Ten Speed Press
Ottolenghi Comfort: A Cookbook
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NATIONAL BESTSELLER - The beloved author of Ottolenghi Flavor reimagines comfort food with over 100 global, personal recipes.
ONE OF NPR'S BEST COOKBOOKS OF THE YEAR
Yotam Ottolenghi--the beloved chef who has captured the hearts of homecooks looking for inspiration and great-tasting cooking--is back. In Ottolenghi Comfort, he brings his inspiring, flavor-forward cooking to comfort dishes.
With game-changing low-lift recipes as well as recipes to spend an afternoon on, Ottolenghi Comfort presents creative dishes that are comfortable to both cook and eat. In more than 100 recipes, Ottolenghi--and co-authors Helen Goh, Verena Lochmuller, and Tara Wigley--bring together childhood memories and travels around the world, celebrating food and friends and the connections they build together, ones to pass on from generation to generation.
For Ottolenghi, a bowl of pasta becomes Caramelized Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and potatoes are transformed into Garlicky Aligot Potato with Leeks & Thyme. In Comfort, he tackles everything from crepes to hummus; lamb meatloaf to quick ramen; savory rugelah to chocolate mousse.
This is a book filled with meals that are easy and exciting, familiar and fresh, new and nostalgic, revelatory yet reassuring.
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Book Details
ISBN:
9780399581779
EAN:
0399581774
Binding:
Hardcover
Pages:
320
Authors:
Yotam Ottolenghi
Publisher:
Ten Speed Press
Published Date: 2024-08-10
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This man is a genius. Great quality, moderate ease of cooking complex meals. Enjoy the variations.
great cookbook not so easy to get the ingredients
This was a perfect gift for a friend.
Love this cookbook for very different ethnic style of cooking. Interesting combinations of flavors. My favorites are the spatchcock chicken (have made that many times) and the stroganoff meatballs. No pictures available cause I always gobble everything up.
I can't say enough how exciting AND comforting the recipes are in this cookbook. I have now made about 20 recipes from it and, no joke, have yet to have a dud.I will say, I consider this a book for fairly advanced cooks and many of the recipes are quite time consuming and best reserved for the weekend.If I had to quibble I'd say, I find it odd that in instances where the same ingredient is used in different parts of the same recipe the word "divided" isn't used next to the ingredient, which is standard practice.
