Cover image for Simple / by Yotam Ottolenghi, with Tara Wigley and Esme Howarth.
Title:
Simple / by Yotam Ottolenghi, with Tara Wigley and Esme Howarth.
Title Variants:
Ottolenghi Simple
ISBN:
9781607749165
Edition:
First U.S. edition
Publication Information:
California : Ten Speed Press, [2018]

©2018
Physical Description:
xiii, 307 pages : color illustrations ; 28 cm
Contents:
Brunch -- Raw veg -- Cooked veg -- Rice, grains, and pulses -- Noodles and pasta -- Meat -- Fish -- Dessert -- Simple meal suggestions -- Feasts -- "Ottolenghi" ingredients.
Abstract:
In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors. Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za'atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone-- Provided by publisher.
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Summary

Summary

A collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.

In Ottolenghi Simple , powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za'atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.


Author Notes

Yotam Ottolenghi was born on December 14, 1968 in Jerusalem. He is a British-based chef, cookery writer and restaurant owner. He started out as a writer working on the news desk of Haaretz, one of Israel¿s largest papers. In 1997 he moved to the UK planning to start a PhD, but before he enrolled he signed up to train at Le Cordon Bleu cookery school in London for six months. He got a job as head pastry chef at the London boutique bakery Baker & Spice and this is where he met Sami Tamimi and Dan Lepard.

Ottolenghi's cooking style is rooted in, but not confined to, his Middle Eastern upbringing: a distinctive mix of Middle Eastern flavours Syrian, Turkish, Lebanese, Iranian, and Israeli. His particular skill is in marrying the food of his native Israel with a wider range of textures and flavours from the Mediterranean, Middle East and Asia. Before turning to food and cooking, Ottolenghi was in both academia and journalism. He was a sub-editor on the news desk of Haaretz, Israel's oldest daily newspaper, and a student in Tel Aviv University.

Following a six-month course at the London-based French cookery school, Le Cordon Bleu, in 1997, Ottolenghi worked as a pastry chef at The Capital, the Michelin-starred restaurant in Knightsbridge. From there he moved to work in the pastry section of the Kensington Place restaurant and that of the sister restaurant, Launceston Place, for a year, under the chef Rowley Leigh. He eventually became head pastry chef at Baker and Spice in Chelsea, London, where he met Sami Tamimi co-founder of their delicatessens and restaurants and co-author of the Ottolenghi and Jerusalem cookery books in 1999. In 2015 his book Nopi: The Cookbook Ramael made The New Zealand Best Seller List. Ottolenghi Simple was published in September 2018.

(Bowker Author Biography)


Reviews 2

Publisher's Weekly Review

As Ottolenghi lightheartedly points out, he is often teased for requiring a surfeit of exotic ingredients in his bestselling cookbooks, which include Nopi and Jerusalem. This collection is meant to remedy that with "simple" dishes, though that simplicity is hazily defined, as many recipes call for a long list of ingredients. In a gimmicky touch, each of the letters in simple has been assigned a meaning (L is for lazy, E for "easier than you think"), and recipes are tagged accordingly. But these categories are coy: dishes tagged with a P, for example, can be made with what readers are presumed to have on hand in the pantry, which in this case includes urfa chile flakes and black garlic. This book may not be as challenging as Ottolenghi's previous collections, but a side dish of harissa chickpeas with flaked cod calls for 13 ingredients, and baked mint rice with pomegranate and olive salsa has 14 ingredients. That said, the chef's imagination shines in items like a cakey beet and goat cheese bread. Comfort food with an international twist rules the day: highlights include baked potatoes and soft-boiled eggs with Italian tonnato sauce, and lamb siniyah, a shepherd's pie with a crust of tahini rather than mashed potatoes. Desserts include a mixture of crushed graham crackers, melted chocolate, pistachios, and rum-soaked raisins refrigerated until set, and a no-churn raspberry ice cream. Claims to simplicity aside, this is yet another appealing cookbook from a pro who seems to turn them out with ease. (Oct.) © Copyright PWxyz, LLC. All rights reserved.


Library Journal Review

With this latest release, Ottolenghi (Plenty; Jerusalem) offers a pared-down version of his signature Middle Eastern-inspired fare, with the explanation that "simple" means different things to different cooks. This volume highlights dishes that can be made in under half an hour, using ten ingredients or fewer, those that can be prepared ahead of time, and others that use mostly-or only-pantry staples. Working within these constraints forces the author to flex his creative muscles, and the results shine. Recipes are divided into chapters on brunch; raw vegetables; cooked vegetables; rice, grains, and pulses; noodles and pasta; meat; seafood; and dessert. There are also meals such as pea, za'atar, and feta fritters; soba noodles with lime, cardamom, and avocado; and fig and thyme clafoutis. A section at the end offers menu suggestions for events such as midweek suppers, weekend brunches, and feasts throughout the year. VERDICT Ottolenghi's many fans will want this book, but it will also appeal to home cooks looking for exciting, approachable recipes. An essential purchase.-Stephanie Klose, Library Journal © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

Hot, Charred Cherry Tomatoes with Cold Yogurt  One of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yogurt, so make sure the tomatoes are straight out of the oven and the yogurt is straight out of the fridge. The heat of the tomatoes will make the cold yogurt melt, invitingly, so plenty of crusty sourdough or focaccia to mop it all up is a must alongside.  Serves four as a starter or part of a mezze plate  12 1/4 oz (350g) cherry tomatoes  3 tbsp olive oil  3/4 tsp cumin seeds  1/2 tsp light brown sugar  3 garlic cloves, thinly sliced  3 thyme sprigs  6 oregano sprigs: 3 sprigs left whole and the rest stemmed, to serve  1 lemon: finely shave the skin of 1/2 to get 3 strips, then finely grate the other 1/2 to get 1 tsp zest  flaked sea salt and black pepper  1 2∕3 cups (350g) extra-thick Greek-style yogurt, fridge-cold  1 tsp Urfa chile flakes (or 1/2 tsp other crushed red pepper flakes)  1. Preheat the oven to 425°F.  2. Place the tomatoes in a mixing bowl with the olive oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, 1/2 tsp of flaked salt, and a good grind of pepper. Mix to combine, then transfer to a baking sheet just large enough--about 6 x 8 inches (15 x 20 cm)--to fit all the tomatoes together snugly. Place the sheet about 2 inches (5 cm) beneath the broiler and roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling. Turn the oven to the broil setting and broil for 6-8 minutes, until the tomatoes start to blacken on top.  3. While the tomatoes are roasting, combine the yogurt with the grated lemon zest and 1/4 tsp of flaked salt. Keep in the fridge until ready to serve.  4. Once the tomatoes are ready, spread the chilled yogurt on a platter (with a lip) or in a wide, shallow bowl, creating a dip in it with the back of a spoon. Spoon the hot tomatoes on top, along with their juices, lemon strips, garlic, and herbs, and finish with the oregano leaves and chile flakes. Serve at once. Excerpted from Ottolenghi Simple by Yotam Ottolenghi All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.