Search Type
  • All
  • Subject
  • Title
  • Author
  • Publisher
  • Series Title
Search Title

Download

Plenty

Plenty( )
Author: Ottolenghi, Yotam
ISBN:978-0-09-193368-5
Publication Date:May 2010
Publisher:Penguin Random House
Imprint:Ebury Press
Book Format:Hardback
List Price:AUD $55.00
Book Description:

With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column. Yotam's food inspiration comes from his strong Mediterranean...
More Description

Book Details
Pages:288
Detailed Subjects: Cooking / Vegetarian
Physical Dimensions (W X L X H):20.3 x 27.6 x 3.4 cm
Book Weight:1.304 Kilograms
Author Biography
Ottolenghi, Yotam (Author)


Yotam Ottolenghi was born on December 14, 1968 in Jerusalem. He is a British-based chef, cookery writer and restaurant owner. He started out as a writer working on the news desk of Haaretz, one of Israel¿s largest papers. In 1997 he moved to the UK planning to start a PhD, but before he enrolled he signed up to train at Le Cordon Bleu cookery school in London for six months. He got a job as head pastry chef at the London boutique bakery Baker & Spice and this is where he met Sami Tamimi and Dan Lepard.

Ottolenghi's cooking style is rooted in, but not confined to, his Middle Eastern upbringing: a distinctive mix of Middle Eastern flavours Syrian, Turkish, Lebanese, Iranian, and Israeli. His particular skill is in marrying the food of his native Israel with a wider range of textures and flavours from the Mediterranean, Middle East and Asia. Before turning to food and cooking, Ottolenghi was in both academia and journalism. He was a sub-editor on the news desk of Haaretz, Israel's oldest daily newspaper, and a student in Tel Aviv University.

Following a six-month course at the London-based French cookery school, Le Cordon Bleu, in 1997, Ottolenghi worked as a pastry chef at The Capital, the Michelin-starred restaurant in Knightsbridge. From there he moved to work in the pastry section of the Kensington Place restaurant and that of the sister restaurant, Launceston Place, for a year, under the chef Rowley Leigh. He eventually became head pastry chef at Baker and Spice in Chelsea, London, where he met Sami Tamimi co-founder of their delicatessens and restaurants and co-author of the Ottolenghi and Jerusalem cookery books in 1999. In 2015 his book Nopi: The Cookbook Ramael made The New Zealand Best Seller List. Ottolenghi Simple was published in September 2018.

030



Featured Books

The Women
Hannah, Kristin
Hardback: $30.00
Good and Mad
Traister, Rebecca
Paperback: $18.00
Master Slave Husband Wife
Woo, Ilyon
Paperback: $19.99

Rate this title:

Select your rating below then click 'submit'.






I do not wish to rate this title.