Ottolenghi: The Cookbook

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.

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.

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!

Spendy recipes

Great food, and straightforward recipes This book is visually stunning and filled with wonderfully tasty recipes. Think this is the favorite of the three cookbooks I have of his. Recipes are easy to prepare, instructions good and concise. Pictures are beautiful and I think enjoyable for those who might not make everything from the book. The pictures also let you know that you don't have to prepare fussy food to eat well and have a treat for the eyes as well as your taste buds, great food simply done

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!