Ottolenghi: The Cookbook by Yotam Ottolenghi
File Size: 7961 KB
Print Length: 304 pages
Publisher: Ten Speed Press (September 3, 2013)
Sold by: Random House LLC
Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.
Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.
The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.
I had never heard of Ottolenghi before and when I saw this cookbook, the title was the first thing that grabbed my attention, and then the blurb sealed the deal.
The first thing I want to say about it is that it is the most interesting cookbook I’ve ever read. The recipes are very different than what I’m used to making, and they all sound easy enough to prepare. The photos were amazing, and the stories shared about his family made me feel as if I knew them. They were very close and I liked that.
The contents are:
Vegetables, legumes, and grains
Meat and fish
Baking and patisserie
The Ottolenghi people
My favorite recipes were the salads. I love a good salad and there was such a variety. Some of them had ingredients that I would have never thought to put together. Even days after finishing the book I catch myself thinking “oh, I could make a salad with …
If you’re a cookbook lover, check this out. I don’t think you’ll be sorry.
All the recipes sound very flavorful. Here is the first one I want to try:
Chickpeas And Spinach With Honeyed Sweet Potato
1 16 oz can rinsed and drained chickpeas
2 tbsp olive oil
1 onion, finely chopped
1 tsp cumin seeds
1 t coriander seeds (if you cannot find, substitute ground coriander)
1 tbsp tomato paste
14 oz canned chopped tomatoes
1 tsp sugar
1 1/2 tsp ground cumin
3 cup fresh baby spinach leaves
2/3 cup fresh cilantro leaves for garnish
salt and pepper, to taste
Honeyed Sweet Potato Ingredients
1 lb sweet potatoes, peeled and cut into 1″ thick slices
3 c. water
3 1/5 tbsp unsalted butter
4 tbsp honey
1/2 tsp salt
Yogurt Sauce Ingredients
1/2 cup Greek yogurt
1 garlic clove, peeled and crushed
juice and grated zest of 1 lemon
3 tbsp olive oil
1 tsp dried mint or 1 T fresh chopped mint
salt and pepper, to taste
1. Prepare the sweet potatoes
Place all sweet potato ingredients in a wide saucepan. Bring to a boil and then simmer 35-40 minutes, until potatoes are tender and most of the liquid has cooked away. Turn over halfway through to cook evenly. Remove from heat and keep warm.
2. For the yogurt sauce
Whisk together all sauce ingredients in a bowl and season to taste with salt and pepper.
3. For the stew
In a large skillet or saute pan, heat olive oil over medium heat and add onions, cumin seeds and coriander seeds. Cook for 8 minutes, stirring, until golden brown. Add the tomato puree and cook for 1 minute while stirring. Add the tomatoes, sugar and ground cumin. Continue to cook for 5 more minutes. Season with salt and pepper. Stir in the spinach and chickpeas. Cook for 5 more minutes.
4. To serve
Spoon stew into bowls, gently arrange sweet potatoes and their remaining liquid on top. Spoon the yogurt sauce on top. Garnish with cilantro leaves.
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