Clarkson Potter Ottolenghi Test Kitchen: Extra Good Things: Bold, Vegetable-Forward Recipes Plus Homemade Sauces, Condiments, and More to Build a Flavor-Packed Pantry: A Cookbook

Each time I cook a recipe from "my newest, latest" cookbook of Ottolenghi's, I think it has to be "The Best Ever." The best recipe. The best cookbook. His recipes take one to an exotic world of new tastes-- a whole new way of traveling to foreign places while just sitting at a dinner table. This book is no exception. We were so excited about the recipes in this book--every single one--that we are just cooking our way through it. So far we haven't had a disappointing recipe and we are 12+ recipes into the book. With each bite the complexities of the layered flavors go off in your mouth like a firework display, one amazing taste sensation after another. I highly recommend taking the leap and cooking from this cookbook (or any of the others, for that matter). And a big thanks to you, Yotam Ottolenghi, and your team.

Excellent set of delicious and well illustrated recipes including carni/pesce/veggie dishes. Mostly based upon one or two main ingredients with a lot of herbs and spices added to them. The majority of the latter should be in every reasonable provisioned kitchen anyway although I don't have black limes (hadn't actually heard of them) and some of the chillies, although I do grow Aleppo. Straightforward instructions. Preparation timings a bit mean I reckon but then I have to go to various cupboards, find things then start (then put away!). Not really an issue though. For those following the 30 plants a week fad you'd only have to cook a couple of these dishes to reach the target! Metric measurements (great); 4-6 servings, easy to divide for 2, bit fiddly for one but make two and freeze one. Quite a few of the 'sauces' also make too much for a single meal and the authors say to keep in the fridge for a few days - I'll be freezing some, if appropriate from ingredients, I think as I'm not necessarily going to need them within that short a time - the orange reyu, various onion 'jams' and so on. Recipes best so far - roasted hake with fenugreek onions and herby yoghurty peas, fragrant coconut rice and sizzling spring onions, potato slab pie, roasted veg and harissa chickpeas (but I did add pork chops), lamb and fig pistachio, pasta and beans with halloumi and rocket pesto. What to choose for tonight?

Fotos buenas recetas faciles y muy muy ricas

Aggiunto alla mia collezione di cookbook di Ottolenghi, l’unica collezione che si usa dalla prima all’ultima pagina!

C était pour un cadeau ,bon produit