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Yotam Ottolenghi

Författare till Plenty : vegetariska favoriter

19+ verk 5,863 medlemmar 65 recensioner 2 favoritmärkta

Om författaren

Yotam Ottolenghi was born on December 14, 1968 in Jerusalem. He is a British-based chef, cookery writer and restaurant owner. He started out as a writer working on the news desk of Haaretz, one of Israel¿s largest papers. In 1997 he moved to the UK planning to start a PhD, but before he enrolled visa mer he signed up to train at Le Cordon Bleu cookery school in London for six months. He got a job as head pastry chef at the London boutique bakery Baker & Spice and this is where he met Sami Tamimi and Dan Lepard. Ottolenghi's cooking style is rooted in, but not confined to, his Middle Eastern upbringing: a distinctive mix of Middle Eastern flavours Syrian, Turkish, Lebanese, Iranian, and Israeli. His particular skill is in marrying the food of his native Israel with a wider range of textures and flavours from the Mediterranean, Middle East and Asia. Before turning to food and cooking, Ottolenghi was in both academia and journalism. He was a sub-editor on the news desk of Haaretz, Israel's oldest daily newspaper, and a student in Tel Aviv University. Following a six-month course at the London-based French cookery school, Le Cordon Bleu, in 1997, Ottolenghi worked as a pastry chef at The Capital, the Michelin-starred restaurant in Knightsbridge. From there he moved to work in the pastry section of the Kensington Place restaurant and that of the sister restaurant, Launceston Place, for a year, under the chef Rowley Leigh. He eventually became head pastry chef at Baker and Spice in Chelsea, London, where he met Sami Tamimi co-founder of their delicatessens and restaurants and co-author of the Ottolenghi and Jerusalem cookery books in 1999. In 2015 his book Nopi: The Cookbook Ramael made The New Zealand Best Seller List. Ottolenghi Simple was published in September 2018. (Bowker Author Biography) visa färre

Serier

Verk av Yotam Ottolenghi

Plenty : vegetariska favoriter (2010) — Författare — 1,427 exemplar
Jerusalem: A Cookbook (2012) 1,233 exemplar
Ottolenghi: The Cookbook (2008) — Författare — 706 exemplar
Simple (2018) — Författare — 684 exemplar
Plenty More (2014) — Författare — 674 exemplar
Ottolenghi Flavor: A Cookbook (2020) 410 exemplar
Sweet (2017) — Författare — 370 exemplar
NOPI (2015) 282 exemplar
Slodko (2018) 4 exemplar

Associerade verk

Falastin: A Cookbook (2020) — Förord, vissa utgåvor191 exemplar
Lateral Cooking: One Dish Leads to Another (2018) — Förord, vissa utgåvor132 exemplar
Feast : A cut above (2018) — Bidragsgivare — 1 exemplar
Feast : Roast and relax (2018) — Bidragsgivare — 1 exemplar
Feast : Cheat's special (2018) — Bidragsgivare — 1 exemplar
Feast : Eggs, potatoes and chorizo (2018) — Bidragsgivare — 1 exemplar
Feast : New beginnings (2018) — Bidragsgivare — 1 exemplar
Feast : Roll with it (2018) — Bidragsgivare — 1 exemplar
Feast : Chocs away (2018) — Bidragsgivare — 1 exemplar
Feast : Shuck it and see : Irish classics (2018) — Bidragsgivare — 1 exemplar
Feast : Oodles of noodles (2018) — Bidragsgivare — 1 exemplar
Feast : Say it with florets (2018) — Bidragsgivare — 1 exemplar
Feast : Magic dust (2018) — Bidragsgivare — 1 exemplar
Feast : Blood simple (2018) — Bidragsgivare, vissa utgåvor1 exemplar
Feast : Back to her roots (2018) — Bidragsgivare — 1 exemplar
Feast : Spring in your step (2018) — Bidragsgivare — 1 exemplar

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Recensioner

I wouldn't normally "pad" my statistics with a cookbook, but in fact I did spend a lot of time reading this book. Each section and almost every recipe includes a description of the food, culture and history of Jerusalem, providing detailed context. The different cultures of Jerusalem often share similar dishes and cuisines, with small adaptations, and Ottolenghi also describes many instances in which each culture (Muslim, Jewish, Christian, Israeli, Syrian, Iraqi, etc.) claims ownership of a particular tradition, but in fact the origins are very murky. This is a beautiful book, and many of the recipes are very accessible, but I took one star away because many more recipes are what I would describe as "varsity-level," not for the amateur or the faint of heart. I'm not an expert cook, but I do prefer to follow recipes, so I intend to tackle a few of these, including pickles and condiments, so we'll see how it goes!… (mer)
 
Flaggad
karenchase | 14 andra recensioner | Jun 14, 2023 |
The first thing to note is that Yotam's Ottolenghi's latest cookbook Flavour is not, despite his name being the only one on the front cover, the sole author. One of the world's best-known celebrity chefs, YO needs no introduction, and you can browse his website here. But rel="nofollow" target="_top">Ixta Belfrage, OTOH has transitioned from 'member of the Ottolenghi test kitchen team' to co-author. Thanks to her Latin American heritage, a childhood in Italy and her years in Ottolenghi's kitchen, she has an eclectic approach to cooking, which you can see from some of her recipes at The Guardian. (And, BTW, she lived in Australia for three years, and was no doubt influenced by our eclectic cuisine as well.)

The cookbook, a generous 300+ pages with full colour photography for every recipe, is about technique. While vegetables take centre stage, it's not a strict vegetarian or vegan cookbook. In the Introduction, YO explains his flexitarian approach which is intended to appeal to the widest group of vegetable lovers possible.
My own approach to vegetables has always been pragmatic and inclusive. If you want to win more people over to the veg camp, there is no worse way to go about it than demand that they go cold turkey (excuse the pun.) If an animal-based aromatic ingredient (we are not talking prime cuts of meat here or a bluefin tuna steak) does an outstanding job at 'helping' a vegetable taste particularly delicious, I will definitely use it for the benefit of those who are happy to eat it. At the same time, I will also offer various alternatives to animal products (and dairy products, whenever I can) so that everyone can join in.

This flexitarian approach to cooking and eating acknowledges the diversity of the people we are and the variety of choices we make. From the 100 recipes in the book, 45 are strictly vegan and another 17 are easily 'veganised'. (p.9)

The Introduction is followed by Flavour's 20 Ingredients. You don't have to have them all, and you reproduce many of the recipes without them, but they capture the essence of this book, its particular spirit. These ingredients include various chillis, exotics such as black garlic and black limes, a type of flour called 'masa harina' (used to make many Latino dishes), hibiscus flowers and Shaoxing (a wine fermented from rice). He's very particular about the brand of butter beans to buy, and enthusiasts who don't care about food miles can get them delivered to Australia from here.

After that, the book is divided into three sections: Process, Pairing and Produce.

PROCESS is about enhancing flavour with charring, browning, infusing and ageing. There's quite a lot of yada yada about these four processes, which is worth reading but not reproducing here. It's covered adequately here anyway. Enticing do-able recipes include:

Charring

  • Calvin's grilled peaches and runner beans. It's made with goat's cheese, almonds, honey and mint and could be served with any number of proteins as a main. You can see what it looks like here.

  • Iceberg wedges with Smoky Aubergine Cream. After a lacklustre year in 2022, the eggplants are earning their place in the vegie patch, and this Aubergine Cream made with yoghurt, lemon juice and mustard looks amazing. I fancy it with tuna.

  • Hasselback Beetroot with Lime Leaf Butter: You can find the recipe here, but for me, it's the Lime Leaf Butter that's pure genius. We have a Kaffir lime tree, which The Spouse uses to cook a very nice Vietnamese chicken dish, but I reckon the addition of the Lime Leaf Butter would make it sublime. (Yeah, not very Vietnamese, but still...)



To read the rest of my review please visit https://anzlitlovers.com/2023/03/04/flavour-2020-by-yotam-ottolenghi-and-ixta-be...… (mer)
 
Flaggad
anzlitlovers | 3 andra recensioner | Mar 4, 2023 |
So many great flavor combinations in this one! Don't miss out on the last section that provides some lots of item-specific technical information along with great ingredient information that includes both the common and the unusual ingredients used in the recipes. Definitely a good addition to a baking collection.
 
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BonBonVivant | 6 andra recensioner | Jan 18, 2023 |
Thank you to Netgalley, Ten Speed Press, Yotam Ottolenghi, and Helen Goh for the chance to read and review this ARC;

Are you a self-proclaimed sweet tooth holder? Then, this is the book for you.

From the cover to the first pages sumptuous desserts are leaping out off of every page at you. The authors are lovely, laughing, smiling and look to be heart-deep enjoying the creations of their confectionaries every single time you see them, and through all the ups and downs of the story that brought them to where they are now.

The 'sweetheart' of the book is, of course, the recipes and you will find yourself salivating at the titles, the pictures, and the recipe ingredients. My first and fastest recipes for this book are going Soft Date Bars, "Anzac" biscuits, Baked Ricotta Cheesecake, Chai Tarts, Yogurt Panna Cotta with Crushed Raspberries, and Compari & Grapefruit Sorbet.

This is definitely on my list for giving all my favorite chefs as gifts this year!
… (mer)
 
Flaggad
wanderlustlover | 6 andra recensioner | Dec 26, 2022 |

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Statistik

Verk
19
Även av
18
Medlemmar
5,863
Popularitet
#4,208
Betyg
½ 4.3
Recensioner
65
ISBN
136
Språk
14
Favoritmärkt
2

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