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Ottolenghi: The Cookbook

4.30  ·  Rating details ·  3,876 ratings  ·  103 reviews
Ottolenghi is one of the most iconic and dynamic restaurants in the country. Its unique blend of exquisite, fresh food, abundantly presented in a cutting-edge, elegant environment, has imaginatively redefined people's dining expectations. For the first time, Yotam Ottolenghi and Sami Tamimi are publishing here their superb sweet and savoury recipes.

Yotam and Sami's inventi
...more
Hardcover, 304 pages
Published May 1st 2008 by Ebury Press (first published 2008)
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Average rating 4.30  · 
Rating details
 ·  3,876 ratings  ·  103 reviews


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Yaaresse
Source: Library book

This is a hard cookbook to rate with fairness because of the delta between what can be learned as theory and what can be used in practice.

It is a gorgeous cookbook. In the forward, the buzz phrase "curating" is brought up -- recipe curating. I didn't cringe too much because the recipes in this book are, indeed, curated. They are carefully selected, brilliantly showcased, intelligently presented. It's clear why Ottolenghi (the establishment in England) has garnered huge respe
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Kim
Jun 14, 2011 rated it it was amazing
Shelves: cookbooks
This is one of those cookbooks which makes me want to get into the kitchen and start cooking. Wonderful flavours, uncomplicated recipes, beautiful dishes. A treasure!
Adam
Jul 29, 2014 rated it really liked it
Shelves: 1970-present, food
Less regionally focused and tradition-based than Jerusalem, but almost as good. Delicately aromatic, satisfying, beautiful food. Good and good for you. If, in some sense, Jerusalem was hindered by its focus (it most assuredly wasn't, by the way), this book would be the best kind of response.

Just see the list below. If these don't sound good to you, there's something probably deeply fucked up within your soul, your neural wiring, &c.

Highlights, many of which I've made over the last month or so:
C
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Lyn Elliott
Jan 06, 2017 rated it really liked it  ·  review of another edition
Shelves: cooking
Although this is the first of Ottolenghi's cookbooks, I have come to it just now, after knowing and using his others, especially Jerusalem: A Cookbook, Plenty and Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi. Perhaps if I'd discovered it first I would give it five stars, but I think there are more interesting recipes in the later books, as he experimented and explored more in using vegetables creatively.

I love his use of ingredients and style of cooking, which suits our climat
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Tuck
Dec 29, 2015 rated it really liked it  ·  review of another edition
garlic and lemon. lots of doable veggie and salad ideas, fresh herbs and greens. i am attempting to purchase, how much im intrigued by recipes. very similart to adria's family meal cook book. in some ways. but these people are waaaay more adventurous and veggie oriented
Amy Paget
Jun 13, 2015 rated it really liked it  ·  review of another edition
Ottolenghi: the Cookbook has a cover that upsets librarians! When this New York Times top title is returned, we gasp! Why? Because Jonathon Lovekin’s clever food photograph extends beyond its borders to create the illusion of a book smeared with food. And what delicious food it is! Ottolenghi 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 i ...more
Penny McGill
Dec 19, 2013 rated it it was amazing
Shelves: cookbooks
I think a good cookbook can be read like great Fiction. I learned this from my daughter, who loved having recipes read to her at bedtime, and the endless times we would read out the ingredients for croissants or puff pastry. There is something special in a cookbook that is written with real care by an author/chef. They put their soul into the pages with details about ingredients, tools and regions of the world that they work and live in. It's a visual feast to read and enjoy those books and the ...more
Ann
Jan 04, 2017 rated it it was amazing
Christmas present. The authors are Jewish Israeli and Muslim and I get it for a Christian festival,
Antonia
Jun 30, 2010 rated it it was amazing
Love, love, love this book!

I adore all the flavours that come from their recipes. The Eastern influences are divine - the citrus mixed with the spicy. The exquisite use of vegetables as well as meats and fish.

And then there are the cakes. The recipes aren't always the simplest cakes to make, but they are all wonderful. I have been working my way through making all of them.

There is a vegetarian cook book just out, and I cannot wait!

Sarah Beaudette
Feb 26, 2015 rated it it was amazing
Favorite. cookbook. ever. Every recipe comes out exactly as expected, which is delicious, and healthy to boot. It's so tempting to say I threw the recipe together myself when guests rave, but they wouldn't believe me. And I could never miss an opportunity to turn someone onto the genius that is Ottolenghi.
Aja Marsh
beautiful photos, great recipes (and most not too complicated), and awesome, refreshing flavor combinations. and really good little stories/intros to each recipe that are actually fun to read. excited to go back to ottolenghi in a few weeks when i'm in london!
Philippa
Apr 19, 2009 rated it it was amazing
Bought it for my mother-in-law for her birthday, and drooled over it all Easter weekend. I walked past the restaurant in Islington a few days ago and have been dreaming of the tower of meringues ever since!
Rebecca
Nov 02, 2013 rated it liked it
Recommended to Rebecca by: Jen
Pre-review: It just arrived and I've already tagged three dozen things I want to make immediately (I tried to limit myself in the dessert section as EVERYTHING looks amazing).


Review:

For overall quality of the recipes herein: 4 stars
For approachability and accessibility: 3 stars
For images and formatting: 3 stars



This isn't a cookbook for the beginning chef. Many of the recipes are advanced, most of them require extra preparation time, and a great deal of them use ingredients that aren't easily ac
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Jack Cheng
Odd to say that I "read" this cookbook. I did read the introduction with the history and philosophy of Ottolenghi the food emporium, and I looked at all the pages (beautiful photography, design and book production) and picked out recipes I wanted to try...

So: the philosophy is basically fresh food, not overly cooked but usually dressed with some combination of olive oil, lemon juice, parsley and/or cilantro, mostly served at room temperature. The authors are originally from Israel and Palestine,
...more
Kylie Briggs
Nov 15, 2014 rated it really liked it
Shelves: cooking
Seriously. I just love saying his name. Ottolenghi.

Apple and olive oil cake with Maple Icing - 4 stars I read enough online reviews to know to only bake this cake for 40 rather than 1.5 hours. Perfect timing, easy to make and delicious. Not overly sweet. Loved it.
Theresa Tereent
Sep 28, 2015 rated it it was amazing
This has to be my favourite cook book of all time! I have now tried almost every recipe and they are all winners, the dressings are amazing and they are not nearly as complicated or time consuming as some seem to think. Don't hesitate, it's a total keeper. Food splattered and well thumbed!
Kinneret Friedman Rubin Oberndorfer
Great book. Great recipes.
The products get lots of respect.
Mediterranean cook with an Asian twist.
Karen
May 18, 2020 rated it it was amazing  ·  review of another edition
Brilliant as ever.
Catherine Woodman
Great cookbook!
I have been searching for great ways to eat garlic that don't involve cream and cheddar cheese--healthy ways to eat this vegetable that is widely available year round. I have had a very good summer of eating what is available in the Farmer's Market, keeping to a more vegetarian, sometimes even vegan meal plan, and the key to long term success, for me, is to have a lot of choices about how to cook the raw ingredients, especially once winter comes and the options do not include flav
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Valerie
Dec 28, 2013 rated it it was ok
This book is less useful to the home cook than Jerusalem or Plenty. And not much healthy here.

The book begins with a few trademark Ottolenghi vegetable dishes -- unusual but brilliant combinations of flavor and texture -- but there's not many of them here. Many of the recipes call for expensive (in my world) nuts (hazelnuts, macadamias, Brazil nuts) and this book features a love affair with butter that's making me shudder: they actually suggest dressing a beautiful herb salad with warm butter—
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Ingrid Hardy
I read this book over the past two weeks like crazy, and so far have tried two recipes. Fantastic. It didn't surprise me too much though, as I tend to pick books and recipes if the ingredients loosely fit into what we eat. There are a few we won't be eating - squid just isn't my thing - and a couple are either too time-consuming, or are too exotic for my "house cat" palette (there really are not many of these, though).

These recipes draw mostly from all over the Mediterranean, with some Asian to
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Melissa Shmish
A fairly good book. The photographic style became distracting with photographs arranged with the point of interest of the photo placed in the crease of the book, surrounded by blurred shadows in the periphery--call me a philistine but I failed to grasp the merit of the approach, I just found myself tempting to break the binding (book blasphemy!) to see the entire picture. I refrained. I will say that the flavor/ingredient combinations were unusual and innovative (at least to the cooking styles I ...more
Vicki
Feb 08, 2014 rated it it was amazing  ·  review of another edition
I had never heard of Ottolenghi before and when I saw this cookbook, the title was the first thing that grabbed my attention, and then the blurb sealed the deal.

The first thing I want to say about it is that it is the most interesting cookbook I’ve ever read. The recipes are very different than what I’m used to making, and they all sound easy enough to prepare. The photos were amazing, and the stories shared about his family made me feel as if I knew them. They were very close and I liked that.

T
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Deb
Sep 27, 2013 rated it really liked it  ·  review of another edition
A recent purchase but I have been reading it the past few weeks and have managed to make 3 recipes so far: the Asparagus & Samphire (Sea Asparagus) and the Fennel and Feta with Pomegranate Seeds and Sumac
(http://kahakaikitchen.blogspot.com/20...) and the Panfried Fish with Green Tahini Sauce & Pomegranate Seeds http://kahakaikitchen.blogspot.com/20...) which were all fabulous.

I ranked this one four stars (4.5 if I could) instead of five stars--my rankings of Ottolenghi's previous two books mainl
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Julie H.
The photos are gorgeous, and I found a number of recipes to make, with an esp. strong selection of salads and vegetables I was keen to try. On the down side, the introductory material includes the word "ironical" and lists of ingredients in recipes throughout the book are inconsistent--that is, sometimes listing the foodstuff and then describing its manner of preparation (e.g., diced, chopped, cubed, whatever) and at other times specifying the preparation first followed by the name of the food i ...more
D
Sep 09, 2016 rated it really liked it  ·  review of another edition
Recommends it for: fans of ottolenghi, creative home cooks
beautiful book -- firm binding, that soft-hard cover he uses on all his books that has souch a great feel, many and vibrant up-close photographs of food. this is the book that, along with ottolenghi's Guardian column, helped launch the phenomenon. a great mix of sweet and savory. in interview, ottolenghi said he and his business partner, sami tamimi, just sort of threw this book together on the side, and ottolenghi indicated that he hadn't developed his rigorous recipe-testing method yet. FYI. s ...more
Chelsey McNeil
Jan 09, 2017 rated it really liked it  ·  review of another edition
Fun recipes. My husband raved about the roast chicken with onions and lemon. I made the dark chocolate cake for my 5 year old's birthday and we shared it with the neighbor kids-- very well received.

Something Yotam Ottolenghi says in the introductory remarks to the book are very helpful-- that food should be good, exciting, nourishing primarily-- and if you can add in sustainably sourced, organic, and of high nutritional value that's great too. But too many people value the latter over the forme
...more
Jessica Howard
Nov 09, 2013 rated it it was amazing
Shelves: cookbooks, 2013
Ottolenghi and Tamimi, authors of Jerusalem: A Cookbook, have created Ottolenghi: The Cookbook to share the most popular recipes from their four Ottolenghi restaurants (which are each a sort of combination restaurant/patisserie/deli).

Both Ottolenghi and Tamimi were born in Jerusalem but now live in London. Their respective Jewish and Palestinian backgrounds clearly form the backbone of their cooking and baking, but their style has been infused with British elements that make for irresistible di
...more
Megan
Mar 21, 2014 rated it liked it
This book was somewhat disappointing to me. After hearing about so many people rave about it, I kept looking for something more. The recipes seem well suited to be made at home, but nothing screamed at me to make it.

It was a touch annoying to see all the European measurements; I didn't expect American measurements, but having to convert various measurements (I don't own a scale) made me even less likely to cook from this book.
Eling
Mar 05, 2013 rated it liked it
Shelves: cookbooks, 2013
Really interesting flavors & recipes that seem fairly achievable for the home cook. However, not necessarily a book I felt the need to add to my library or that I think I would reach for regularly if I did own it. More guest/special occasion-type recipes. Added step of converting recipes from metric/weight system to use, not sure if it was just the version I had of the book, though. Bonus: photos were lovely & quite abundant. ...more
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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 past ...more

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