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Ottolenghi Test Kitchen: Shelf Love Flexibound – 28 September 2021
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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.
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About the 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 commitment to the 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 familywww.ottolenghi.co.uk @Ottolenghi
Noor Murad (Author)
Noor Murad is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She has since 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. @noorishbynoor
Ottolenghi Test Kitchen (Author)
The Ottolenghi Test Kitchen (OTK) under a North London railway arch is a treasure trove of food talent and creativity, where a team of brilliant individuals thrive as Yotam's co-creators and colleagues. There's Noor Murad, crowned the queen of Middle Eastern feasts; Verena Lochmuller, the human search engine to every baking question; Tara Wigley, the in-house word wizard; and Gitai Fisher, the man who keeps everyone in check while making sure they stay out of trouble. The latest addition to the test kitchen team is Chaya Pugh, who adds heaped spoonfuls of spicy personality to the brew. Together the Ottolenghi books have sold over seven million copies worldwide. The OTK team regularly reshapes how the world eats. #OTK
- Publisher : EBURY PRESS - TRADE (28 September 2021)
- Language : English
- Flexibound : 256 pages
- ISBN-10 : 1529109485
- ISBN-13 : 978-1529109481
- Dimensions : 18 x 1.9 x 24.5 cm
- Best Sellers Rank: 16 in Books (See Top 100 in Books)
- Customer Reviews:
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Top reviews from Australia
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Going through the book I was hard pressed to find ANYTHING that looked remotely inspiring to consider making. Many of the recipes I found to be decidedly off-putting. The one and only recipe of interest was a recipe for Toum (garlic dip) - but I've collected this recipe already from elsewhere. Hardly original.
Overall this book I find to be very disappointing and decidedly unappetising.
The book itself is nicely constructed - that's where my 1 star rating goes.
My friend had purchased the book too and I rang her to compare. She had no such duplication and her front page was perfect.
So sad but the recipes make up for the quality of the binding process. Did Amazon send me a "second" quality book??
Top reviews from other countries
I really liked the different chapters and have to say I want to try everything in the “who does the dishes” section, which is based around one pot cooking.
As ever there are tips I never knew, and this time on hummus, which I thought I had the definitive take….not so, some really good tips on how to make and what should differ when making from tinned vs dried.
Recipes I want to try ASAP:
Creamy dreamy hummus (tempted to make both ways tinned vs dried to do a comparison)
Confit tandoori chickpeas
Zatar salmon and tahini
Fig and orange soda bread
Beef short ribs with butter beans and figs
I will edit this review when I have tried some of the recipes
Just tried the sticky sweet and sour plums with sausages (one pot cooking only 2 steps) big success! The gravy/sauce is created in the bottom of the pan as it cooks. We had with rocket salad and pomegranate seeds delicious.
The sweet spiced mushroom and rice pilaf is excellent, this has been requested again for dinner, which is always a good sign. We added brie to the serving of this, sliced on top and therefore slightly oozy from the heat…really nice
This book belongs in every kitchen and household.