Ottolenghi and Tamimi, authors of Jerusalem: A Cookbook, have created Ottolenghi: The Cookbook to share the most popular recipes from their four Ottolenghi restaurants (which are each a sort of combination restaurant/patisserie/deli). Both Ottolenghi and Tamimi were born in Jerusalem but now live in London. Their respective Jewish and Palestinian backgrounds clearly form the backbone of their cooking and baking, but their style has been infused with British elements that make for irresistible dishes. Full review will appear in Shelf Awareness. Great cookbook!I have been searching for great ways to eat garlic that don't involve cream and cheddar cheese--healthy ways to eat this vegetable that is widely available year round. I have had a very good summer of eating what is available in the Farmer's Market, keeping to a more vegetarian, sometimes even vegan meal plan, and the key to long term success, for me, is to have a lot of choices about how to cook the raw ingredients, especially once winter comes and the options do not include flavorful tomatoes and corn on the cob any more.This one is a real winner, coming from Yotam Ottolenghi's latest cookbook, concisely entitled 'Ottolenghi: The Cookbook'. It is a simple recipe, and it gives precise instructions, so you have the feeling that you are able to follow it more or less exactlyBroccoli with Chilies and Garlic1 lb. of broccoli4 Tbs. olive oil4 garlic cloves, thinly sliced2 mild red chili/jalapenos, thinly slicedTo garnish:toasted almond slices or thinly sliced lemonSeparate the broccoli into florets and blanch in boiling water for 2 minutes and not longer! Immediately refresh under cold running water to stop further cooking, then drain and leave to dry completely.Once the broccoli is dry, toss with 3 Tbsp of the olive oil and season generously with salt and pepper. Place a griddle pan on high heat and leave for 4 to 5 minutes until smoking hot. Grill the broccoli in batches on the hot pan, turning to get grill marks on all sides. When ready, transfer into a bowl.While the broccoli is cooking, place the remaining Tbsp of oil in a small saucepan together with sliced garlic and chilies and cook on a medium heat until the garlic begins to turn golden brown. Be careful not to let them burn – they will continue cooking in the hot oil even when off heat. Pour the garlic and chilies over the hot broccoli florets, toss well and serve.
Do You like book Ottolenghi - Das Kochbuch (2008)?
my friend magda took me to this place in LONDON, i had to have the cookbook, and i LOVE it!
—Divotguy
Full of more delicious things that I would totally cook if I had hours and hours.
—Deborah
Absolutely my favourite cookbook - I return to it time and time again.
—Riri
another delicious and go to cookbook for mainly veggie dishes - yum!
—Elish
