Yotam Ottolenghi (Author)
Yotam Ottolenghi is the restaurateur and chef-patron of the nine
Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is
the author of eleven bestselling and multi-award-winning cookery
books. 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 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
Ottolenghi Test Kitchen (Author)
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;
Ixta Belfrage, co-author of Ottolenghi FLAVOUR; 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. Together the
Ottolenghi books have sold over seven million copies worldwide. The
OTK team regularly reshapes how the world eats. #OTK
'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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