Comments

1. 1. karen lipson said, on 16 October, 2008 21:31

   Hi

   I have recently bought the cookbook, and feel extremely passionate about not only the recipees, but your story in total

   I hace a child who is extremely allergic to nuts. Many of the recipees with grains and pulses use pistachios or othere nuts Can you possobly suggest an alternative, suggest a variety of seeds etc?

2. 2. Yotam Ottolenghi said, on 19 October, 2008 11:24

   Hi Karen,

   Happy you like the book and the recipes!

   The nuts in the recipes you mention add character and texture but aren't essential. If your son can eat sesame seeds or pumpkin seeds you can use those (toasted) or just do without the nuts completely.

3. 3. Tim Lettany said, on 16 November, 2008 04:04

   Recently ordered your book to far Belgium ...
   Loving it!

   Took of with several recipes amongst the sweet potato gratin, marvelous ... Nora (our 2 year old daughter) loves it ...

4. 4. Yotam Ottolenghi said, on 16 November, 2008 12:10

   Tim,

   I am really glad you enjoyed the recipe!

5. 5. vikki said, on 30 January, 2011 12:07

   Myself and a friend had a foodie day out in London and your restraunt in islington was our first stop. I love love loved everything about it from the moment I walked through the door until the moment I left, the food was amazing!!! Thank you

6. 6. Erno said, on 09 February, 2011 12:09

   Lovely book! I have one question, however:

   Are you sure you didn't leave out olive oil from this recipe as well? :)

   Looking at the picture in the book (also on top of this page) and comparing it to my finished gratin, your version looks a lot more moist. I double checked the text, but there really is no mention of oil anywhere.

7. 7. Yotam Ottolenghi said, on 10 February, 2011 01:51

   @Erno, no mistake there. I believe the oil you see in the picture is from the cream splitting a little in the cooking process.