Beautiful and enthusiastic written. Very good but sometimes complicated recipes. I have tried some that looks easy but take more time than anticipated... This is also stated in the beginning of the book.
A proper cook's book. -- Spectrum * Scotland on Sunday * If you really want to wow your guests with some really cool dishes, cookery master Yotam Ottolenghi has a new book to help you. Some of the recipes are for the bold or more experienced among us but the majority are absolutely doable for even the greatest culinary novice. -- Metro * Metro * Ottolenghi is a truly engaging writer, with each dish a story to be read. -- Cook (Supplement) * The Guardian * An exciting new Eastern venture for a talented chef with considerable substance to his stylishness. -- The Guide * Bath Chronicle * Inspirational, inventive and flavour-packed dishes. -- The Mayfair Magazine * The Mayfair Magazine *
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 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 family. www.ottolenghi.co.uk @Ottolenghi Ramael Scully Scully - was born in 1979 in Malaysia to a mother of Chinese and Indian heritage and a father with Malay and Irish blood. He moved to Sydney at the age of eight, with his mother and sister, where he went to school and then later to catering college. After several years cooking in Australia, Scully moved to London and started working at Ottolenghi Upper Street in 2005. He moved to the NOPI as head chef, when the restaurant opened in 2011. Scullys distinct culinary baggage the Malaysian flavours of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients has been the creative force behind much of what is on the NOPI menu.