{"product_id":"ottolenghi-simple-isbn-9781607749165","title":"Ottolenghi Simple","description":"\u003cb\u003eJAMES BEARD AWARD FINALIST • The \u003ci\u003eNew York Times\u003c\/i\u003e bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e In \u003ci\u003eOttolenghi Simple\u003c\/i\u003e, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.\u003cb\u003eBest Cookbooks of 2018\u003cbr\u003e\u003cb\u003e—NPR\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eBest Cookbooks of Fall 2018\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e—\u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e10 Best Cookbooks of 2018\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e—The Kitchn\u003cbr\u003e\u003cbr\u003eBest Cookbooks of 2018\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e—\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Every recipe has a brightness, a twist and a unique layer of flavor that you rarely get at home on a weeknight.\"\u003cbr\u003e\u003cb\u003e—\u003ci\u003eNew York Times Book Review\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"It’s a useful and engaging book, filled with the kind of dishes that have made Ottolenghi’s broad and well-deserved reputation ... this is food that’s worth putting on the plate, and another cookbook that’s very much worth adding to the stack.\"\u003cbr\u003e\u003cb\u003e—\u003ci\u003eLos Angeles Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"It’s a brilliant way to up your regular dinner game.\"\u003cbr\u003e\u003cb\u003e—Departures.com\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Needless to say, everything Ottolenghi touches turns to gold — all well-earned and deserved. He has played a major role in changing how people cook and how much more adventurous in the kitchen they are now. With this new volume, even more cooks will discover flavors they’ve never known, techniques they’ll embrace, ingredients that are exotic and exciting and a little thrilling to use. They’ll see what a little harissa or tahini can do for their food.\"\u003cbr\u003e\u003cb\u003e—\u003ci\u003eBoston Globe\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePraise for Yotam Ottolenghi:\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"No chef captures the flavors of the moment better than Yotam Ottolenghi.\"\u003cbr\u003e\u003cb\u003e\u003cb\u003e—\u003ci\u003eBon Appétit \u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Ottolenghi is a genius with vegetables--it's possible that no other chef has devised so many clever ways to cook them.\" \u003cbr\u003e\u003ci\u003e\u003cb\u003e\u003cb\u003e—\u003c\/b\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"Yotam Ottolenghi is the most creative but also practical cook of this new culinary era--a 21st-century Escoffier.\" \u003cbr\u003e\u003cb\u003e\u003ci\u003e\u003cb\u003e—\u003c\/b\u003eWall Street Journal\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is a seven-time \u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author who contributes to the \u003ci\u003eNew York Times\u003c\/i\u003e Food section and has a weekly column in \u003ci\u003eThe Guardian\u003c\/i\u003e. His second book, \u003ci\u003eJerusalem\u003c\/i\u003e, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.\u003cb\u003eHot, Charred Cherry Tomatoes with Cold Yogurt \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003eOne of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yogurt, so make sure the tomatoes are straight out of the oven and the yogurt is straight out of the fridge. The heat of the tomatoes will make the cold yogurt melt, invitingly, so plenty of crusty sourdough or focaccia to mop it all up is a must alongside. \u003cbr\u003e\u003cbr\u003e\u003ci\u003e Serves four as a starter or part of a mezze plate \u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e12 1\/4 oz (350g) cherry tomatoes \u003cbr\u003e3 tbsp olive oil \u003cbr\u003e3\/4 tsp cumin seeds \u003cbr\u003e1\/2 tsp light brown sugar \u003cbr\u003e3 garlic cloves, thinly sliced \u003cbr\u003e3 thyme sprigs \u003cbr\u003e6 oregano sprigs: 3 sprigs left whole and the rest stemmed, to serve \u003cbr\u003e1 lemon: finely shave the skin of 1\/2 to get 3 strips, then finely grate the other 1\/2 to get 1 tsp zest \u003cbr\u003eflaked sea salt and black pepper \u003cbr\u003e1 2∕3 cups (350g) extra-thick Greek-style yogurt, fridge-cold \u003cbr\u003e1 tsp Urfa chile flakes (or 1\/2 tsp other crushed red pepper flakes) \u003cbr\u003e\u003cbr\u003e1. Preheat the oven to 425°F. \u003cbr\u003e\u003cbr\u003e2. Place the tomatoes in a mixing bowl with the olive oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, 1\/2 tsp of flaked salt, and a good grind of pepper. Mix to combine, then transfer to a baking sheet just large enough—about 6 x 8 inches (15 x 20 cm)—to fit all the tomatoes together snugly. Place the sheet about 2 inches (5 cm) beneath the broiler and roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling. Turn the oven to the broil setting and broil for 6-8 minutes, until the tomatoes start to blacken on top. \u003cbr\u003e\u003cbr\u003e3. While the tomatoes are roasting, combine the yogurt with the grated lemon zest and 1\/4 tsp of flaked salt. Keep in the fridge until ready to serve. \u003cbr\u003e\u003cbr\u003e4. Once the tomatoes are ready, spread the chilled yogurt on a platter (with a lip) or in a wide, shallow bowl, creating a dip in it with the back of a spoon. Spoon the hot tomatoes on top, along with their juices, lemon strips, garlic, and herbs, and finish with the oregano leaves and chile flakes. Serve at once.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46303358484709,"sku":"NP9781607749165","price":37.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607749165.jpg?v=1767734310","url":"https:\/\/k12savings.com\/es\/products\/ottolenghi-simple-isbn-9781607749165","provider":"K12savings","version":"1.0","type":"link"}