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An excellent, imaginative cookbook, especially for cooking with vegetables. My main criticism is that many of the recipes require a long list of ingredients that the home cook won't necessarily have on hand and can't easily procure on a weekday at home. Home cooking should not be that much of a production.
But I'm mainly taking off a star because of the hard-copy book itself. Evidently, cookbook publishers have decided that we now only buy their products to admire photos,and then put them back on our coffee tables. They've forgotten that cookbooks are supposed to be instruction manuals, of use in the kitchen. Yet they continue to publish books in such large form that they cannot fit into any kitchen shelving. Well, many of us buy these books to cook from and while we appreciate the photos we would also appreciate publishers to give some thought to practicality. tifact.Otherwise we might as well just bring our laptops into our kitchen and look for recipes there. I'm tired of 'beautiful' books I have a hard time using.
Excellent recipes, great explanations, delicious dishes We tried sweet potato dauphinois, glazed roasted carrots and peas, and brownie for our first feast. All were really excellent. Requires some preparation, not 15 minute meals Covers all courses with creative combinations
I have enjoyed sitting reading this and have used some recipes but it feels a bit like it is written for Brits. I was expecting it to be further away from what I usually cook with authentic ingredients but it isn't really. Potatoes with horseradish and semolina tart are not what I expected at all= nice but strangely not what I wanted it to be.
I liked this book, though I don't use it as often as Plenty, which I think is his best. If you're a meat eater this book will be great, but I'm not, so I prefer Plenty. He does make all his recipes interesting and they do work and I would recommend his books to anyone who likes a new and exciting flavour experience. Everything he creates tastes new and original.
What can I say about this book? I love Ottlenghi's work and every single book he's published. Maybe in this book I miss more photos to say something. I don't eat meat, so I skip the meat section and it's perfect. The recipes I've tried have turned to be delicious. Sometimes some special ingredients are called, but they are mainly herbs and spices.
The first and the best. This is where it started and if you are unfamiliar with Ottolenghi's cuisine and style this will leave you in no doubt. His other books are good too but if you want one of his books only this should be it. It's clear, both in the way ingredients are explained and recipemethods. It also gave me lots of ideas for varying some old favourite recipes with new herb and spice combinations. Good range of recipes nicely balanced from savoury to sweet, small to large, dinner or party.
This is different from any other cook book we have with amazing recipes that are mostly healthy. A must for every kitchen. If you’ve ever wondered how to get great flavour from simple ingredient combination then look no further.