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Descriptions du produit


Our food impulse
We wanted to start this book with the quip, “If you don’t like lemon or garlic … skip to the last page.” This might not be the funniest of jokes, but, considering lemon and garlic’s prevalence in our recipes, it is as good a place as any to start looking for a portrait of our food. Regional descriptions just don’t seem to work; there are too many influences and our food histories are long and diverse. True, we both come from a very particular part of the world—Israel/Palestine—with a unique culinary tradition. We adore the foods of our childhood: oranges from Jericho, used only to make the sweetest fresh juice; crunchy little cucumbers, full of the soil’s flavors; heavy pomegranates tumbling from trees that can no longer support their weight; figs, walnuts, wild herbs.... The list is endless.
We both ate a lot of street food—literally, what the name suggests. Vendors selling their produce on pavements were not restricted to “farmers’ markets.” There was nothing embarrassing or uncouth about eating on the way to somewhere. Sami remembers frequently sitting bored in front of his dinner plate, having downed a few grilled ears of corn and a couple of busbusa (coconut and semolina) cakes bought at street stalls while out with friends.
However, what makes lemon and garlic such a great metaphor for our cooking is the boldness, the zest, the strong, sometimes controversial flavors of our childhood. The flavors and colors that shout at you, that grip you, that make everything else taste bland, pale, ordinary, and insipid. Cakes drenched with rose-water-scented sugar syrup; piles of raw green almonds on ice in the market; punchy tea in a small glass with handfuls of mint and sugar; the intense smell of charred mutton cooked on an open fire; a little shop selling twenty types of crumbly sheep and goat’s milk cheeses, kept fresh in water; apricot season, when there is enough of the fruit lying around each tree to gorge yourself, the jam pot, and the neighborhood birds.
These are the sources of our impulse. It is this profusion of overwhelming sensations that inspires our desire to stun with our food, to make you say “wow!” even if you’re not the expressive type. The colors, the textures, and finally the flavors that are unapologetically striking.


Sweet potato galettes \ makes 4
Spicy, sweet, and punchy, baked fresh and served warm, this is the sort  of starter that can precede almost anything. The generous sour cream base and the lightness of the puff pastry carry the sweet potato easily without the risk of a carb overdose. Serve with a plain green salad.
3 sweet potatoes,  about   12 oz / 350 g each
9 oz / 250 g puff pastry or   ½ recipe Rough puff pastry   page 280
1 free-range egg, lightly beaten
6½ tbsp / 100 ml sour cream
3½ tbsp / 100 g aged goat   cheese
2 tbsp pumpkin seeds
1 medium-hot chile, finely   chopped
1 tbsp olive oil
1 clove garlic, crushed
2 tsp chopped flat-leaf parsley
coarse sea salt and freshly   ground black pepper
1 Preheat the oven to 400°F / 200°C. Bake the sweet potatoes in their skins for 35 to 45 minutes, until they soften up but are still slightly raw in the center (check by inserting a small knife). Leave until cool enough to handle, then peel and cut into slices 1⁄8 inch / 3 mm thick.
2 While the sweet potatoes are in the oven, roll out the puff pastry  to about 1⁄16 inch / 2 mm thick on a lightly floured work surface. Cut  out four 2¾ by 5½-inch / 7 by 14-cm rectangles and prick them all over with a fork. Line a small baking sheet with parchment paper, place the pastry rectangles on it, well spaced apart, and leave to rest in the fridge for at least half an hour.
3 Remove the pastry from the fridge and brush lightly with the beaten egg. Using an icing spatula, spread a thin layer of sour cream on the pastries, leaving a ¼-inch / 5-mm border all round. Arrange the potato slices on the pastry, slightly overlapping, keeping the border clear. Season with salt and pepper, crumble the goat cheese on top, and sprinkle with the pumpkin seeds and chile. Bake for 20 to 25 minutes, until the pastry is cooked through. Check underneath; it should be golden brown.
4 While the galettes are cooking, stir together the olive oil, garlic, parsley, and a pinch of salt. As soon as the pastries come out of the oven, brush them with this mixture. Serve warm or at room temperature. --Ce texte fait référence à l'édition Relié .

Revue de presse

"Britain's most eagerly awaited cookbook" (The Guardian)

"Yotam Ottolenghi and Sami Tamimi...are purveyors of some of the city's most beautiful food. In this sleek, good-looking volume they spill the beans on some of their best known dishes. It's very modern, very metropolitan... in the vein of the River Cafe and Moro books - and we suspect it will be just as popular with London farmer's market shoppers this summer" (Time Out)

"Set to be the al fresco bible for summer" (ES Magazine)

"There's something irresistibly beautiful about the food at Ottolenghi and the book to accompany the cafes is as seductive: vivid flavours, bright colours and smart, simple ideas for food that mixes middle eastern and Italianate tastes." (Nigella Lawson Delicious)

"Gorgeous, healthy recipes...a wonderful book." (Sunday Times' Culture)

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Format: Relié Achat vérifié
I bought this book because I was cooking from Ottolenghi's Plenty, which I love for its creative combinations of vegetables, herbs, and spices. This second book, based on dishes prepared at the authors' London restaurant, also named Ottolenghi, is equally superb. I started with the broccoli salad because I adore broccoli and because the authors noted that restaurant customers picketed when it was removed from the menu. I love it! Parboiled and charred broccoli dressed with garlic and pepper and the oil they're cooked in. Just exquisite!

I have owned and cooked from many notable cookbooks over the years, and this is the first that really enchants my primal tastebuds. One can really taste what one is eating, and appreciate the different ingredients. The recipes are stunningly creative. I am just fascinated!
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Produits frais, recettes faciles à réaliser, beaucoup de légumes, saveurs différentes (beaucoup de citron, de pâte de sésame, de persil...). Cuisine à tendance orientale, moderne. DÉLICIEUX!!
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Format: Relié
I just love this book. I have bought Jerusalem first which became THE book I am refering to when in need of inspiration. Then I wanted to buy this one and now that I have it I just love it. I have already cooked 10 recipes in this book just to say... This is definitely a keeper
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Stunning recipes with a middle eastern twist. Fresh produce, not too time consumming, not too difficult to locate the ingredients (pomegranate seeds out of season excepted). Simply delicious, great photos, easy to follow.
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Commentaires client les plus utiles sur (beta) 4.7 étoiles sur 5 255 commentaires
100 internautes sur 103 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Ottolenghi scores big with "Ottolenghi" 28 novembre 2013
Par Blue in Washington - Publié sur
Format: Relié Achat vérifié
My admiration for this author/chef knows no limits. Really. I've been cooking out of Ottolenghi's "Plenty" cookbook for the past year or so at least twice a week and it's changed the family's eating habits and appreciation of good taste astronomically. So when this newly published cookbook (from the restaurant menu) was published in the U.S., I was interested. At the same time, I wondered how the newbie could improve and/or expand on the author's two previous (and terrific) books. I shouldn't have been the least bit skeptical. "Ottolenghi" is even better than its predecessors and chock-a-block full of great new food.

I come to this opinion from the perspective of someone who cooks almost exclusively vegetarian dishes. "Ottolenghi" is about two-thirds non-meat in content. Lots of terrific new vegetable entrees and sides, with the usual emphasis on freshness, herbs, nuts and Middle East/Mediterranean spices. What's really new in the author's approach in this cookbook is a generous section on desserts (most of them adaptations of classics) and many recipes for sauces that can be used with a lot of different entrees or as dips, spreads, etc.

I'm just getting started in using this new book--and in fact started with dessert! How does chocolate chestnut bar sound? A kind of exotic brownie, but richer and creamier than the traditional approach. Killer taste. The same chapter includes a fine recipe for a more traditional brownie, but clearly better, judging from the ingredients.

I'm a total fan of this guy and his books and have been giving them as gifts for the past year. I even gave one to a Moroccan friend who is a wonderful cook, but who became an instant admirer and regular user of Ottolengthi's "Plenty". So get the new one or at least one of the earlier books--it/they will change your life.
96 internautes sur 109 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Amazing 2 août 2010
Par Laurie A. Treacher - Publié sur
Format: Relié Achat vérifié
I have so many cookbooks some might see it as ridiculous I buy yet another...but this one is really quite special. This book is very inspiring. Nice pictures, they really bring the dishes to life. However, it's the inventive, thoughtful combination of ingredients that just blow me away. Seriously, I just look at the picture of the green bean and pea dish and 20 other variations pop in my head. I am not a recipe follower too often, mostly I just read and then start chopping whatever is in the kitchen. I heartily recommend it even though I have barely read through 15 pages. The authors are VERY specific in their cooking directions in a really good way. They also like their veggies a bit on the crunchy side for our family's taste, but that is simple to change. I wish it was in paperback so it was easier to read in bed.
124 internautes sur 144 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Great recipes, could have been more user friendly. 17 février 2009
Par pripen - Publié sur
Format: Relié
I am a fan of Ottolenghi recipes. I follow their Guardian column 'The New Vegetarian'. I find their recipes fresh, modern, bright and fun. So far I have tried couple of eggplant recipes, pistachio cookies and baked okra. All came out great. Their recipes in Guardian-online are fun as well.
Having said that, I wish they had serving suggestions in this book for recipes. It would also help to have some sample menus, specially for someone new to Mediterranean cooking.
I live in US and as such the book is cumbersome to use because of metric system used throughout. I don't mind that much, but it would have been nice to include a conversion table somewhere. Hopefully, there will be a US edition soon, but I could not wait for it to come out.
The book is beautifully laid out and the pictures are very tempting.
Overall, I like the book a lot.
43 internautes sur 49 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Marvelous 26 mars 2012
Par tklite - Publié sur
Format: Relié
A long-time follower of his column in the Guardian, I am a huge fan of Ottolenghi's cooking, recipes and approach. Fresh ingredients, lusty flavors, colors and tastes that pop... every mouthful is like a sped-up trip around the Mediterranean. I ordered this cookbook from the UK when it first came out as I couldn't wait for a US version. I can figure out the conversion with some good kitchen gadgets, but I'd love to see a version that includes both US + UK measurements in the future. This has been my go-to cookbook for quite some time now and I have tested only about 25% of the recipes, as they all seem to be winners so I tend to go back to the same (delicious) ones over and over. (My faves: Harissa-marinated chicken w/grapefruit salad (unbelievably good!), chilled red pepper soup, seared duck breasts w/ blood orange sauce.) However, this weekend I finally tried a new recipe (mushroom/celery/wheat salad) and, once again, was thrilled with the results.
94 internautes sur 114 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Too much about his restaurant, too little about cooking 19 janvier 2014
Par Susan's evil twin - Publié sur
Format: Relié Achat vérifié
I know Ottolenghi is the superstar right now, & this may be sacrilegious, but I found this book was way high on fluff and way short on substance- and recipes. The cover is even padded like a pillow. I'm not saying it's not a beautiful book, but double page spreads of someone's back w/ a cute braid, & lots & LOTS of artfully out-of-focus shots, also full page, of his restaurant don't a cookbook make. In fact, I think I found the whole thing so egotistical that it just plain annoyed me. Perhaps that's my problem with it. It's lovely to look at and hold and all that, so maybe it just wasn't the right book for me. I am an experienced cook, certainly not a slave to following recipes, but wanted to learn more about Middle Eastern based cooking, and less about his restaurant. The difficulty of finding some of these ingredients, even in a notably "foodie" city, is kind of silly, too. Is it because I'm in the states & he's in Europe? perhaps.

I have found Claudia Roden's New Book of Middle Eastern Food to be much better to work with- not as artistic, few pictures, but it has loads of recipes. Recipes? Oh, yes, those things.

As I said, it's pretty, but maybe just wasn't a fit for me. I have so many cookbooks, this didn't earn a permanent home on my shelves; I donated it to the thrift shop where I volunteer.
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