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Fler böcker inom
- Inbunden (hardback)
- Språk: Engelska
- Antal sidor: 304
- Utg.datum: 2008-05-01
- Utmärkelser: Shortlisted for Guild of Food Writers Awards: Jeremy Round Award for the Best First Book 2009.
- Förlag: Ebury Press
- Medarbetare: Learoyd, Richard
- Illustratör/Fotograf: 100 illustrations
- Illustrationer: 100
- Dimensioner: 285 x 190 x 30 mm
- Vikt: 1280 g
- Antal komponenter: 1
- ISBN: 9780091922344
Recensioner i media
"Britain's most eagerly awaited cookbook" The Guardian "Yotam Ottolenghi and Sami Tamimi...are purveyors of some of the city's most beautiful food. In this sleek, good-looking volume they spill the beans on some of their best known dishes. It's very modern, very metropolitan... in the vein of the River Cafe and Moro books - and we suspect it will be just as popular with London farmer's market shoppers this summer" Time Out "Set to be the al fresco bible for summer" ES Magazine "There's something irresistibly beautiful about the food at Ottolenghi and the book to accompany the cafes is as seductive: vivid flavours, bright colours and smart, simple ideas for food that mixes middle eastern and Italianate tastes." -- Nigella Lawson Delicious "Gorgeous, healthy recipes...a wonderful book." Sunday Times' Culture
Bloggat om Ottolenghi
Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place and Launceston Place, where he ran the pastry section. Yotam subsequently worked for Maison Blanc and then Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Belgravia, Islington and Kensington. He opened the restaurant NOPI in Piccadilly in 2011. Sami Tamimi's intimate engagement with food started at a tender age, whilst watching his mother prepare Palestinian delicacies at their home within the walls of Arab East Jerusalem. His first job was as a commis chef at the Mount Zion hotel in the city. He thereafter investigated some of his culinary passions, including the food of Yemen, Morocco, Egypt, Persia and even the Eastern European Jewish communities. In 1997 he moved from Tel Aviv to London to work at Baker and Spice, creating a unique traiteur section with the strong identifiable flavours of the Middle East. In 2002 he teamed up with Yotam to open Ottolenghi.