I have yet to cook anything except excellent food from any of Yotam Ottolenghi's cookbooks. I have Ottolenghi, Plenty & Jerusalem-- and every dish I've tried in every cookbook has been a keeper, even when the dish is more intricate in terms of the ingredient list or the number of steps. The flavor...
Have had this out of the library for about a fortnight, and have only just got around to trying a recipe. The photographs in this book are just fabulous - not just the photos of the food, but also the ones of Jerusalem that give the the recipes their context. The book includes a substantial amount ...
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Jonathan Lovekin's food photography is splendid, if not exactly ground-breaking. (Is there ground to break in food photography?) It may seem a bit odd to start a review of a cookbook by talking about the illustrations, but in this case I think they're one of the main selling points of the book. This...
This is another amazing cookbook from the founders of the Ottolenghi chain of restaurants in London. Yotam Ottolenghi is an Israeli Jew of Italian and German heritage, Sami Tamimi is an Israeli Arab. They were both born and raised in Jerusalem - Ottolenghi in Jewish West Jerusalem and Tamimi in Musl...
Plenty by the British Yotam Ottolenghi is Amsterdam's most popular cookbook this year and supposedly the most popular vegetarian cookbook in The Netherlands ever. And not without a reason. I've never come across a more interesting selection of delicious vegetarian recipes and love the fact that Otto...
I had to bring this back to the library because there were holds on it. Otherwise I would have kept on cooking -- this is a rewarding one to cook from because the food comes out looking like the pictures. This is partly because the food in the book isn't photographed in a very stylized way - but it ...
Update 3/18/12: I have made the broccolini & sweet sesame salad twice in the past two weeks, and it has earned a spot in the regular dinner rotation. For two of us it makes enough for dinner one night and leftovers for lunch the next day, and I think it's even better after sitting overnight. Cold ...
The shakshuka. Just try the Shakshuka, that is all. (Although I won't object if you use a lot less oil than Mr Ottolenghi finds necessary.)
This is one of those cookbooks which makes me want to get into the kitchen and start cooking. Wonderful flavours, uncomplicated recipes, beautiful dishes. A treasure!
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