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  • Ottolenghi SIMPLE

    Ottolenghi SIMPLE
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    ISBN: 9781785031168
    Publication date: 06/09/2018

    BEST ONE YET!
    Yotam Ottolenghi's award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. SIMPLE is no different, with 120 brand-new dishes that contain all the inventive elements and favour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.

    Bursting with colourful photography for every recipe, SIMPLE showcases Yotam's standout dishes that will suit whatever type of cooking you find easy - whether that's getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you're ready.

    These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way:

    S - short on time: less than 30 minutes
    I - 10 ingredients or less
    M - make ahead
    P - pantry
    L - lazy
    E - easier than you think

    SIMPLE is the stunning new cookbook we have all been wishing for: Yotam Ottolenghi's vibrant food made easy.



    Pages: 320
    Dimension: 276mm X 198mm
    Author: OTTOLENGHI, YOTAM
    • Price: $49.99
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    Plenty
    Plenty
    ISBN: 9780091933685
    Publication date: 01/05/2010

    With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting new talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column. Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, tofu, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary. Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.
    See also Jerusalem and Ottolenghi The Cookbook

    Pages: 288
    Dimension: 279mm X 204mm
    Author: OTTOLENGHI, YOTAM
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    Jerusalem
    Jerusalem
    ISBN: 9780091943745
    Publication date: 03/09/2012

    The long-awaited third cookbook from Yotam Ottolenghi, exploring the recipes and flavours of his home-city of Jerusalem. Yotam Ottolenghi and Sami Tamami are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking. At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. The two only met when they worked together in London early 30 years later, and discovered they shared a language, a history, and a love of great food. Jerusalem sets 120 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning.
    Publication Date: 3 September 2012
    See Plenty hb too!

    Pages: 288
    Dimension: 270mm X 195mm
    Author: OTTOLENGHI, YOTAM
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    Plenty More
    Plenty More
    ISBN: 9780091957155
    Publication date: 25/09/2014

    'Plenty More' picks up where 'Plenty' left off, with 120 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alfonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Candy beetroot with lentils, Seaweed, ginger and carrot salad, and even desserts such as Roasted rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.
    Yotam Ottolenghi completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, before coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington and Belgravia. He opened the restaurant NOPI in Piccadilly in 2011. Yotam is the author of the bestselling 'Ottolenghi: The Cookbook' , 'Plenty' and 'Jerusalem'. He has presented two series of Ottolenghi's Mediterranean Feast on TV. 'Plenty More' is his fourth book.
    - Ottolenghi is a worldwide publishing phenomenon with over one million copies of his books sold.
    - Yotam also has a weekly recipe feature in the Guardian's Weekend magazine.

    Pages: 288
    Dimension: 270mm X 195mm
    Author: OTTOLENGHI, YOTAM
    Price: $49.99
    Ottolenghi The Cookbook
    Ottolenghi The Cookbook
    ISBN: 9781785034770
    Publication date: 26/09/2016

    Publication Date: Late October 2016
    "Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David's A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.' Nigella Lawson Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi's and Sami Tamimi's original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads. A new introduction sheds fresh light on a book that has become a national favourite. Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem. Praise for Ottolenghi: '(A) book that has barely left my kitchenathe fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of' Nigel Slater, The Observer Magazine 'Possibly the best cookery book I have ever owned. The recipesaare well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.' Caroline Jowett, Daily Express 'A wonderful book for vegetarians and cake lovers alike' Bee Wilson, Sunday Times"

    Pages: 304
    Author: OTTOLENGHI, YOTAM AND TAMIMI, SAMI
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    Sweet
    Sweet
    ISBN: 9781785031144
    Publication date: 07/09/2017

    Yotam Ottolenghi is renown for his inventive, flavourful dishes that draw inspiration from numerous culinary traditions. In Sweets, his sixth cookbook, he turns his attention to over 120 of the most indulgent of recipes, from biscuits, cakes and cupcake and cheesecakes to tarts, fruit puddings and confectionery. Combining luxurious ingredients with exotic spices, fruits, herbs and flavourings, Ottolenghi introduces the world to such treats as Persian love cakes, Fig and pistachio frangipani tartlets and Chocolate and rose geranium macaroons - all extraordinary, all masterful. Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013.

    Pages: 368
    Dimension: 276mm X 202mm
    Author: OTTOLENGHI, YOTAM AND GOH, HELEN
    Price: $55.00
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