Le parcours de Yotam Ottolenghi dans le monde de la cuisine et de la pâtisserie a été loin d'être conventionnel. Après avoir obtenu une maîtrise en philosophie et littérature et travaillé dans la rédaction d'un quotidien israélien, il a opéré un changement radical à son arrivée à Londres en 1997. Il a débuté comme aide-pâtissier, perfectionnant ses compétences dans des établissements renommés et dirigeant finalement des sections de pâtisserie. Cette expérience l'a conduit à fonder son propre groupe de restaurants et de magasins d'alimentation acclamé, obtenant une reconnaissance internationale pour son approche culinaire novatrice.
Les nouvelles recettes de Yotam Ottolenghi toujours aussi délicieuses et originales, mais à la portée de tous grâce à 6 principes tout simples repérés par des pictogrammes.- 30 minutes de préparation- 10 ingrédients maximum- Recettes gain de temps,à préparer à l'avance- Recettes du placard- Peu d'ustensiles, peu de vaisselle- Spécial débutants -- éditeur
Les légumes, les graines et autres légumineuses ne sont plus relégués à la place de simple accompagnement mais ont aujourd'hui décroché le premier rôle dans l'assiette. C'est cette révolution en cuisine que Yotam Ottolenghi célèbre dans Plenty More, son nouvel opus consacré à la cuisine végétarienne. Voici 150 nouvelles recettes inventives, réparties par type de cuisson : grillé, bouilli, mijoté, braisé, etc. Bref, un ouvrage inspirant, gourmand et révolutionnaire ! Yotam Ottolenghi est l’auteur de véritables best-sellers de livres de cuisine au Royaume-Uni. Ses livres se vendent à travers le monde. Passionné par la cuisine, Yotam Ottolenghi alimente de manière très régulière son blog et possède une entreprise de catering très bien implantée à Londres.
Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi's and Sami Tamimi's original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. The 140 original recipes cover everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads. A new foreword and introduction sheds fresh light on a book that has become a national favourite
With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting new talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn f
Combines flavour-forward, vegetable-based simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook
Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.Plenty More picks up where Plenty left off, with 120 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alfonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Candy beetroot with lentils, Seaweed, ginger and carrot salad, and even desserts such as Roasted rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.
The New York Times bestselling author of Plenty teams up with Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is created and amplified through 100+ innovative, super-delicious, plant-based recipes. Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine.With main courses, sides, desserts, and a whole pantry of "flavor bombs" (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels.
Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam. Whether they're conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an 'Ottolenghi' twist. This instinct is in perfect sync with recent times, when we've all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we've got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops. For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we've got to hand. There's the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all. This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. It's a notebook to scribble on and add to, to take its ethos and absolutely make it your own. This is how to cook, the OTK way.
