Yotam Ottolenghi (Author)
Yotam Ottolenghi is the restaurateur and chef-patron of the seven
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 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 family. www.ottolenghi.co.uk @Ottolenghi
Noor Murad (Author)
Noor Murad is a Bahraini-born chef whose international work
experience eventually brought her to the Ottolenghi family in 2016.
She 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
Ottolenghi Test Kitchen (Author)
The Ottolenghi Test Kitchen was founded by Yotam Ottolenghi and is
headed by Noor Murad alongside a collaborative team of chefs,
writers, doers and thinkers- Gitai Fisher, Verena Lochmuller, Chaya
Maya, Tara Wigley, Claudine Boulstridge, Jens Klotz and Clodagh
McKenna. Together they cook, taste, converse and put into writing
all the recipes they truly hope will make it onto your tables.
'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'
*Sunday Times*
I absolutely love this book!
*Nigella Lawson*
You could cook out of this for years and never eat a dull meal.
*Telegraph*
In this guide to making the most of what you have, it's inspiration
that shines, rather than fancy ingredients.
*Observer*
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