Author: Murad Noor
Package Dimensions: 0x241x567
Number Of Pages: 256
Release Date: 02-11-2021
Details: Product Description
From the New York Times bestselling author and his superteam of chefs, this is Ottolenghi, unplugged: 85+ irresistible recipes for relaxed, flexible home cooking that will bring the love to every shelf in your pantry, fridge, and freezer.
Led by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss in a convenient, flexibound package. With fit-for-real-life chapters like “The Freezer Is Your Friend,” “That One Shelf in the Back of Your Pantry,” and “Who Does the Dishes?” (a.k.a. One-Pot Meals),
Shelf Love teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics.
All the signature Ottolenghi touches fans love are here—big flavors, veggie-forward appeal, diverse influences—but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what you’ve got to hand—that last can of chickpeas or bag of frozen peas—without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za’atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken.
With accessible recipe features like MIYO (Make It Your Own) that encourage ingredient swaps and a whimsical, lighthearted spirit, the fresh voices of the Ottolenghi Test Kitchen will deliver kitchen confidence and joyful inspiration to new and old fans alike.
About the Author
Ottolenghi Test Kitchen includes
Yotam Ottolenghi, the seven-time New York Times bestselling cookbook author;
Noor Murad, crowned the queen of Middle Eastern feasts;
Verena Lochmuller, the human search engine to every baking question;
Tara Wigley, the in-house word wizard;
Chaya Pugh, who adds heaped spoonfuls of spicy personality to the brew; and
Gitai Fisher, the man who keeps everyone in check while making sure they stay out of trouble.
Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. His cookbooks have sold over seven million copies worldwide. Amongst several prizes,
Ottolenghi Simple won the National Book Award and was selected as a best book of the year by the
New York Times. Yotam is a weekly columnist for the Saturday
Guardian and a regular contributor to the
New York Times. His championing of vegetables, as well as ingredients once seen as “exotic,” has led to what some call “the Ottolenghi effect”: meals full of color, flavor, bounty, and sunshine. Yotam lives in London with his family.
Noor Murad is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She developed recipes for the books
Flavor, as well as for Ottolenghi’s MasterClass series and other online Ottolenghi publications. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian, and Indian flavors making a prominent appearance in her recipes.
Excerpt. © Reprinted by permission. All rights reserved.
There’s a railway arch in north London, built from equal parts brick and tahini, walls coated in olive oil and floors stained with spice: habanero and fenugreek, Aleppo chile and black lime. To the outsider it is identified through stacks of wooden pallets, blue shutters, red brick, and industrial steel, easily missed and effortlessly unglamorous. To the insider, it’s a tiny bit more. This is the Ottolenghi Test Kitchen, the OTK to some, where a stripped-back railway arch makes absolute sense, where a group of individuals meet and eat, cook and write, tear and share, and gather with just one motive: to create good food with good ingredien