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Ottolenghi : the cookbook / Yotam Ottolenghi & Sami Tamimi ; with Tara Wigley.

By: Contributor(s): Material type: TextTextPublisher: London : Ebury Press, 2016Copyright date: ©2016Edition: Updated editionDescription: 304 pages : colour illustrations ; 28 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781785034770
  • 1785034774
Subject(s): DDC classification:
  • 641.5 23
Summary: TV / CELEBRITY CHEF COOKBOOKS. 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. Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won fou other awards for Jerusalem.
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Holdings
Item type Current library Call number Status Date due Barcode
Book City Campus City Campus Main Collection 641.5 OTT (Browse shelf(Opens below)) Issued 06/10/2024 A535207B

Includes index.

TV / CELEBRITY CHEF COOKBOOKS. 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. Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won fou other awards for Jerusalem.

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