Ottolenghi Test Kitchen
Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer: A Cookbook
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ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe, Minneapolis Star Tribune, Epicurious, Serious Eats
Led by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss in a convenient, flexibound package. With fit-for-real-life chapters like “The Freezer Is Your Friend,” “That One Shelf in the Back of Your Pantry,” and “Who Does the Dishes?” (a.k.a. One-Pot Meals), Shelf Love teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics.
All the signature Ottolenghi touches fans love are here—big flavors, veggie-forward appeal, diverse influences—but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what you've got to hand—that last can of chickpeas or bag of frozen peas—without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za'atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken.
With accessible recipe features like MIYO (Make It Your Own) that encourage ingredient swaps and a whimsical, lighthearted spirit, the fresh voices of the Ottolenghi Test Kitchen will deliver kitchen confidence and joyful inspiration to new and old fans alike.
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Creators
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Publisher
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Release date
November 2, 2021 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9780593234372
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EPUB ebook
- ISBN: 9780593234372
- File size: 122544 KB
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Languages
- English
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Reviews
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November 1, 2021
The latest cookbook from Bahraini chef Murad and Israeli British chef Ottolenghi is inspired in part by the culinary challenges many people experienced in 2020, while trying to feed themselves and their families during protracted lockdowns and supply chain interruptions. The book guides home cooks in utilizing pantry and freezer staples to create comforting food with global flavors. There is a playful tone throughout, and Noor and Ottolenghi encourage readers to invent their own riffs on recipes, using the suggested ingredient swaps and substitutions as a starting point. Ottolenghi is known for his innovative vegetable recipes, and the vegetable chapter here is a highlight, with plenty of creative dishes, including sweet potato shakshuka, green herb dumplings, and roasted pepper salad. There are also a number of one-pan dinners (including baked pastas and roasted meats), savory pies, and a small selection of dessert recipes (cookies, cakes, fruit confections). Many recipes are already vegetarian; wherever possible, other recipes include vegetarian or vegan ingredient swaps. VERDICT An ideal introduction to Ottolenghi's culinary efforts; home cooks are guaranteed to discover several new go-to recipes for casual snacking, entertaining, and weeknight dinners.--Kelsy Peterson, Brighton Grammar Sch., Melbourne, Australia
Copyright 2021 Library Journal, LLC Used with permission.
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Starred review from November 15, 2021
In this superb collection, the folks at the Ottolenghi Test Kitchen (OTK) offer an innovative array of adaptable recipes “that say without saying, ‘I’ll show you the rules, but here’s how to break them.’ ” When the Covid-19 pandemic struck, the OTK team was forced to get creative with the ingredients they had on hand. Guided by the ethos that “everything works unless proven otherwise,” this “handbook” teaches home cooks how to make use of the ingredients they’ve got lying around, from capitalizing on the overlooked produce in their veg box (where “a few flimsy-looking eggplants” can yield delicious “burnt eggplant”) to utilizing freezer staples such as frozen fruits and seafood. The result leaves much to savor, thanks to notable dishes including chaat masala chickpea and polenta fries—which maximizes on the chickpea’s versatility, even using the water it’s soaked in to make a vegan mayo—and yellow split pea puree with buttered onions and caper sauce. Common fridge finds beget kale pesto strata with gruyere and mustard, and “magical chicken” and parmesan soup, while appetizing freezer creations include curried cauliflower cheese filo pie and buckwheat-battered fish with toum and pickled chiles. Chock-full of tasty ideas, this lets readers reap the rewards of being resourceful.
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