Ottolenghi

The Cookbook
Author: Yotam Ottolenghi,Sami Tamimi
Publisher: Ten Speed Press
ISBN: 1607744198
Category: Cooking
Page: 304
View: 3890

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Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking. From the Hardcover edition.

Ottolenghi Simple

A Cookbook
Author: Yotam Ottolenghi
Publisher: Ten Speed Press
ISBN: 1607749173
Category: Cooking
Page: 320
View: 1802

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A 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.

Plenty

Vibrant Vegetable Recipes from London's Ottolenghi
Author: Yotam Ottolenghi
Publisher: Chronicle Books
ISBN: 1452109702
Category: Cooking
Page: 288
View: 7941

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A vegetarian cookbook from the author of Jerusalem Cookbook and other Ottolenghi cookbooks: A must-have collection of 120 vegetarian recipes from Yotam Ottolenghi featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables. Mastering the art of French cooking the Yotam Ottolenghi way: One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. "My approach can be the opposite to traditional French cooking, where everything is a little bit uniform and you work hard to process a sauce into the most fine and homogenous thing. I go the other way and use spices, herbs and other ingredients to create a sense of surprise." Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. The Plenty cookbook: Plenty is the cookbook that launched Yotam Ottolenghi from a fabulous chef, London restaurant owner, and British newspaper columnist to an international food celebrity. In the Plenty cookbook, Yotam puts a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. A vibrant photo accompanies every recipe in this visually stunning Ottolenghi cookbook. Essential for meat-eaters and vegetarians alike! The Plenty cookbook is indispensable for every home library.

Sweet

Desserts from London's Ottolenghi
Author: Yotam Ottolenghi,Helen Goh
Publisher: Ten Speed Press
ISBN: 1607749157
Category: Cooking
Page: 368
View: 4588

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A New York Times best seller A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi. Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.

Jerusalem

A Cookbook
Author: Yotam Ottolenghi,Sami Tamimi
Publisher: Ten Speed Press
ISBN: 1607743957
Category: Cooking
Page: 320
View: 9222

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A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

Plenty More

Vibrant Vegetable Cooking from London's Ottolenghi
Author: Yotam Ottolenghi
Publisher: Ten Speed Press
ISBN: 1607746220
Category: Cooking
Page: 352
View: 9593

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The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method. Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables From the Hardcover edition.

NOPI

The Cookbook
Author: Yotam Ottolenghi,Ramael Scully
Publisher: Ten Speed Press
ISBN: 1607746247
Category: Cooking
Page: 352
View: 8943

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A cookbook from acclaimed London restaurant Nopi, by powerhouse author Yotam Ottolenghi and Nopi head chef Ramael Scully. Pandan leaves meet pomegranate seeds, star anise meets sumac, and miso meets molasses in this collection of 120 new recipes from Yotam Ottolenghi's restaurant. In collaboration with Nopi's head chef Ramael Scully, Yotam's journey from the Middle East to the Far East is one of big and bold flavors, with surprising twists along the way. From the Hardcover edition.

Sweet


Author: Yotam Ottolenghi,Helen Goh
Publisher: N.A
ISBN: 9780147529947
Category:
Page: 368
View: 4493

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A collection of over 110 recipes for sweets, baked goods, and confections from superstar chef Yotam Ottolenghi. Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.

Sausage Making

The Definitive Guide with Recipes
Author: Ryan Farr
Publisher: Chronicle Books
ISBN: 1452101795
Category: Cooking
Page: 224
View: 1277

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With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they're finding in butcher cases everywhere. At San Francisco's 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr's master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and 50 recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts.

Around My French Table

More than 300 Recipes from My Home to Yours
Author: Dorie Greenspan
Publisher: Houghton Mifflin Harcourt
ISBN: 0547504810
Category: Cooking
Page: 544
View: 5359

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When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.” Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France. Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal. Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.” Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.

Great British Food Revival: The Revolution Continues

16 Celebrated Chefs Create Mouth-Watering Recipes with the UK's Finest Ingredients
Author: Blanche Vaughan
Publisher: Weidenfeld & Nicolson
ISBN: 0297867679
Category: Cooking
Page: 224
View: 8856

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16 celebrated chefs create mouth-watering recipes with the UK's finest ingredients Great British Food Revival is back to champion more of Britain's unique produce and delicious ingredients. Essential varieties and breeds that have been here for centuries are in danger of disappearing, forever. Under threat from tasteless foreign invaders, market forces and food fashion, produce that has been part of our national food heritage could die out within a generation. So together, sixteen of our most celebrated and talented chefs have created delicious recipes to bring our native breeds and varieties back from the brink. Using only the best of ingredients, this collection of recipes will inspire home cooks to buy British and support our unique food heritage.

Gjelina

Cooking from Venice, California
Author: Travis Lett
Publisher: Chronicle Books
ISBN: 1452133441
Category: Cooking
Page: 288
View: 6108

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Gjelina is Los Angeles's most talked-about restaurant, lauded by critics from London to New York to San Francisco and beloved by stars, locals, and out-of-towners alike for its seductive simplicity and eclectic Cal-Med menu from talented chef Travis Lett. This standout cookbook features 125 of the rustic and utterly delicious salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that have had fans clamoring for a table since the restaurant burst onto the scene. More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of Lett's ingredient-based, vegetable-centric cooking. This is the cookbook for the way we want to cook and eat now.

The New Mediterranean Diet Cookbook

A Delicious Alternative for Lifelong Health
Author: Nancy Harmon Jenkins
Publisher: Bantam
ISBN: 0345536142
Category: Cooking
Page: 512
View: 8657

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The eating style proven to reduce the risk of heart attack and stroke. Cooking Light named The New Mediterranean Diet Cookbook one of the top three healthy cookbooks of the last twenty-five years, calling it “a grand tour through the region.” Now Nancy Harmon Jenkins’s revolutionary approach to healthy eating is available for the first time as an eBook. Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you’re cooking for yourself, your family, or your friends. Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today’s American kitchens. You’ll also find new cooking techniques and a simplified approach to cooking—because simplicity is what the Mediterranean way of eating is all about. Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander—plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round. Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul—and can be prepared with ease in your home kitchen.

Lateral Cooking


Author: Niki Segnit
Publisher: Bloomsbury Publishing
ISBN: 1526604140
Category: Cooking
Page: 640
View: 9172

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A ground-breaking book, designed to help creative cooks develop their own recipes, from the bestselling author of The Flavour Thesaurus. One dish leads to another... Lateral Cooking is, in a sense, the 'method' companion to its bestselling predecessor, The Flavour Thesaurus – and is just as useful, ingeniously organised and enjoyable to read. The book is divided into 12 chapters, each covering a basic culinary category, such as 'Bread', 'Sauces' or 'Custard'. The recipes in each chapter are then arranged on a continuum, the transition from one recipe to another generally amounting to a tweak or two in the method or ingredients. Which is to say, one dish leads to another: once you've got the hang of flatbreads, for instance, then its neighbouring dishes on the continuum (crackers, soda bread, scones) will involve the easiest and most intuitive adjustment. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Lateral Cooking is essentially a practical book, but like The Flavour Thesaurus it's also a highly enjoyable read. The 'Flavours & Variations' sections, for example, draw widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers and personal recollection. Entertaining, opinionated and inspirational, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.

Trieste

A Novel
Author: Dasa Drndic
Publisher: HMH
ISBN: 0547725817
Category: Fiction
Page: 368
View: 2589

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In Italy, an elderly mother awaits a reunion with the son stolen from her by the Nazis—“A darkly hypnotic kaleidoscope of a book” (The Jewish Daily Forward). Haya Tedeschi sits alone in Gorizia, in northeastern Italy, surrounded by a basket of photographs and newspaper clippings. Now an old woman, she waits to be reunited after sixty-two years with her son, fathered by an SS officer and stolen from her by the German authorities as part of Himmler’s clandestine Lebensborn project. Tedeschi reflects on her Catholicized Jewish family’s experiences, in a narrative that deals unsparingly with the massacre of Italian Jews in the concentration camps of Trieste. Her obsessive search for her son leads her to photographs, maps, and fragments of verse, to testimonies from the Nuremberg trials and interviews with second-generation Jews, and to eyewitness accounts of atrocities that took place on her doorstep. From this broad collage of material and memory arises the staggering chronicle of Nazi occupation in northern Italy that “explores the 20th century’s darkest chapter in an original way . . . an exceptional reading experience” (Minneapolis Star-Tribune).

Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking
Author: Samin Nosrat
Publisher: Simon and Schuster
ISBN: 1476753830
Category: Cooking
Page: 480
View: 5607

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Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

Great British Food Revival

Blanche Vaughan, Michel Roux jr, Angela Hartnett, Gregg Wallace, Clarissa Dickson Wright, Hairy Bike
Author: Blanche Vaughan
Publisher: Weidenfeld & Nicolson
ISBN: 0297865153
Category: Cooking
Page: 224
View: 9680

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Featuring Britain's most delicious but threatened ingredients THE GREAT BRITISH FOOD REVIVAL celebrates local produce in classic recipes written by Britain's favourite cooks Britain is home to the tastiest fruits and vegetables, fish, meat, and honeys in the world but many of our original species and breeds are under threat by foreign invaders. British food needs us! From West Country apples, rare breed bacon, Baldwin blackcurrants and Scottish heather honey, THE GREAT BRITISH FOOD REVIVAL is the nation's definitive collection of British recipes. Combining traditional ingredients with modern flair, these dishes provide every reason why we should be eating and cooking local produce from the British Isles. With big flavours and simple ingredients, the food is the star. And to celebrate with true cooking magic the Hairy Bikers, Clarissa Dickson-Wright, James Martin and many other top chefs take the reader on a gastronomic journey and rediscover the jewels of our great food heritage.

A Book of Mediterranean Food


Author: Elizabeth David
Publisher: Penguin UK
ISBN: 1405917369
Category: Cooking
Page: 240
View: 9803

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A Book of Mediterranean Food - published in 1950 - was Elizabeth David's first book and it is based on a collection of recipes she made while living in France, Italy, the Greek islands and Egypt. 'Britain's most inspirational food writer' Independent She gives us hearty pasta and polenta dishes from Italy; aromatic and tangy salads from Turkey and Greece; and tasty seafood and saffron dishes from Spain. Whether it is the simplicity of hummus or the delicious blending of flavours found in plates of ratatouille or paella, Elizabeth David's wonderful recipes are imbued with all the delights of the sunny south. 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.

Tartine


Author: Elisabeth Prueitt
Publisher: Chronicle Books
ISBN: 1452136106
Category: Cooking
Page: 224
View: 3911

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Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres—and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.

Capture-based aquaculture

the fattening of eels, groupers, tunas and yellowtails
Author: Francesca Ottolenghi,Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org
ISBN: N.A
Category: Nature
Page: 308
View: 5105

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Defines and reviews certain practices that are shared between aquaculture and capture fisheries. Specifically considers the on-growing or fattening of four species groups - eels, groupers, tunas and yellowtails - which is based on the use of wild-caught "seed". Begins with an introduction on the overlap between aquaculture and fisheries and their global trends. Chapters on the four species groups follow and include information on species identification, fishery trends, the supply and transfer of "seed" for stocking purposes, aquaculture trends, culture systems, feeds and feeding regimes, fish health, harvesting and marketing. Further chapters examine the environmental and socio-economic impacts of capture-based aquaculture, together with the relevant fisheries and aquaculture management issues, and food safety issues