Yotam Ottolenghi sa k svetu varenia a pečenia dostal neľahkou cestou. Po absolvovaní magisterského štúdia filozofie a literatúry a práci v spravodajstve izraelských novín v roku 1997 urobil radikálny posun po príchode do Londýna. Začal ako asistent cukrára a neskôr pracoval v niekoľkých renomovaných reštauráciách, kde viedol oddelenie pečiva. Nakoniec založil vlastnú skupinu reštaurácií a obchodov s potravinami, ktoré sa stali celosvetovo známymi.
With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting new talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn f
"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
Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam. Whether they're conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an 'Ottolenghi' twist. This instinct is in perfect sync with recent times, when we've all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we've got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops. For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we've got to hand. There's the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all. This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. It's a notebook to scribble on and add to, to take its ethos and absolutely make it your own. This is how to cook, the OTK way.
In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream
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.
Les légumes, les graines et autres légumineuses ne sont plus relégués à la place de simple accompagnement mais ont aujourd'hui décroché le premier rôle dans l'assiette. C'est cette révolution en cuisine que Yotam Ottolenghi célèbre dans Plenty More, son nouvel opus consacré à la cuisine végétarienne. Voici 150 nouvelles recettes inventives, réparties par type de cuisson : grillé, bouilli, mijoté, braisé, etc. Bref, un ouvrage inspirant, gourmand et révolutionnaire ! Yotam Ottolenghi est l’auteur de véritables best-sellers de livres de cuisine au Royaume-Uni. Ses livres se vendent à travers le monde. Passionné par la cuisine, Yotam Ottolenghi alimente de manière très régulière son blog et possède une entreprise de catering très bien implantée à Londres.
"The flavours and smells of this city are our mother tongue: wild herbs picked on school trips, days in markets, the smell of the dry soil on a summer's day, goats and sheep roaming the hills, fresh pitas, chopped parsley, chopped liver, black figs, syrupy cakes, crumbly cookies."--Back cover.
Když recept připravíte několikrát, stane se z něj zvyk. Udělejte ho dostatečně často a budete mít pocit, že je to vaše domácí jídlo. Yotam Ottolenghi přináší ve své nové knize, na kterou se dlouho čekalo, inspirativní, chuťově výrazný přístup k pohodlnému vaření a nové variace klasických receptů na přípravu polévek, pomazánek, těstovin, brambor, rýže, zapečených pokrmů, masa, luštěnin i koláčů a dezertů. Kniha Komfort, v níž se prolínají Yotamovy vzpomínky na dětství a cestování s více než 100 neodolatelnými recepty, je prostě oslavou jídla a domova - vaření, které si předáváme z generace na generaci. Je to komfortní jídlo v Ottolenghiho stylu. Výživa, pohodlí, nostalgie, požitek: shodnout se na tom, co je „komfortní jídlo", je poměrně snadné. Obtížnější však je určit konkrétní pokrmy, které odpovídají uvedeným charakteristikám. Co jeden člověk považuje za komfort, může být pro jiného náročné, problematické. Komfortní jídlo musí být něco osobního, spojeného s domovem, rodinou, přáteli, vzpomínkami, dokonce i s náhodnými zvláštnostmi lidských chutí.
