Ottolenghify every meal.Flexible, flavour-packed dishes that all lend a little something 'extra' to your next meal.It's harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It's tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day. Rounded off with a chapter on the 'one basics' of desserts for you to perfect and then adapt with your favourite flavour combinations, such as a basic mousse transformed into coffee mousse with tahini fudge.This is cooking it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime.Praise for Ottolenghi Test Kitchen Shelf Love:'I absolutely love this book!' - Nigella Lawson'You could cook out of this for years and never eat a dull meal.' - Diana Henry, Telegraph'In this guide to making the most of what you have, it's inspiration that shines, rather than fancy ingredients.' - Observer Books of the Year
CONTRIBUTORS: Yotam OttolenghiEAN: 9781529109474COUNTRY: United KingdomPAGES: WEIGHT: 760 gHEIGHT: 145 cm
General cookery and recipes, TV / Celebrity chef / eateries cookbooks, Quick and easy cookery, Vegetarian Cookery and vegetarianism
'Ottolenghi's test kitchen under a railway arch, where he and his team conjure up new recipes, has always felt like my version of Dahl's chocolate factory, and its spirit inhabits Ottolenghi's Instagram account. At a time when everyone and their pug is doing Insta-cookalongs, his is still something special', It is astonishing that after all these years of producing the most inventive cookbooks around, Yotam Ottolenghi never seems to run out of ideas. His secret is partly that he has such a good team behind him: the Ottolenghi Test Kitchen (OTK) ... This is the second book he has co-authored with Noor Murad, a young Bahraini chef, and it's one of the OTK's best., The second book from the OTK team, bursting with colour, flavour and so many recipes you'll want to cook - everyone a winner., Plenty of enticing recipes, which can be taken to the next level with home-made sauces, salsas, chutneys, oils and sprinkles., More joyful vegetables and clever salads [...] ingenious, as always.
Yotam Ottolenghi (Author) Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @OttolenghiNoor Murad (Author) Noor Murad is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She developed recipes for the books Falastin and Ottolenghi FLAVOUR, as well as for Ottolenghi's Masterclass series and other online Ottolenghi publications. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian and Indian flavours making a prominent appearance in her recipes. @noorishbynoorOttolenghi Test Kitchen (Author) The Ottolenghi Test Kitchen was founded by Yotam Ottolenghi and is headed by Noor Murad alongside a collaborative team of chefs, writers, doers and thinkers: Gitai Fisher, Verena Lochmuller, Chaya Maya, Tara Wigley, Claudine Boulstridge, Jens Klotz and Clodagh McKenna. Together they cook, taste, converse and put into writing all the recipes they truly hope will make it onto your tables.
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Ottolenghify every meal.Flexible, flavour-packed dishes that all lend a little something 'extra' to your next meal.It's harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It's tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day. Rounded off with a chapter on the 'one basics' of desserts for you to perfect and then adapt with your favourite flavour combinations, such as a basic mousse transformed into coffee mousse with tahini fudge.This is cooking it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime.Praise for Ottolenghi Test Kitchen Shelf Love:'I absolutely love this book!' - Nigella Lawson'You could cook out of this for years and never eat a dull meal.' - Diana Henry, Telegraph'In this guide to making the most of what you have, it's inspiration that shines, rather than fancy ingredients.' - Observer Books of the Year
CONTRIBUTORS: Yotam OttolenghiEAN: 9781529109474COUNTRY: United KingdomPAGES: WEIGHT: 760 gHEIGHT: 145 cm
Yotam Ottolenghi (Author) Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @OttolenghiNoor Murad (Author) Noor Murad is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She developed recipes for the books Falastin and Ottolenghi FLAVOUR, as well as for Ottolenghi's Masterclass series and other online Ottolenghi publications. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian and Indian flavours making a prominent appearance in her recipes. @noorishbynoorOttolenghi Test Kitchen (Author) The Ottolenghi Test Kitchen was founded by Yotam Ottolenghi and is headed by Noor Murad alongside a collaborative team of chefs, writers, doers and thinkers: Gitai Fisher, Verena Lochmuller, Chaya Maya, Tara Wigley, Claudine Boulstridge, Jens Klotz and Clodagh McKenna. Together they cook, taste, converse and put into writing all the recipes they truly hope will make it onto your tables.
I just finished reading, “Theft from Delos” and “The Priest and the Gondolier.” I enjoyed both novels immensely. The author brings his characters to life in such a way that they are not only realistic but also memorable. His description of Venice and the Greek Islands made me feel as if I was there. The setting and background to his novel are meticulously researched and his plots contain many twists and unpredicted turns. I look forward to reading more from Mervyn Nel.
An awesome read that whiled away a long airport layover
Recently I had a 10-hour layover at the Zürich airport. The wintery weather ruined my plans of a visit to the city. Thankfully, I had just bought Mervyn Nel's latest novel in South Africa. This page-turner (like his first novel "Theft from Delos") not only kept me occupied...it engrossed me up to the last surprise-filled chapter!
Although the story-line is quite different from his first novel (despite both revolving around daring heists), it shares the author's signature style of strongly appealing to both the intellect as well as the senses. It is evident that he does meticulous research on all of the settings in his books, so that were you to actually visit Venice (or Delos and the surrounding islands) you would most likely experience a strange sense of déjà vu!
The sensory nature of his books makes them feel/look/smell/sound more like vivid movies. I am convinced that both his books are begging to be turned into fast-paced, edge-of-your-seat motion pictures.
The characters in "The Priest and the Gondolier" leap from the pages of the novel. You definitely feel you want to avoid the "bad guys" in a dark alley! More importantly, the protagonists all have their own unique qualities and charms (my favourite is Chief Superintendent Gina Rossi) and deserve even more elaboration...I think the "The Priest and the Gondolier" most certainly deserves a sequel that will allow Gina Rossi and Harry Wilson (an Interpol art expert) to unravel and resolve a number of very promising sub-plots!
