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Ottolenghi The Cookbook

Yotam Ottolenghi's four eponymous restaurants-each a patisserie, deli, restaurant, and bakery rolled into one-are among London's most popular culinary destinations. Written by Ottolenghi and his head chef Sami Tamimi, this engaging cookbook showcases their signature philosophy: "Unfussiness and simplicity in food preparation are...the only way to maintain the freshness of a dish. Each individual has a clear voice." The book, available for the first time in an American edition, showcases 140 of the restaurants' most popular recipes-each true to the simple, vibrant flavors of its ingredients. Reflecting the authors' upbringings in Jerusalem, the vibrant Mediterranean-inspired recipes incorporate culinary traditions from California, Italy and North Africa. Recipe highlights include roasted butternut squash with burnt eggplant and pomegranate molasses; eggplant-wrapped ricotta gnocchi with sage butter; lamb chops with walnut, fig, and goat cheese salad; buttered prawns with tomato, olives, and arak-along with many of the restaurants' famous breads, cakes and tarts. Updated with U.S. measurements throughout, the beautifully photographed book also includes a detailed "larder" guide to ingredients.
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