Essential Ottolenghi [Special Edition, Two-Book Boxed Set]: Plenty More and Ottolenghi Simple

$34.33

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Description

Author: Ottolenghi, Yotam

Number Of Pages: 672

Release Date: 05-11-2019

Details: Product Description

Experience Yotam Ottolenghi’s wholly original approach to Middle Eastern-inspired, vegetable-centric cooking with over 280 recipes in a deluxe boxed set of the beloved New York Times bestselling cookbooks Plenty More and Ottolenghi Simple, now in paperback for the first time.

From powerhouse chef and author (with over five million book copies sold) Yotam Ottolenghi comes this collection of two fan favorites in collectible paperback covers. These visually stunning books feature over 280 recipes—spanning every meal, from breakfast to dessert, including snacks and sides—showcasing Yotam’s trademark dazzling, boldly flavored, Middle Eastern cooking style.

Full of weeknight winners, for vegetarians and omnivores alike, such as Braised Eggs with Leeks and Za’atar, Polenta Chips with Avocado and Yogurt, Lamb and Feta Meatballs, Baked Orzo with Mozzarella and Oregano, and Halvah Ice Cream with Chocolate Sauce and Roasted Peanuts, 
Essential Ottolenghi includes:

Plenty More: More than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. Organized by cooking method, from inspired salads to hearty main dishes and luscious desserts, this collection will change the way you cook and eat vegetables.

Ottolenghi Simple
: These 130 streamlined recipes packed with Yotam’s famous flavors are all simple in at least (and often more than) one way: made in thirty minutes or less, with ten or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals.

About the Author

Yotam Ottolenghi is a seven-time
New York Times best-selling cookbook author who contributes to the
New York Times Food section and has a weekly column in
The Guardian. His
Ottolenghi Simple was selected as a best book of the year by NPR and the
New York Times;
Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.

Excerpt. © Reprinted by permission. All rights reserved.

From Plenty More

Introduction

Vegi-renaissance
Chunky green olives in olive oil; a heady marinade of soy sauce and chile; crushed chickpeas with green peas; smoky paprika in a potent dip; quinoa, bulgur, and buckwheat wedded in a citrus dressing; tahini and halvah ice cream; savory puddings; fennel braised in verjuice; Vietnamese salads and Lebanese dips; thick yogurt over smoky eggplant pulp—I could go on and on with a list that is intricate, endless, and exciting. But I wasn’t always aware of this infinite bounty; it took me quite a while to discover it. Let me explain.

As you grow older, I now realize, you stop being scared of some things that used to absolutely terrify you. When I was a little, for example, I couldn’t stand being left on my own. I found the idea—not the experience, as I was never really left alone—petrifying. I fiercely resented the notion of spending an evening unaccompanied well into my twenties; I always had a “plan.” When I finally forced myself to face this demon, I discovered, of course, that not only was my worry unfounded, I could actually feast on my time alone.
 
Eight years ago, facing the prospect of writing a weekly vegetarian recipe in the
Guardian, I found myself gripped by two such paralyzing fears.
 
First, I didn’t want to be pigeonholed as someone who cooks only vegetables. At the time, and in some senses still today, vegetables and legumes were not precisely the top choice for most cooks. Meat and fish were the undisputed heroes in lots of homes and restaurant kitchens. They got the “star treatment” in terms of attention and affection; vegetables got the supporting roles, if any.
 
Still, I jumped into the water and, fortunately, just as I was growing up and overcoming my fear, the world of foo

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