Ottolenghi Simple: A CookbookJAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone. |
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½ tsp ¼ cup/5g ¼ tsp salt ⅛ tsp ¾ tsp almonds basil black pepper boil bulgur cake cauliflower cherry tomatoes chicken chickpeas chile chile flakes cilantro cook cream crème fraîche crushed cucumber cumin dish drizzle eggplant feta finely chopped finely zest fridge garlic cloves ginger golden brown green onions grilled grind of pepper harissa high heat lamb large bowl leaves lemon zest lentils lime mash medium medium-high heat Nutella Once hot oregano pan and place parchment-lined baking sheet parsley peeled pine nuts pistachios place over medium-high pomegranate potatoes Preheat the oven preserved lemon ready to serve recipe Remove rice roasted room temperature rose harissa roughly chopped salad salsa salt and black saucepan sauté pan Serves four spoon sprinkle stirring sugar sumac tahini tarragon tbsp of oil tbsp olive oil thinly sliced thyme toasted tsp ground tsp of salt wedges yogurt za’atar zucchini