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Ottolenghi SIMPLE Hardcover – 6 September 2018
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The Sunday Times and New York Times Bestseller. Winner at The National Book Awards 2018
Everything you love about Ottolenghi, made simple.
Yotam Ottolenghi's award-winning recipes are always a celebration- an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.
Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam's standout dishes that will suit whatever type of cooking you find easy - whether that's getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you're ready.
These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way-
S - short on time- less than 30 minutes
I - 10 ingredients or less
M - make ahead
P - pantry
L - lazy
E - easier than you think
Ottolenghi SIMPLE is the stunning new cookbook we have all been wishing for- Yotam Ottolenghi's vibrant food made easy.
Buy the SIMPLE 10 ingredients at ottolenghi.co.uk
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Simple food in a way that is undeniably Ottolenghi - in other words beautiful and delicious ― Evening Standard
Simple, proves that taking a less complicated approach to cooking needn’t mean losing out on flavour. Try these new recipes for an easier route to mealtime nirvana ― Delicious magazine
[Yotam Ottolenghi’s] latest title, Ottolenghi Simple is a thrill. I particularly adored the pasta with pecorino and pistachios, lamb with almonds and orange blossom, and baked rice with tomato confit and garlic. Many of the recipes have fewer than 10 ingredients and can be made in under 30 minutes. While a lot of cookbooks meet these criteria, few have Mr. Ottolenghi’s far-ranging flair ― Melissa Clark, New York Times
Fantastic. Scintillating flavours . . . dishes you can cook with ease -- Diana Henry ― Sunday Telegraph
- ASIN : 1785031163
- Publisher : EBURY PRESS - TRADE (6 September 2018)
- Language : English
- Hardcover : 320 pages
- ISBN-10 : 9781785031168
- ISBN-13 : 978-1785031168
- Dimensions : 20.4 x 3 x 27.7 cm
- Best Sellers Rank: 26 in Books (See Top 100 in Books)
- Customer Reviews:
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Top reviews from Australia
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Try his preserved lemon chicken, or his spiced apple cake made with sour cream, sweet potato chips or cauliflower with tahini sauce....
I have bought at least 10 of these books, and given one to all my friends and family. Its an essential in the kitchen!
Top reviews from other countries
So the recipes taste good but the simple title does not mean quick!
The recipes have beautiful photos to show you what you’re aiming for (I find if I don’t have a picture to go with a recipe, I have no incentive to make it) and the recipes are pretty straight-forward, as the title would suggest.
As someone who is gluten intolerant there are a number of recipes that have to be adapted but actually there’s still a lot here I can eat, which is nice - new ways of doing raw and cooked vegeatables are always welcome (for example the Hot Charred Cherry Tomatoes with Cold Yoghurt) and I absolutely love the Bridget Jones’s pan-fried salmon. I had to ignore a whole chapter on noodles and pasta and also largely steered clear of the deserts.
I still gave this book 5 stars because of its simplicity and wonderful culinary ideas and after all, it doesn’t set out to be a GF cookbook.
A really good book.
I have tried a few recipes from this book. I am by no means a novice I have found the recipes I've tried as too heavily fusion, such as the Mustardy Cauliflower Cheese, page 92. A cross on Aloo Gobi (which he fails to mention or worse even, accept ) and with the epitome of comfort food- in my opinion - Cauliflower Cheese.
I stuck to the recipe to the tee. I feel one cannot review a recipe conclusively unless this is done.
The dish was a massive fail, to say the least.
The flavours just didn't mingle, the use of curry powder, chillies and cumin, even whole black mustard seed is just plain wrong. Cheddar cheese is not Indian, nor is a parsley and breadcrumbs gratin. It was so off the mark, that I had to look again at the cover to ensure I had grabbed an Ottolenghi book. I felt as though the recipe drying team had tried to hard to replicate two opposing dishes into one amalgamation.
The friend I cooked for, a novice cook, who is more of a taster. Which I think helps as he can skip the delicate nuance of ingredients and judge dishes for what they are. Remarked that he thought it seems like Ottolenghi was trying to fill the pages to sell the book on his brand name.
I agree with this entirely. Sorry Ottolenghi. On the plus, I'm not giving up on this book entirely, I'm almost certain there's a hidden gem in there. Somewhere.