Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam.
Whether they're conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an 'Ottolenghi' twist.
This instinct is in perfect sync with recent times, when we've all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we've got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops.
For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we've got to hand. There's the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all.
This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. It's a notebook to scribble on and add to, to take its ethos and absolutely make it your own.
This is how to cook, the OTK way.
'Ottolenghi's test kitchen under a railway arch, where he and his team conjure up new recipes, has always felt like my version of Dahl's chocolate factory, and its spirit inhabits Ottolenghi's Instagram account. At a time when everyone and their pug is doing Insta-cookalongs, his is still something special' -- Marina O'Loughlin - Sunday Times
About the Author
Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his familywww.ottolenghi.co.uk @Ottolenghi
Noor Murad is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She has since developed recipes for the books Falastin and Ottolenghi FLAVOUR, as well as for Ottolenghi's Masterclass series and other online Ottolenghi publications. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian and Indian flavours making a prominent appearance in her recipes. @noorishbynoor
The Ottolenghi Test Kitchen (OTK) under a North London railway arch is a treasure trove of food talent and creativity, where a team of brilliant individuals thrive as Yotam's co-creators and colleagues. There's Noor Murad, crowned the queen of Middle Eastern feasts; Verena Lochmuller, the human search engine to every baking question; Tara Wigley, the in-house word wizard; and Gitai Fisher, the man who keeps everyone in check while making sure they stay out of trouble. The latest addition to the test kitchen team is Chaya Pugh, who adds heaped spoonfuls of spicy personality to the brew. Together the Ottolenghi books have sold over seven million copies worldwide. The OTK team regularly reshapes how the world eats. #OTK