The cookbook
It took us, Yotam and Sami, a whole year, and many hours of testing and tasting to put together our first collection of recipes. The Cookbook, finally out on the 1st of May 2008, is published by Ebury press, cover price £25. You can order it from Amazon, Play, Waterstone’s, or the publisher’s own rBbooks online shop.
The Cookbook is our first attempt at “summing up” Ottolenghi food for the home cook. The 140 recipes cover everything we do: our prominent salads and roast vegetable dishes, cold meat and fish, substantial main courses from our dinner menu in Islington, some of our wholesome breads and savoury pastries, and a good mixture of the sweets that distinctively adorn Ottolenghi’s windows. We encourage you to use this open window into our world.
Comments
I would love to buy your new book before the 30th April at the rBbooks online shop, but sadly it doesn't offer the 34% discount you say it does. Advice please? Thanks. Victoria.
Hi Victoria.
I have just added the promotional code DELI that you need to enter in order to buy the book at the discounted rate. I hope this works.
Enjoy the book!
Your cookbook is superb! By that I mean, from an aesthetic viewpoint but also practical recipes, well written, just enough of a personal/biography touch. I just love it! I own over 90 cookbooks from over the world (last purchase: 'Les secrets d'Alep', a historical cookery book about Aleppo in Syria and the development of middle-eastern food in that area) and yours will be a great addition and very well used. Your reputation reaches the US: Here is a very interesting cookery blog from California describing your book. Thank you for that great book and see you at one of your classes.
Link to US web site:
http://www.101cookbooks.com/archives/ottolenghi-red-rice-and-quinoa-recipe.html
I wonder if the book is available anywhere in Canada. I tried the Chapters Indigo website, our major book seller but it is not listed online. Any
advice??
hi susan,
try this:
http://www.amazon.ca/Ottolenghi-Cookbook-Yotam/dp/0091922348/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1211042345&sr=8-1
i hope they have them in stock.
i know the american amazon are currently out of stock.
all the best,
yotam ottolenghi
Your book is amazing! I tried a lot of your recipes and it works very well! All I cooked was delicious! Thank you so much! My only regret is that you did not write your pesto muffins!!
Thank you for your book!
Have tried to order today from rBbooks online, is the promotion code still valid?? Thanks, Lisa.
Lisa,
The promotional code was only valid prior to publication I am afraid.
You can get good deals on other website. I believe amazon will have the book in stock this week.
Valerie,
Thanks! I am delighted you are enjoying the book.
Pesto muffins? Maybe in the next book.
Yotam and Sami, congratulations on a truly superb book. Just when I assure myself that I do. not. need. any. more. cookbooks, along comes a must-have such as Ottolenghi.
Please forgive the shameless self-promotion (or even delete if you think it inappropriate) - Ottolenghi: The Cookbook is available in Australia on my website -
http://www.judyoz.com/ccp0-prodshow/ottolenghi-cookbook-yotam-sami-tamimi-new-hardcover-recipe-book.html
Best wishes from Australia, Judy
Read the article in The Observer last Sunday by Nigel Slater, checked out the web site & had to order the book & what a book - haven't put it down since it arrived yesterday ~(Thank you Amazon)
Got to do a posh picnic on Sat for Royal Ascot -got my menu done in no time thanks to your book and web site!
Can't wait to get cooking!
Thank you!
I loved eating at Ottolenghi when I worked in London on Upper Street and I can hardly wait to get my copy of your cookbook and try the recipes myself.
Thank you for the inspiration to cook vegetables well and full of flavour.
Melissa
My children and I are always looking for great food when on holidays. We love your restaurant and when looking up your address to recommend to a friend traveling to London I noticed that you have a cook book out. I would love to purchase one. Is there a book shop in Sydney, Australia that sells them?
Are you ever considering opening in Sydney, you would be a great success.
Can't wait to visit you again when in London!
Michelle
Is a US version of the cookbook going to be published? It looks like the one available on the US Amazon site is the UK edition, but thought I'd ask here at the source.
@ Judy Mather - By all means, promote your site and the book in Australia. I believe we have serious fans there. See Michelle below.
@ Linda Barber, Melissa Ferguson - Great to hear. Thank you.
@ Michelle Dalah - Have a look at Judy's comment above. I believe that Amazon UK will deliver to Australia though might be expensive. You can definitely order a copy at your local bookshop.
@ Hilary - I am afraid a US version is not available yet. Publishers are looking for an American partner but still in the process. Mind you, even if it does happen it will take a while. I guess you'd be having to convert grams to cups for a while. Best wishes.
I have been spending the past few weeks (after waiting for your book to get to New Jersey for many weeks before that) browsing your lovely book and annotating my favorite recipes with US measurements. The sweet potato galettes were deelish, the mint-coriander turkey breast is marinating in the fridge, and the brioche is waiting for the sun to come up.
I am planning to make some teacakes tomorrow and am wondering how long they will keep and how I should store them.
Many thanks.
Is the 2 tbsp of salt in the recipe for Danielle's sweet potato gratin a misprint? As the resulting dish is spectacularly salty.
I have been impressed by all the other dishes I have tried especially the roast chicken with sumac, za'atar and lemon.
Kerry,
I am really sorry that the gratin came out salty. We used 2 tbsp of malden salt (see that the recipe calls for coarse sea salt).
When using normal salt instead of coarse salt you need to halve the quantity.
I believe this is the reason.
Glad to hear other dishes were a success.
Hello Yotam, Sami & the others
I love your book, the chargrilled broccoli is already a staple food here in my house.
I was lucky enough to get a review copy for our online Dutch vegetarian cooking-magazine and I gave the book 5 out of 5 stars!
You can find the review here:
http://www.vegatopia.com/kokenenzo/index.php?subaction=showfull&id=1218056636&archive=&start_from=&ucat=1& (ofcourse in Dutch)
Best wishes,
Machteld.
Thanks!
I just heard about your cookbook from my cousin who lives in London (we live in California) and is a frequent diner at your Islington restaurant. (She took me there last September.) We hope to bring some friends for dinner in October and I will be ordering the cookbook soon.
Does the cookbook have a recipie for those fantastic passion fruit meringue tarts?
becky!
although there isn't a recipe for the passion fruit tarts (you'd have to come to ottolenghi for them), we do have a recipe for similar lemon meringue tarts.
Am cooking my way through this engaging book, produced with much love and care - see eg the credit given to others in the acknowledgements - stunning recipes, eminently possible even by me, an amateur cook and a great way to eat this glorious food if I can't get to Ledbury Road. I have taken the book with me to various locations this summer and it has brightened many a wet day, much to my friends' and family's delight.
Does your cookbook have your carrot & walnut cake recipe in it?
Hi there,
I bought your wonderful cookbook yesterday and it has brightened up my week! The book is delightful and crammed to the brim with interesting, delicious sounding recipes which I am very eager to try. I also love the way that you write so enthusiasticly and explain in detail about each of the various ingredients and how and where to buy them. This is really helpful, particularly as you even detail the exact cheese and where it was bought from (La Fromagerie - a favorite cheese shop for most foodies in London).
I am planning to cook your orangey duck dish for my boyfriend's birthday next week, and wanted to test the recipe out tonight (on myself - poor me!) so it's all plain sailing on the evening. However I forgot to note down the ingrediants before I left the house this morning. Please can you send me the recipe or just the ingredients list?
Many many thanks,
Katie
Have not seen such a spectacular cookbook for many years. Was given some Cookbooks for my birthday that I already had so when I went to return them, yours was the first book that I picked up and have not been able to put down since. Visually your book is amazing, as are the recipes. I only hope to travel to see and taste your food first hand. Bravo on a job well done.
@ Denise, Debbie - Thanks for the kind words. It is just fantastic to get so many positive feedbacks.
Andy, the book features a slightly different carrot and walnut cake. I think it is as good as the one we sell but was adjusted and altered for home baking.
Katie! Sorry but I guess I am too late. I was on holiday for 2 weeks. I hope you managed to try the duck recipe. It is one of my favourites!
Hi Yotam
i LOVE your New Vegetarian recipes in The Guardian. i especially like your spicy corn fritters. I will definitely be getting a copy of your new book of recipes. They look scrummy!
All the best
Ray
I bought your chocolate fondant cake for my daughter's 4th birthday.
It is the non plus ultra, the last word in chocolate cakes. It has the darkness, the denseness, the chewiness and yet there is also this rich vein of chocolate syrup to keep it all moist and hunkydory.
WOW.
Is the recipe in the cookbook?
Thanks
Sebastian,
I must agree about the cake. It is one one of the best, if I may say so myself.
The cookbook has a chocolate fudge cake recipe. It is different but in the same style. I am sure you'd like it too.
Keep on eating chocolate!
I love your recipes in the Guardian too, and have cooked many of them - but if I cannot buy the book from you, how can I get a signed copy, other than travelling to London - which I could do, if you are there?! Otherwise, would you and Sami be prepared to sign one of your recipe cards or headed paper, and send to me to insert in your book, to give as a Christmas present to my daughter please? I have Denis Cotter's signed copy of Cafe Paradiso - have you been to Cork, to eat there? It is lovely food for veggies and non veggies alike. Superb quality and lovely wine list too. Keep up the excellent work! Jackie
Hi Jackie,
Thanks!
I am afraid I haven't been to Cork yet but Denis Cotter's books are beautiful.
Sami and I would be more than happy to sign our letterhead and send over to you. I will email you for your postal address.
Hi there Yotam,
Great book and lovely recipes - I love the simple style and there's something completely fresh and original about your way of cooking.
All I can say is..open up in Manchester!
Thank you Mike. What can I say? With such a warm welcome, maybe we will one day.
Hello Yotam
I just ordered a book....just can't wait to get cooking....i would like to thx for such a wonderful and amazing food you invented.....everytime when i feel down i always go to ottolenghi because i know it will never fail to lift me up:-D especially sweet potato and aubergine dishes....i want to truely congratualate you on how talented and gifted you are in cooking
Thank you
Teera
Teera,
It is generous comments like yours that make my job so satisfying.
Thank you, and thank you again.
I am in cookbook envy...one of my friends brought your cookbook back from London. I am currently begging the local bookstore (I live in the Philippines) to get me a copy. I have fantastic memories of your food and will definitely go back to eat more (and more) when we go back for the summer next year!
hi,
happy new year. i'd love to buy this book but in Canada it appears to be out of stock. Is there any chance of an ebook version being available?
all the best for 2009
Steve,
I am afraid an ebook is not planned. I suggest you try British websites like amazon.co.uk.
Good luck and happy new year,
Yotam Ottolenghi
I am super excited to receive your book.I ordered this from Amazon UK and it should be arriving here in the US today or tomorrow.I will be cooking this weekend!!!
Enjoy cooking Rhonda!
I read an article about you and your restaurant in the February edition of Gourmet Magazine. I was inspired by your story, and I immediately ordered your cookbook. I can't wait to get it, and hopefully I will be able to visit one of your restaurants the next time I'm in the UK!
Claire,
Please come and visit us, and London in general. Lots in store for the food admirer.
Best
Hi,
When I came accross with your book in a bookshop, I felt totally identified with your philosophy for food. I believe your concept for food represents all those nice things about what food should be.... good ingredients, fresh flavours, healthy, uncomplicated, and done with passion.
We need a place like yours here in Manchester.
All the best,
Viviana
I bought your cookbook because we love your Guardian recipes (we also hope to visit the restaurant soon). I tried my first recipe over the weekend: the carrot and walnut cake. It was easy to follow and make (including with a 3-year old helper). The icing was the best carrot cake icing I've come across! The only disappointment was that the dessicated coconut gave that flavour so familiar of carrot cake: grated crayon. Any suggestions for a substitute or do you suggest using a fresh coconut?
Thanks Viviana. No plans for Manchester but please come and see us in London!
Hi,
I'm finding it very difficult to locate dark chocolate with a cocoa content of 52-64% (for your brownies). Most of the chocolate I found was 70-80% cocoa content. Can you tell me where I can find the best chocolate to make your brownies. A brand name would help too.
Many thanks,
Shuhub
Shuhub, try substituting 10 percent of the dark chocolate with milk chocolate. that should do the trick.
Good luck!
Kerry (from comment 47),
I am sorry you didn't like the coconut, and I do appreciate the crayon metaphor - point taken.
I suggest you omit the coconut, increase the flour by 20% and the walnuts by 50%.
This should work well and won't taste like a marker pen! ha ha
I have bought your cookbook and love it. However I attempted to make the aubergine-wrapped ricotta gnocci. I followed the recipe to the letter but when it came to cooking the gnocci in the boiling water they were so soft they fell apart. In the end I baked the gnocci in the oven. It was all rather messy although they tasted divine and am sure would be even better if I had cooked them correctly. Where did I go wrong?
Karen, I believe your mix was too wet, probably due to the amount of water in the ricotta. Good quality ricotta has a lower moisture content than others. I suggest draining your ricotta for a couple of hours in muslin cloth or very fine sieve. You can also add a bit of flour to firm it the mix up. Good luck in your next attempt!
What a gorgeous book!
I finally received my copy in the mail a few days ago. I’ve already made the marinated lamb with coriander and honey – it was terrific – and it’s so hard to choose what to make next. The desserts are so awesome.
Great job!
I wish I could visit London for 2 reasons now – because it’s a fantastic city, and to eat in one of your locations.
Nurit
Nurit, Do come. There are a million great places for food lovers around. London's waiting.
Yoti,
We would just like to let you know that we are so proud of what you have achieved in so short a time. Keep up the good work. Thanks for everything.
Hi there,
Bought the book just before going back to Kenya to visit my parents and took the book with me.
I made the macadamia caramel cheesecake (we get lovely macadamias in Kenya) for a friend who specialises in cheesecakes - and she loved it! She has taken the recipe and plans to include it on her coffee shop menu.
Also made the kosheri and loved it so much.
A request - could you please include a good recipe for Falafels in your New Vegetarian column?
Saw your cookbook at a friend's house this afternoon, and tasted the sweet potato gratin dish from it. Was totally transported. Your book and philosophy are such a breath of fresh air. Have ordered my copy from my local book shop, and it arrives tomorrow. I can't wait.
Thank you!
The lemon meringue tartlets are incredible. But what's the best size baking tin for them? I love the size of the passion fruit ones in the store.
Cheeku, That's great. All the way to Kenya! I will do a falafel recipe. Was planning to.
Beck, thanks! Hope you find many more inspiring recipes.
Bruno, You need a small size muffin tins. They are available in many shops. Have fun with it!
Are there any plans to bring out your collection of fantastic vegetarian recipes for The Guardian in a book? If not - why not???? They are the most delicious recipes.
Hi Guys, I bought your wonderful book last week, after sampling your wares that we catered in-house in my office last week. I would really like the recipe for the Roasted baby potatoes with mixed mushrooms, garlic, mixed herbs, lemon and pink peppercorns, whick is not in the book.
Thanks,
Mary
@ Jayne, there is actually a plan but it hasn't been finalised yet. I will announce when I know.
@ Mary, I am afraid I don't have a recipe for this one. Sorry...
was lucky enough to pass by ottolenghi in islington yesterday on a short trip to london from new york, and was so taken with the gorgeous meringues in the window that i had to have lunch there - yum! have ordered the book but am anxious to know if the roasted aubergine with harissa yogurt recipe is in there?! am crossing my fingers...
Diane, the aubergine with harissa yoghurt is a new dish. We only started making it last week. Still, you will find in the book similar recipes.
Hi guys,
A friend told me about your amazing cookbook, and after searching high and low finally found a copy. Can't wait to try some of your recipes - they all look amazing!
Any plans on coming out to Australia or opening a store???? (Melbourne in particular).
One more thing, I want to buy some books for presents, but the few bookshops that stock it are sold out. Any suggestions???
Well done!!!! Jo Star
Thanks Jo.
I am not sure about opening in Australia although although I should definitely visit soon.
Apart from ordering books through your local shop the only solution I can think of is trying amazon.co.uk though they may charge you a lot for shipping.
good luck!
Will there be another Ottolenghi Cookbook soon??. I have made nearly all the savoury recipes, and can't wait for the next one.
It's a pity all the recipes in the Guardian are vegetarian, as I just adore your chicken recipes, the salads are superb, and I want more!!!
Wow Caroline,
Amazing that you have tried out most of the recipes already.
Another book will come. I am just not sure when. We are collecting ideas all the time so it will happen in the next couple of years (I hope this is not too long to wait).
Hi,
I just wanted to say how great your cook book is.
I have recently discovered your shop in Kensington and particularly love the Banana and Pear cake for a weekend treat. Have you published a recipe for this anywhere? If not is there any chance that you would be able to post it here?
It's the best banana cake I have had in a very long time!!
Thanks Melissa. I am afraid this recipe must remain under wraps. There are loads of other great recipe in the cookbook, thought.
Hi Yotam
I recently asked my sister what she would like for her birthday, and she said your cookbook.
Before I order a copy from Amazon, I was wondering whether there was any way I could get a copy signed by yourself, as this would make her present something really special.
I hope you don't mind me asking.
Mike,
I am very happy your sister chose our book for her very special day.
If you live in London you can get a signed copy in any of our shops. Otherwise, we can possibly send one out to you in the post adding the postal fee.
Hi Yotam,
I'm pregnant and all I can think about is your butternut squash and goats cheese salad, I've just bought your book....can I dare to hope the recipe is in it?????
I am afraid no... sorry. But another great butternut salad. Good luck with pregnancy.
Hi Yotam
I just wanted to let you know that your cookbook has been chosen as Cookbook of the Month for August over on the Home Cooking boards at Chowhound (US foodie website). We'll all be cooking away enthusiastically using your book and the online recipes (as the book's not widely available in the US yet) and sharing our experiences and comments. There already a lot of discussion if you're interested in popping over to say hello - we'd love to hear from you.
http://chowhound.chow.com/topics/634411
Love the book, btw, which I've been promoting assiduously on Chowhound for months now!
Best,
Lesley
Leslie, thanks for telling me. I have already made a blog post.
Hi Yotam
I have a Turkish restaurant in Cape Town,I am buying your book tomorrow and can`t wait to try some recipes at home.
I heard about your business and the book in a Turkish newspaper`s sunday edition.
All the best and if you do come this way please come and say shalom.
Kind regards
I ordered your book late winter and just received it from Amazon!
A lovely book with a marriage of fresh ingredients, and simple flavors that when combined ,dazzle the palette as well as the mind.
The recipes, food styling and photography are a feast for the eyes.
Your book was worth waiting for!
Joan in New York State
Thanks Joan. I hope the recipes work well and that you have fun making them.
Hi Yotam,
I would like to get a copy of your lovely cookbook for my sister in Australia and would especially love to get her a signed copy.
I would just like to clarify a reply you sent to 'Mike' regarding signed copies being available in your London stores (I live in London).
Could you please confirm whether this is correct before I order the book online?
Many thanks,
Lauren
Lauren, signed copies of our cookbook are normally for sale in all our shops. You can just walk in and get one. Hope your sister enjoys it.
Hi to all at Ottolenghi,
I bought your book last year and I absoluteley love it, I have many cookery books but yours is so special, I have made many of the recipes and have been delighted by all.
I am so thankful that you produced your book and will treasure it, if you decide to publish another please let me know.
You create such wonderful food and it tastes sooo good, truly wonderful. thank you!
Thank you, Yotam and Sami, for such a fantastic collection of recipes, fusing the very best of the Middle East (and elsewhere!) with your own cullinary genius- absolutely stunning. Your book (and restaurant) is a real hit in our family, and I can't wait for October when my daughter and I are coming on one of your cookery masterclasses.
Thanks again and best wishes to you both
phil
Thanks Helen for the vey kind words.
Thank you Phil. Looking forward to seeing you in October.
Hi there,
Here I am in Santa Monica, CA where, much to my chagrin, I cannot source samphire. I was given your book by my dear friend Finola when staying as a guest in her home in Islington and I cook from it at least once a week. Tonight, I made Roast Chicken with saffron, hazelnuts & honey (pg 123) for our family. Our children (nearly 5 & 7) happily gobble any and everything I have tried from your book. As always, tonight's dish was delicious. Thank you so much for your wonderful book! I wish we had (so seriously wish this) an Ottolenghi here in Santa Monica! Best, Marliese
Thanks Marliese, maybe one day...
Dear all,
I absolutely love your restaurant in Islington and bought the cookbook as soon as it came out (actually I got 2 one for my house in London and one for in my other house). Last time when I had dinner I have asked the staff if cookbook number 2 is on the way and they told me that you are working on this. So when will this happen? Hope it will be soon!!!
Thanks,
Christel
Christel,
I am currently working on a new book, due out in the spring. It is a collection of my recipes in the Guardian, plus new ones.
Worth waiting for!
Hi,
I love your cooking, just heaven!! I was wondering if and/or when your cookbook will be translated in Dutch. Cannot wait!!!
Regards,
Katrien
Katrien,
I am afraid a Dutch version isn't planned. You can definately try to convince a Dutch publisher.
Good luck!
Hi,
My father has asked for the new Yotam Ottolenghi cookbook. Is this "The Cookbook" the newest book?
As a vegetarian I am looking forward to him cooking me some of your dishes!
Anna, I believe you father is after my new vegetarian book, Plenty, which is be published in May 2010. I hope he can wait.
Just wanted to add my thanks. I really love your recipes. Last week I held a large dinner party and served the chargrilled broccoli, the beans and mange tout and the butter bean and sweet chilli sauce dishes. Everyone loved them especially the broccoli. Fantastic!
Kind regards
Catherine
Hi Yotam,
I will introduce your cookbook to a friend of mine who is a Dutch cook critic. I am sure she has the right contacts. In the meanwhile I have bought the English version some weeks ago! Now I would like to cook every day for my friends and family!
Thanks Katrien. Let's see what happens.
Dear Chefs.
My BF lunched in your place on a recent business trip and brought me ( the chef) your cookbook.
The visuals are beautiful and the recipes are simply the most amazing windows into flavor.
As chef I commend your ability to translate into recipe with such precision, as a lover of food I thank you for taking the time to share your life experiences and your food.
I must tell you that I cooked several of your recipes for a group of local New Hope foodies at a charity dinner and they were absolutely giddy. ( with full credit to your cooking !)
Thank you thank you and I look forward to having the pleasure of visiting your shop one day.
Thomas
New Hope PA USA
12/15/09
Hello Ottolenghi
We recently visited London and received your cookbook as a gift (from a big fan too). We are really enjoying your recipes here in Melbourne, Australia.
We're sad that we didn't have the chance to visit one of your restaurants while we were there - next time, for sure!
Looking forward to your new book, and also catching up on your Guardian column recipes.
Happy Christmas and many thanks from our tastebuds,
Jade
Thank you for your wonderful cookbook. I found it in my public library and brought it home to try some of the recipes. Little did I know it would be such a success. Each dish I have made from it has been greeted with delight by my family. I can't imagine contiuning cooking without it on my bookshelf, so I am going to get it for myself as a Christmas present. I will look out for your new book Plenty in May next year.
@ Thomas, @ Jade, @ Michelle,
Thank you all. This is fantastic to hear.
Check out some of our Christmas recipes that appeared in the Guardian last year:
http://www.guardian.co.uk/lifeandstyle/2008/dec/06/recipes-christmas-yotam-ottolenghi
@ Thomas, @ Jade, @ Michelle,
Thank you all. This is fantastic to hear.
Check out some of our Christmas recipes that appeared in the Guardian last year:
http://www.guardian.co.uk/lifeandstyle/2008/dec/06/recipes-christmas-yotam-ottolenghi
I visited the restaurant when I stopped by in London. I love loved it. I was even more excited to see that you have a cookbook out. I've purchased this cookbook for a friend who lives in London.
Embarrassingly enough I'm not use to the metric system, do you think you will be putting out a cookbook soon for measurements in american cooking?
Thank you and congrats on a lovely restaurant and cookbook!
@ Helena,
I am afraid there is nothing planned. I do recommend that you download a good conversion chart from the internet. that's all you really need.
Try this website:
http://www.metric-conversions.org/measurement-conversions.htm#
Hi Yotam,
This is just a thank you note for 'The New Vegetarian' recipes from 'The Guardian'. You and your recipes have changed my life and have given me a new gastronomic perspective.
I have stopped smoking and became a vegetarian in 2009 thanks to your recipes, after reading and trying 'The New Vegetarian'.
Thank you again and I am looking forward to your recipes.
All my best, Maria
Maria, thank you so much for this feedback!
I would like to congratulate you on your wonderful book. I have used it extensively and given it to just about everyone I know who cooks. Sorry if this is very gushing, but I have a weakness for recipe books and I think yours is absolutely the best one I own. Thank you for many wonderful meals and for making people's birthdays and Christmases so much easier in terms of gifts.
Thanks Lin. It is marvelous to hear this.
We Lins obviously have great taste! A good friend served up sprouts and mushroom pithivier on new years eve (thank you Chappers), and received much praise even from lifelong sprout haters. After sharing the recipes (thank you Guardian), I visited the Belgravia shop and can't wait to go back to London for sesame brittle, granola bar, a feast of aubergine salads...will buy the cookbook right now.
Lins indeed have good taste. cheers!
The Ottolenghi cookbook as well as The new Vegetarian are simply amazing. I didn't realize before that vegetarian food could be so tasty and exciting. Of course, the meat dishes in the cookbook are also great. I love that the recipes are very innovative and exciting in terms of ingredients and techniques, but not horribly time consuming and, most important of all, extremely tasty.
I'm curious, is 'Plenty' all new recipes or do you reuse material from The New Vegetarian?
I already have a good collection of cookbooks but having bought yours a few days ago, it has become one of my absolute favourites. I love the practical advice you give for each recipe and the relatively simple but wholesome ingredients you use. The recipes are written very skillfully making them easy to follow. I can't wait to trying them out.
Best regards,
A Hong Kong Fan
@Ellie, thank you.
@Jens, Plenty will have many recipes from the Guardian, re-worked and re-shot, plus some completely new ideas.
Hello!
are the ingredients for the crusty white bread recipe correct? The mixture appears very wet and does not form a shiny ball in the mixer (rather a sticky gloop)....
Other recipes have worked out well so would be much appreciated if you could confirm.
Many thanks!
Chloe,
Ingredients are definitely correct. The mix should be very wet for the open texture to happen. Add just a little bit of flour if needed.
Wow - only just thought to Google your name after regularly buying the Saturday Guardian, turning to your recipe and making it.Great success every time.
Left this week's recipe (legume noodle soup)out for my hubby to see who had been away at the weekend and he came home and said 'yes - it was delicious '. His hosts had made it that very night.........
So Plan A is to come into London from Berkshire and visit your restaurant and Plan B is to buy your book ! (going to do Plans A and B!!!)
Belinda, that's fantastic. I hope you like both. Best wishes, Yotam
Made the fig, red wine and honey cake from the Saturday Guardian a couple of Saturdays ago. Excellent. A five-star recipe, impressive outcome with little work! Adapted the recipe this week-end and substituted dates for the figs - worked just as well though the red wine was just a little bit more obvious this time around - a bit over-powering.
@Rose, that's great to hear. May try this combination myself.
Hi
I love your cookbook. It is great. I want to bake the Apple and Olive Oil cake this weekend. Please can you tell me if the eggs are medium or large? In the book it doesn't state the size (I don't think). Also, is the lemon waxed or unwaxed?
I thank you in advance and look forward to eating the cake!
Nikki, use medium eggs and unwaxed lemons and you are in for a real treat.
Dear all
I would like to know if your cook book exist in french.
thank in advance for your return
Laurence, I am afraid not. Only English (and Hebrew) for now.
Hi,
I just bought the cookbook and I love it. But I have some questions, which stem from possible editing mistakes.
Is it possible that the Italian sourdough bread (page 162 in the Hebrew version) requires only 25 g. of flour? I'd like to try it but I need to check this out first.
Thanks,
Safra
Hi Safra, this is fine. This quantity (25g) is added to much more flour in the biga. You can trust the recipe. Good luck!
Hello,
I came from Italy.......I lived in London last year with my boyfriend and we really love Ottolenghi's macadamia caramel cheesecake and the passion fruit tartles. We came often to the Notting Hill shop.......so that's why I ordered your cookbook today and I can't wait to read it ......but on 16th of april is my boyfriends birthday and I would like to make a surprise for him with his favorite macadamia caramel cheesecake........but I'm afraid that a cookbook will not arrive on time........It would be possible to get a receipe earlier ?
PLEASEEEEE
Greetings from Italy :-)
BYE BYE Marti
Marti, I hope this isn't too late. Happy birthday to Mr. boyfriend!
Caramel and macadamia cheesecake
serves 8
600g good-quality cream
cheese, at room temperature
120g caster sugar
½ vanilla pod
4 free-range eggs, lightly beaten
60ml soured cream
icing sugar for dusting
Base
160g dry biscuits (HobNobs
are good)
40g unsalted butter, melted
Nut topping
150g macadamia nuts
90g caster sugar
Caramel sauce
65g unsalted butter
160g caster sugar
100ml whipping cream
1 Preheat the oven to 140°C/Gas Mark 1. Lightly grease a 20cm
springform cake tin and line the base and sides with baking
parchment.
2 To make the base, whiz the biscuits to crumbs in a food processor
(or put them in a plastic bag and bash with a mallet or rolling pin).
Mix with the melted butter to a wet, sandy consistency. Transfer
to the lined tin and flatten with the back of a tablespoon to create
a level base.
3 To make the cake batter, put the sugar and cream cheese in a mixing
bowl. Slit the vanilla pod lengthways in half and, using a sharp knife,
scrape the seeds out into the bowl. Whisk by hand or, more easily, with
an electric mixer, until smooth. Gradually add the eggs and soured
cream, whisking until smooth. Pour the mixture over the biscuit base
and place in the oven. Bake for 60–70 minutes, until set; a skewer
inserted in the centre should come out with a slightly wet crumb
attached. Leave to cool to room temperature, then turn out of the tin.
Removing the cake from its base can be a little tricky. You can leave
it there and serve from the base, if you prefer. Otherwise, get a flat
20cm cake board and gently squeeze it between the base of the cake
and the lining paper. As a last resort, get a couple of fish slices and
someone to help you lift the whole thing on to a flat serving plate.
Now chill the cake for at least a couple of hours.
4 To prepare the nut topping, scatter the nuts over a baking sheet and
roast in the oven at 140°C/Gas Mark 1 for about 15 minutes, until
golden. Remove from the oven and set aside. Line a baking tray with
baking parchment. Place the sugar in a saucepan with a very thick
base (it is important that the layer of sugar is not more than 3mm high
in the pan, so choose a large one). Heat the sugar gently until it turns
into a golden-brown caramel. Do not stir it at any stage. Don’t worry
if some small bits of sugar don’t totally dissolve. Carefully add the
toasted nuts and mix gently with a wooden spoon. When most of the
nuts are coated in caramel, pour them on to the lined tray and leave
to set. Break bits off and chop them very roughly with a large knife.
It’s nice to leave some of the nuts just halved or even whole.
5 To make the sauce, put the butter and sugar in a thick-bottomed
saucepan and stir constantly over a medium heat with a wooden
spoon until it becomes a smooth, dark caramel. The butter and sugar
will look as if they have split. Don’t worry; just keep on stirring. Once
the desired colour is reached, carefully add the cream while stirring
vigorously. Remove from the heat and leave to cool.
6 To finish the cake, dust the edges and sides with plenty of icing sugar.
Spoon the sauce in the centre, allowing it to spill over a little. Scatter
lots of caramelised nuts on top. The cheesecake will keep in the
fridge for 3 days.
Hi there,
Like everyone else I love Love LOVE both of your books.
I would like to become more confident with my baking and have three questions for you. If could help with them it would be great!
1) Usually when using a fan assisted oven (which I have) you need to reduce the temperature by 20 degrees. Is this the case with the recipes in the book?
2) Your recipes call for 52-64 per cent cocoa solids. Why do you use these particular percentages?
3) Any recommendations on where can I find 52% per cent chocolate in London?
Thanks!
Nicola
Nicola, thank you thank you.
1) You don't really need to reduce the temperature. Most home ovens are fan assisted now and this is what we had in mind.
2) The range of cocoa solids we mention represent percentages available in various brands on the market and are there to make sure the chocolate is bitter but not too bitter.
3) Any solid brand (French, Italian, Belgian and others) should work. Try Walrhona, with their great range.
I visited your Islington restaurant last week on a trip to London from Berlin... I have been reading your column in the Guardian online... and as a vegetarian Londoner in exile, I can only say that everything was fantastic. The flavours were unusual and outstanding. The produce was fresh and delicious and everything tasted amazing and interesting. Being able to choose from an extensive vegetarian menu was refreshing and it's the best meal I've had for many years, I think. THANK YOU. Please take a look at my food photos too (see link). Unfortunately I didn't get a chance to try your famous breakfast....but next time I'm visiting, I'll be sure to make it a priority.
Francesca, I love your photos! They are so warm, funny and colourful. Thanks for them and for the very generous words.
I discovered your first book by accident whilst browsing on amazon. After owning it for only one day, I just had to go buy Plenty, too.
In the three weeks I've owned these books, practically everything has cooked has been from them - without fail everything has been exceptional. Exactly the kind of food I love to eat. Who could have thought that broccolli could be so sexy, and the chocolate fudge cake was so exceptional that - even though it didn't come out in the two distinct layers - everyone who tasted it asked for the recipe. (I didn't give them it btw - I'm keeping it as my secret!)
Thank you so much for such wonderful books. I don't come to London often, but next time I do you can guess where I'll be headed.
Barbara, it is fantastic to hear how much you enjoy our food. This is very gratifying. Thank you
Hi Yotam and Sami,
I'd been to Ottolenghi a few times before and have always loved the food, but assumed that the cookbook would not allow busy people to make such amazing dishes at home. That is until last night, when we were invited to a dinner party and had two amazing salads from the book--the Quinoa and red rice salad with pistachios and orange zest. Seriously amazing. I sat there and rudely ate the whole bowl. And now I'm going to go buy the book. I'm serious about food (both cooking and eating), so all I can say is THANK YOU!!
Best,
Eddie
Eddie, thanks for telling us. It's great to hear that people still discover our cookbook and love it so much. May you prepare many more recipes!
I made a pilgrimage to Ottolenghi last summer on my (too-short) visit to London, and can't stop thinking about that meal. So I've decided to splurge on both of your cookbooks, but was wondering if the versions on Amazon's US site are the British editions with metric measurements (though I live in the US, I would prefer seeing your recipes in the original version).
Thanks and I hope to be able to make a return visit soon!
Christine, I am quite sure it's metric. A proper American edition of Plenty will only be out in a few month's time.
My gorgeous other half bought me your original cookbook a couple of years ago, and I am still loving trying out the recipes. We live in Turkey, so, aside from the pork recipes and the coriander (what's this about then - we can't get it here, but grow our own when we remember/are sufficiently organised), the ingredients are perfect. Next time I visit London, I am definitely heading for a branch of Ottolenghi to try out the original thing. Can't wait. Thanks again for the fab ideas, which keep us sane in a sea of meatballs. Jayne
I love meatballs, particularly Turkish! Keep on enjoying my recipes and maybe one day you'll manage to convert everybody to coriander. It's heavenly...
That cooking style is what we miss in the Netherlands. When will you be opening a restaurant in Amsterdam..I would love to help to find the right spot and people!!Pure Foodfanatic , froukje
Froukje, I am afraid this won't be possible but a Dutch version of my book Plenty is expected to come out soon.
Hi Yotam,
I love your wonderful books... I am about to order another 3 copies of Plenty as I have given mine away and all my friends want in on the Ottolenghi action!
I need your advice please.... can the roasted pepper sauce (for the turkey meatballs) be frozen? I am making them for a wedding and would love to be able to prepare some things in advance to reduce the stress on the day.
A million thanks for sharing your beautiful food and ideas
Lizzy xx
@Lizzy, thank you. I have a feeling freezing would work but never tried. If it's for a wedding I suggest you freeze some and check. You don't need a last minute disaster.
Hello from downunder (New Zealand)
Some months ago a few of your recipes from 'Plenty' featured in our Christchurch (earthquake city) newspaper.
Unfortunately I couldn't remember the details of the book and have spent most of the weekend on Google. Success!!
Now I need to have your first cookbook as well. Although not vegetarian I look forward to trying out a variety of recipes from both books.
Kind regards - Susan
@Susan, I hope you get some good cooking out of it and no shaky moments.
Hi Yotam
I have both your books and they have completely changed the way I eat - I'm now much healthier and enjoying it strangely enough!
In the interests of sharing my new found delicious & healthy way of eating I want to buy a copy of Ottolenghi: the cookbook for my sister online via the US but want to check if the copy I'm buying still uses metric measures as that is what we use here in South Africa. Please advise if you can? Here is the link: http://www.take2.co.za/books-ottolenghi-hardback-5200478.html
Thanks
Fiona
@Fiona, thank you! All editions of the Ottolenghi cookbook, so far, are metric. You can go ahead and get it.
Yotam
We have both of your excellent books and on a recent trip to London visited the Notting Hill shop - what a great experience.
In one of your earlier blogs, I notice that after the first book somebody asked about pesto muffins and you said - maybe in the next book.
I did not see one in Plenty, I was wondering if you have one to hand or could give some guidance.
Keep on writing - the books are so innovative and delicious.
Thank you
Nigel
is your original cookbook available in hebrew?
@Nigel, this one is still under wraps I'm afraid. Try the corn muffin here: http://www.guardian.co.uk/lifeandstyle/2010/aug/28/yotam-ottolenghi-cakes-cookies-tarts-recipes
@Lanie, yes. There's a Hebrew edition.
Thanks for getting back to me Yotam, thats fabulous that theres a hebrew edition- where can I purchase a copy?
@Lanie, many book shops in Israel stock it.
Discovered a recipe of yours while looking for recipes for Israeli couscous, so glad that I did, because since then I have bought your book and absolutely love it.
I bought mine easily in Australia at my local book store.
I'm a foodie and love the style and personality of the book.
Thank you so much.
@Clare, it's a pleasure. Hope you keep on enjoying. More books to come.
I am about to make carrot and walnut cake from recipe in book but I am wondering if there is a misprint.
The recipe in book says 200g Sunflower Oil but given oil is liquid should it not be 200ml
@Sandra, we often weigh our liquids instead of measuring them because it's more accurate. Please weigh the oil, using 200g. Although you are totally right, we should have used milligrams.
My girlfriend and I just made the herb salad and the kosheri, amazing stuff!
We were thinking that the kosheri would go great along with some venison or veal dish.
Greetings
@Mariano, absolutely! And also with fried mackerel.
Dear Yotam,
Before buying the book , i would like to ask if you have the brownies recipe in it?
Would also suggest you sell the book in Saudi Arabia. lot's of fans who come all the way to london for your fantastic food.
Good luck.
@Lulu,a brownie recipe yes, but not quite the same one. Thanks!
Dear Yotam,
I saw you on Masterchef last night and loved the look of the Tofu with pepper and chilli. Could you let me have the recipe?!
thanks
Janet
@Janet, here it is: http://www.guardian.co.uk/lifeandstyle/2008/oct/25/vegetarian-recipes-black-pepper-tofu
Hello Yotam,
I have just received delivery of your wonderful cookbook and can't wait to get started. I have a queston concerning an ingredient in the pistachio shortbread - ground rice. Is this the same as rice flour or should I grind some rice in a blender?
Looking forward to many, many happy hours of cooking, baking and tasting.
Thank you
Denise
Apologies Yotam and Sami for what is surely a very stupid question. For the pistachio shortbreads do you mean unroasted, unsalted pistachios? (never baked/cooked with pistachios before).
My first recipe from the book last night was the lovely chargrilled asparagus, courgettes and manouri. Absolutely delicious and not a leaf (or indeed anything) left on the plates!
Thank you
denise
Hi Yotam
I just wanted to say a very big thanks. I made your Vegatable Paella last night (recipe from The Guardian 12/04/08). I'm a proper novice but this was really easy and completely delicious. I felt really proud of myself.
It's great to get fantastic results without all the phaff.
Big thanks again
Jaynie
Dear Yotam,
I just got both of your books. The first one in english, and "plenty" in german (although the title in german doesn´t sound as nice as the original -almost boring. Don´t know what the editor was thinking.... (smile))
The first recipe I tried was chickpeas and spinach with honeyed sweet potato. It tasted great and everybody liked it. But the sweet potatos didn´t absorbe the liquid. So could it be just 70ml of water instead of 700ml?
As desert I made the chocolate fudge cake. I used a 20 cm springform as recomended. The cake became very high and took more time to bake. It was delicious. But could it be that the springform should be a bit bigger?
I am looking forward to try all the recipes! Thank you for your inspiring cooking books.
@Denise, it's not rice flour that you are after but ground rice, which you can use a spice grinder to process. I am not sure a blender would do. Semolina is a good substitute. And yes, just plain unsalted pistachios, without the hard shell obviously. Good luck.
@Jayne - now you're a pro.
@Annette, 700ml is correct. After 40 minutes of simmering uncovered you shouldn't have much liquid left. 20cm tin for the cake is also right. If you felt it was too high you may want to use a slightly larger tin. Both are fine. Thanks!
Hello,
I have only recently bought your cook book after visiting your notting hill store as often as possible. I've tried soooo many dishes (even quite a few with out pictures!) and they have ALL been delicious. We had a lovely time away over Easter and the harissa marinated chicken impressed everybody especially as I could say i made the paste my self. Yum yum!!
Keep up the fantastic, inspiring work!
Victoria x
@Victoria, thanks for sharing this. Will carry on with the recipes, promise.
I am a huge fan of Ottolenghi and I love both your cookbooks. Plenty has been translated into Dutch recently and I can finally share my enthousiasm with our customers in the bookshop!
We have a small café in the shop. I often make your top delicious toffee-brownies but sometimes they turn out extremely oily and the dough seems to break apart. Is it a matter of temperature? Butter and eggs are kept out of the fridge and the chocolate-butter mixture is cooled down quite a bit before mixing it in with the egg and sugar...
Can you help? Thank you!
Kind regards,
Caroline
Thanks @Caroline. You're right. It does happen sometimes. I believe it has to do with the chocolate. I suggest reducing the amount of butter by 10% to take down the fat content. Good luck!
Looks good, this book looks good!
Well done on your cookbook "plenty"tried your version of nasi lemak with okra.It was fantastic although some of the people found it too hot.I am looking forward to the day you appear on T.V.Channel 4 take note.I hope you can come up to Sheffield sometime!my sister is also a big fan of your cooking and bought me your cookbook for Christmas.It has proved to be a sound investment.
Here's to that @Tony. Thanks
I bought your book PLENTY and I love it. I wish there was a picture of Fava Bean burgers, though! I missed you at Camino in California bc we were in London and then we tried to Open Table reserve at your London restaurant and there was an 8 week wait?! Wow! Congratulations. Best recipes are socca and baked eggs! :)
I recently bought the Ottolenghi cookbook and Saturday night I made the 'roast chicken with sumac za'atar and lemon' and it was great. I love the way my kitchen smelled when opening the oven door. Smells and tastes absolutely. The only thing I added was a little honey because I have used a large lemon. It was wonderfull. This recipe is here to stay!! It is certainly addictive like you said in the book. Thanks
are any of your books available in paperback? where can i find.....? thanks.
have recently been introduced to your recipes, philosophy and cookbooks and after browsing your website and reading thru. some of the recipes there, have planned a dinner party for 5 using only your recipes (and one guest is a chef so i'm keeping my fingers crossed)
was so excited and inspired by the look and sound of the foods that i have subsequently just ordered both books online from book depository which has free delivery all over world
thankyou so much for these extra additions to my expanding recipe book collection and repertoire of foods. Cannot wait to come to London to sample at one of your restaurants.
Hello
I love both of your cookbooks and I absolutely adore the apple and olive oil cake recipe. It's my go-to cake recipe when I bake for friends and family. I'm just wondering if you have any advice on converting it to cupcakes? I've contemplated trying this out, but I'm not sure whether it'll work well. I like the idea of everyone having individual cakes, but I'm not sure how it'll turn out.
Many thanks
Helen
@Shari, @Eline, thank you.
@Rossana, no paperback I am afraid.
@Carlene, good to hear.
@Helen, you can do it but I don't think it will be a satisfying enough cupcake. Cupcake bases need to be a bit heavier. However, it will work as a small loaf cake, enough for 2-3.
Hi Yotam,
I just bought your cookbook and have been blown away by your amazing recipes. I had already given up on cookbooks until I tried yours and everything works! Every time I try a new dish, it brings a smile to my face; like a child who has just discovered a new thing. The flavours are just right and I just want to say thank you for giving me a new inspiration in life.
Brigitta, thanks you! So sweet of you to say.
Hello Yotam,
Just pulled out of the oven your Italian crusty white loaf.
Half way through it already,soooooo good!
Genius recipe thanks.
Thanks @Andrew. One of my favourite bread recipes.
Dear Mr. Ottolenghi,
a few weeks ago we bought your vegetarian cookbook, about we read in an article. Since that time we are using it at least once a week and we we are really happy that we found a new inspiration for our cooking. Thanks a lot for your "food compositions"! Since a few years we have got our own vegetable garden and wanted to cook more with different spices and especially more vegetarian food. Due to your book we have real fun to try new things an creat your suggestions.
We are looking forward to our next trip to London, so that we can visit one of your restaurants!
Best greetings from Austria (Altlengbach - nearby Vienna) & all the best for 2012!
Esther & Georg
@ Esther, thank you. Great to hear you are cooking what you grow!
I didn't read any cookbook for years. I do prefer my own recipes. But I must admit that your recipes are really inventive, more than usual cookbook. I do have your books at home, just too bad it is not available in french.
Anyway, congrats!
Dear Yotam,
Greetings from San Francisco! Thank you for your wonderful cookbooks. I have both. They are delicious even to read and inspire me to create dreams come true! I am wondering if you ever plan to publish a USA measurement edition for the "Ottolenghi" cookbook as you did for the "Plenty." Thank you for sharing your culinary gifts!
@Delia, thanks! Yes the book will be produced in American measurements this autumn
Hello Yotam, I have been asked to make a chocolate cake for my granddaughter's christening that can be eaten as a pudding and I immediately thought of your delicious chocolate fudge cake! If I double the quantities (for 20 people) what size cake tin should I use and how long should I cook it for? And any ideas for some little but different cupcakes for small children that aren't too rich?
Thanks for your help! Jenny
Jenny, you'd need a 28cm (diameter) cake tin if you double the quantities. I am not sure how long it will take to bake but probably 90 minutes or longer. Cupcakes? The hazelnut cupcakes in the book aren't so rich. Just use a plain drizzle instead of the icing.
Hello Yotam,
I picked up a copy of Plenty when I was in the UK last summer(I live in Southern China). I really liked it so I recently ordered the Ottolenghi book from Amazon. It arrived last week.
Yesterday I tried the Crusty White Italian Loaf recipe. I am a fairly experienced baker but I did have some problems and wonder if there might be an error in the quantity of the 00 flour.
I made the biga on Saturday afternoon with no trouble and by yesterday morning it smelled divine. I continued with the recipe -- obeying it to the letter -- but after the final kneading (I have a Kenwood Chef) there was no way the dough was coming "together as a ball" -- although it did look very shiny. It was still very liquid and impossible to pick up and fold over the edges.
Eventually I added about another 50 g of 00 flour, kneaded it again and then continued with the recipe. This time I was able to do the folding and eventually I ended up with a very soft ball of dough which I managed to tip onto my baking tray.
The result was astonishing! It simply ballooned up and once cooked and cooled it was exactly as you described -- soft waxy crumb with lovely holes.
Although I cooked it for longer than your recipe states it didn't go a dark brown but did have a very good crust. We were delighted with it and consumed half with a hearty soup last night.
I am hoping that you will see this comment as my question is should it have been 75 g 00 flour? Having had such a good result after adding an extra 50 g makes me wonder if 25 g is correct.
I do hope to hear from you. I must say that your recipes are wonderful and I've got post it stickers on so many of the pages I want to try!
Best wishes and thanks
Liz
@Liz, Thanks for your comments. Yes we have had people mention this in the past. The recipe doesn't have an error but it can differ depending on what flour you use (some soak up more water than others). For anyone reading this, try making the recipe as it says but be prepared to use an extra tablespoon or two of flour if it is still too wet after kneading. Remember, it is meant to be a wet dough though!
Many thanks Yotam.
Have not had a chance to try it again but will probably do it next weekend. The flour I am using is Molino Paolo Mariani 00.
Perhaps the humidity here is also a factor but I definitely needed to add more flour.
It was a wonderful loaf though so thanks for the recipe.
Cheers!
Liz
Hello!
I wondered if you had any plans to open more shops in London? Particularly around Marylebone!
Look forward to hearing from you soon.
@Antonia, We have many requests to open more Ottolenghi's here in the UK and abroad, but we are very happy at the moment with 4 Ottolenghi's and NOPI restaurant. We like the intimacy and family feeling we still have by being small!
I love the cookbook and have tried several recipes. I made the Sour Cherry Amarettis but the mixture was really runny. I added quite a lot of extra ground almonds to thicken the mixture and they came out beautifully soft. I wonder if there was any reason that the mixture may have been so soft?
BTW we really enjoyed our trip to the Islington restaurant and will be back with our kids to mark our twins' 21st birthday next month.
@David, You did the right thing by adding more ground almonds. the egg whites are the only source of moisture and the size and weight can vary dramatically. I suggest medium eggs and if the mix is still runny do as you did before, add more ground almonds.
Thanks for letting me know. Enjoy your next trip to Islington!
I am enjoying your new "Plenty". I made the green pancakes with lime butter...delicious! but even better were the re-warmed leftover pancakes topped with a poached egg and then the lime butter. Great brunch treat!
@M Holzwart, It sounds delicious with the poached egg. Thank you for sharing with me.
Dear Mr. Ottolenghi,
Love your book Plenty and trying to locate Ottolenghi : The Cookbook in the US version, since many times the conversations are difficult to navigate. Is there a US version of this book available for purchase?
Thank you for sharing your beautiful recipes,
Lynn
Bijouxs. com
@Lynn, no there isn't a US version of Ottolenghi: The cookbook sorry.
Hi Yotam,
my boyfriend ABSOLUTELY loves your recipes. Whenever we cook we use your recipes from PLENTY cookbook and the dishes with lentils or stuffed aubergines with pomegrante are just amazing! Well he couldn't wait to get the Jerusalem book so on our aniversary I bought him one but it wasn't signed by you which I didn't notice when I was purchasing it. To make it up to him I've asked his best mate, who he loves chating about food with, to sign it for him. When I gave it to him he was over the moon. We are already getting additional ingridients for your lovely butternut squash(need za'atar) and we also love the seafood fenel soup which is just to our liking!!
But Mark is so disappointed not having the book signed by you as well! Any chance I could send it to you with the return label and you could sign it for him plese please? As I know him, he would be just amazed and proud to have it in his collection of cookery books! And we can't wait for more recipes from you! Thank you a lot! Happy cooking!
Hi Yotam,
I love your new book, Jerusalem! But I have a question. Many of your meat dishes include yoghurt and we keep milk and meat separate. So, I was just curious to know if there might be a suitable parve alternative you could suggest?
Many thanks,
Lena Rae
Yotam,
I've been reading about you in all the US cooking magazines, O, and (I think) Hadassah magazine. I found a recipe for your cauliflower cake in an article in O magazine and I'm wondering if you've tried making it with matzo meal or potato flour or something else that would allow me to make it for Pesach. (what could be substituted for the flour and baking powder??) Any guidance you can provide would be greatly appreciated!!!
Thank you!
Jessica
@Lena, @Jessica, I have not tried any of my recipes with dairy/flour replacements so I can't offer any suggestions.
I have a recipe question. I made the KARNIYARIK, stuffed eggplants with ground meat, onion and tomatoes.
1. I would like to cut down on the fat of the frying of the eggplant. The recipe is delicious but uses too much oil. How can i cut down on the fat of frying the eggplant prior to stuffing and have same results? Steaming them for 5-10mins? or just brushing them with oil?
I love the recipe but not the calories. Your input is greatly recommended.
Could you please advise what/where I can find the recipe which is on page x introduction of your book Ottolenghi The Cookbook.
Greetings from South Africa, both my friends who have your first cookbook have them temporarily in storage and I am very keen to get my hands on your delicious legume / bean / broad bean / coriander / soya sauce recipe - unfortunately I cant remember the name of the recipe - please can you share this deelsih recipe with me.... You have a great website - so generous to share such wonderful recipes with the world, Candy
Hello,
I love your recipes and cookbooks. I moved to NYC from London 4months ago and definitely miss your restaurants!
Are you considering opening a restaurant in NYC?
Also, I'm French and wanted to offer your cookbooks to my mother but she is not that good in English, so I was wondering If your cookbooks exist in French?
Many thanks for such yummy recipes!!!!
@Angelica, the stuffed aubergine recipe on page 166 of Jerusalem has 6 tbsp oil for the cooking. Try brushing over 3 tbsp evenly over the aubergine. You can reduce the amount of oil used in cooking the meat by quite a bit.
@Barham, that recipe has not been published we just liked the photo! They were Burekas we were making for the shop.
@Candy, Really sorry but I dont know which recipe you mean. Nothing with that mix in the Ottolenghi cookbook I'm afraid.