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Ottolenghi simple / Yotam Ottolenghi ; with Tara Wigley and Esme Howarth ; [photography by Jonathan Lovekin].

By: Ottolenghi, Yotam.
Contributor(s): Wigley, Tara [author.] | Howarth, Esme [author.] | Lovekin, Jonathan [photographer.].
Material type: materialTypeLabelBookPublisher: London, England : Ebury Press, 2018Copyright date: ©2018Description: xiii, 308 pages : colour illustrations ; 28 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781785031168 (hardback); 1785031163 (hardback).Subject(s): Quick and easy cooking | Make-ahead cookingGenre/Form: Cookbooks.DDC classification: 641.512 Summary: "In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors. Each dish can be 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 Za'atar; 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."-- Publisher's description.
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Item type Current location Collection Call number Status Date due
Non-Fiction Davis (Central) Library
Non-Fiction
Non-Fiction 641.555 OTT Checked out 11/03/2020
Non-Fiction Mobile Library
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Non-Fiction 641.555 OTT In transit from Davis (Central) Library to Mobile Library since 26/02/2020

Enhanced descriptions from Syndetics:

The Sunday Times and New York Times Bestseller. Winner at The National Book Awards 2018

Everything you love about Ottolenghi, made simple.

Yotam Ottolenghi's award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.

Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam's standout dishes that will suit whatever type of cooking you find easy - whether that's getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you're ready.

These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way:

S - short on time: less than 30 minutes
I - 10 ingredients or less
M - make ahead
P - pantry
L - lazy
E - easier than you think

Ottolenghi SIMPLE is the stunning new cookbook we have all been wishing for: Yotam Ottolenghi's vibrant food made easy.

Buy the SIMPLE 10 ingredients at ottolenghi.co.uk

Includes index.

"In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors. Each dish can be 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 Za'atar; 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."-- Publisher's description.

Excerpt provided by Syndetics

Hot, Charred Cherry Tomatoes with Cold Yogurt  One 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 plate  12 1/4 oz (350g) cherry tomatoes  3 tbsp olive oil  3/4 tsp cumin seeds  1/2 tsp light brown sugar  3 garlic cloves, thinly sliced  3 thyme sprigs  6 oregano sprigs: 3 sprigs left whole and the rest stemmed, to serve  1 lemon: finely shave the skin of 1/2 to get 3 strips, then finely grate the other 1/2 to get 1 tsp zest  flaked sea salt and black pepper  1 2∕3 cups (350g) extra-thick Greek-style yogurt, fridge-cold  1 tsp Urfa chile flakes (or 1/2 tsp other crushed red pepper flakes)  1. Preheat the oven to 425°F.  2. Place the tomatoes in a mixing bowl with the olive oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, 1/2 tsp of flaked salt, and a good grind of pepper. Mix to combine, then transfer to a baking sheet just large enough--about 6 x 8 inches (15 x 20 cm)--to fit all the tomatoes together snugly. Place the sheet about 2 inches (5 cm) beneath the broiler and roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling. Turn the oven to the broil setting and broil for 6-8 minutes, until the tomatoes start to blacken on top.  3. While the tomatoes are roasting, combine the yogurt with the grated lemon zest and 1/4 tsp of flaked salt. Keep in the fridge until ready to serve.  4. Once the tomatoes are ready, spread the chilled yogurt on a platter (with a lip) or in a wide, shallow bowl, creating a dip in it with the back of a spoon. Spoon the hot tomatoes on top, along with their juices, lemon strips, garlic, and herbs, and finish with the oregano leaves and chile flakes. Serve at once. Excerpted from Ottolenghi Simple by Yotam Ottolenghi All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.