and Capers 51
0
Cheddar and Caraway Cheese Straws 188
0
Chickpeas with Spinach and Honeyed Sweet Potatoes 82
0
Chilled Red Pepper Soup with Soured Cream 94
0
Chocolate 215
0
Chocolate 247
0
Chocolate Fudge Cake 196
0
Cinnamon and Rosewater 250
0
Courgette-Wrapped Lamb Kebabs 108
0
Couscous and Mograbiah with Oven-Dried Tomatoes 77
0
Couscous with Dried Apricots and Butternut Squash 80
0
Crumble 279
0
Crushed New Potatoes with Horseradish and Sorrel 63
0
Crusty White Italian Loaf 162
0
Cucumber and Poppy Seed Salad 20
0
Cupcakes 214
0
Danielle’s Sweet Potato Gratin 68
0
Dark Chocolate 258
0
Etti’s Herb Salad 23
0
Fennel and Feta with Pomegranate Seeds and Sumac 17
0
Fennel, Cherry Tomato and Crumble Gratin 53
0
Figs with Young Pecorino and Honey 15
0
Focaccia (plus Three Toppings) 170
0
French Beans and Mangetout with Hazelnut and Orange 36
0
Fresh Berries 258
0
Fried Scallops with Saffron Potatoes, Asparagus and Samphire 149
0
Granola 279
0
Granola Bars 236
0
Green Olive Loaf 163
0
Green Tahini Sauce 272
0
Grilled Aubergine and Lemon Soup 91
0
Grilled Mackerel with Green Olive, Celery and Raisin Salsa 137
5
Grilled Mackerel with Sweet Potato Pickle and Mint Yoghurt 138
0
Hariria (Lamb, Chickpeas and Spinach) 95
0
Harissa-Marinated Chicken with Red Grapefruit Salad 119
0
Hazelnut 214
0
Individual Plum Clafoutis 263
0
Jerusalem Artichoke and Rocket Soup 94
0
Jerusalem Artichoke and Swiss Chard Tart 172
0
Khalid's Chocolate and Chestnut Bars 241
0
Kosheri 85
0
Labneh 272
0
Lamb Cutlets with Walnut, Fig and Goat’s Cheese Salad 107
0
Lavender and Honey 207
0
Lemon and Blueberry 207
0
Lemon Curd 277
0
Lemon Meringue 259
0
Macadamia and White Chocolate 240
0
Macaroons (General Method) 246
0
Marinated Aubergine with Tahini and Oregano 26
0
Marinated Rack of Lamb with Coriander and Honey 104
5
Marinated Romano Peppers with Buffalo Mozzarella 54
0
Marinated Turkey Breasts with Cumin, Coriander and White Wine 126
0
Mascarpone Cream 278
0
Meringues 249
0
Mixed Mushrooms with Cinnamon and Lemon 55
0
Muffins 209
0
Olive Oil Crackers 186
0
Orange Polenta Cake 195
0
Organic Salmon and Asparagus Bruschetta 183
0
Organic Salmon with Red Pepper and Hazelnut Salsa 139
0
Oxtail Stew with Pumpkin and Cinnamon 118
0
Pan-Fried Sea Bass on Pita with Labneh, Tomato and Preserved Lemon 144
0
Pan-Fried Sea Bream with Green Tahini and Pomegranate Seeds 145
0
Parmesan and Poppy Biscuits 187
0
Parsnip and Pumpkin Mash 65
0
Passion Fruit Jam 276
0
Peach and Raspberry 206
0
Peaches and Speck with Orange Blossom 13
0
Pear and Amaretto Crumble Cake 218
0
Pistachio and Ginger Biscotti 224
0
Pistachio and Rosewater 249
0
Pistachio Shortbreads 220
0
Plum, Marzipan and Cinnamon 209
0
Portobello Mushrooms with Pearl Barley and Preserved Lemon 56
0
Pre-Baked Cases 255
0
Preserved Lemons 273
0
Prune and Brandy Truffles 233
0
Purple Sprouting Broccoli and Salsify with Caper Butter 42
0
Puy Lentils and Sour Cherries, Bacon and Gorgonzola 81
0
Radish and Broad Bean Salad 16
0
Raspberry and Oat Bar 234
0
Raspberry Jam 276
0
Red Lentil and Chard Soup 90
0
Roast Chicken with Saffron, Hazelnuts and Honey 123
0
Roast Chicken with Sumac, Za’atar and Lemon 122
0
Roast Chicken with Three-Rice Salad 124
0
Roast Pork Belly (plus Two Relishes) 114
0
Roast Potatoes and Jerusalem Artichokes with Lemon and Sage 60
0
Roasted Aubergine with Saffron Yoghurt 29
0
Roasted Beef Fillet (plus Three Sauces) 110
0
Roasted Butternut Squash with Burnt Aubergine and Pomegranate Molasses 46
0
Roasted Pepper and Cannellini Bruschetta 182
0
Roasted Red and Golden Beetroot 63
0
Roasted Sweet Potato with Pecan and Maple 67
0
Rough Puff Pastry 280
0
Ruth’s Mayonnaise 273
0
Salty Peanut and Caramel 247
0
Sardines stuffed with Bulgar, Currants and Pistachios 146
0
Seafood, Fennel and Lime Salad 135
0
Seared Duck Breast with Blood Orange and Star Anise 128
0
Seared Tuna with Pistacho Crust and Papaya Salsa 140
0
Semolina and Raspberry Tart 262
0
Shortcrust Pastry 281
0
Sour Cherry Amaretti 232
0
Sour Cherry and Walnut Stick 166
0
Sticky Chocolate Loaf 219
0
Sweet and Sour Celeriac and Swede 64
0
Sweet and Spicy Beef and Pork Pie 174
0
Sweet Broccolini with Tofu, Sesame and Coriander 39
0
Sweet Pastry 281
5
Sweet Potato Galettes 181
0
Tamara’s Stuffed Vine Leaves 86
0
Tartlets 255
0
Teacakes 205
0
Toffee 240
0
Turkey and Sweetcorn Meatballs with Roasted Pepper Sauce 125
0
Vanilla Essence 277
0
White Chocolate and Cranberry Biscuits 225
0
White Chocolate and Raspberry 258
0
Whole Wheat and Mushrooms with Celery and Shallots 73
0
‘Pizza’ with Feta, Tomato and Olive 178
0

Publishers Information

About Ottolenghi: The Cookbook

Publisher Web Link: http://www.eburypublishing.co.uk/

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 book, lavishly photographed book offers the timeless qualities of a cookery classic. (http://www.eburypublishing.co.uk/)

Author Information

About Yotam Ottolenghi

Author Web Link: http://www.ottolenghi.co.uk/

An unpredicted turn, around the age of 30, saw Yotam come to London in 1998 to study cookery at the Cordon Bleu. Prior to that, whilst still living in his native Israel, he was pursuing a career in completely different spheres - academia and journalism.

He started off as an assistant at the pastry department at The Capital restaurant in Knightsbridge (which left a few mental blemishes but was, supposedly, a spirit building experience), and then moved on to become a pastry chef at the Kensington Place group of restaurants, headed by Rowley Leigh.

His next stop was at the famous Baker and Spice shop in Chelsea, where he eventually became the head pasty chef and gained some of his most valuable professional experience.

In 2002, he teamed with Noam Bar, Sami Tamimi and Jim Webb to set up Ottolenghi. This was, in all honesty, an instant success.

Yotam Ottolenghi writes a weekly column The New Vegetarian in the Guardian weekend Saturday magazine. Together with Sami he is the author of the Ottolenghi Cookbook, published by Ebury Press in 2008.

(http://www.ottolenghi.co.uk/)

Cookbooks by Yotam Ottolenghi

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About Sami Tamimi

Author Web Link: http://www.ottolenghi.co.uk/

Growing up in the Arab eastern part of Jerusalem, Sami has been immersed in food from childhood and is one of the very rare fortunate beings that knew very early in life where their future lies.

Witnessing both his parents cook traditional Palestinian dishes with great care and fervour, Sami set out on his own culinary path as a young teenager. He started as a comis chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv, in the 90’s. He move to London in 1997 and spent a long period in Baker and Spice, where he re-invented the traiteur section implementing his identifiable cooking style: vibrant, bold yet simple and honest. He brought that with him to Ottolenghi, where he is a partner and the company’s head chef.

(http://www.ottolenghi.co.uk/)

Cookbooks by Sami Tamimi

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