ottolenghi simple

'Kenji is a fermenting guru' - Tim Spector 'An open-hearted collection of stories, practical tips and excellent recipes' - Ottolenghi Test Kitchen Eating fermented foods is great for our health, helping our gut's microbiome to thrive. They are also utterly delicious and a great way to include more vegetables and fruit in your diet and avoid throwing out unused veg in your fridge. Kenji, master fermenter and third-culture cook, shows you how easy and enjoyable it is to make simple pickles, prepare miso from scratch, or discover flavour-packed recipes to cook with shop-bought ferments. Kenji tells you all need to know to start your fermented adventure - including step-by-step images and clear instructions , encouragement and trouble-shooting advice. Whether you wish to pickle yourself or prefer to use your favourite shop-bought ferments , Kenji also shows just how simple it is to include kimchi, sauerkraut, kombucha, miso, super-quick pickles and more into your everyday cooking with delicious, gut-healthy results. Discover flavour-forward recipes that you won't have seen before , including: Fermented Crudités and Quick Pickled Red Onions Kimchi Bhajis served with Miso Coriander Chutney One Pot Citrus Miso Salmon and Edamame Rice Miso Butter Corn Ribs Leftover (Roast) Chicken Miso Noodle Soup Kombucha Sorbet Pickled Fruit Tart with Goat's Cheese Pickled Rhubarb Pound Cake FERMENT is a stylish and practical cookery book that simplifies an ancient technique. 'This book is fantastic. Super clear explanations and plenty of options for the beginner fermenter' - Customer Review

Ausgewählt von der New York Times als eines der besten Kochbücher des Jahres 2020, werden Sie mit dieser Sammlung von aromatischen, bunten und köstlichen Rezepten auf die üppigen Inseln Indonesiens entführt. "Eine aufregende und panoramische Auswahl an Gerichten und Snacks" - Fuchsia Dunlop, Autorin von The Food of Sichuan. Coconut & Sambal enthüllt die Geheimnisse der authentischen indonesischen Küche. Mit über 80 traditionellen und lebhaften Rezepten, die über Generationen weitergegeben wurden, entdecken Sie Gerichte wie Nasi Goreng, Beef Rendang, Chili-Prawn-Satay und Pandan-Kuchen, sowie eine Vielzahl von Rezepten für Sambals: aromatische, würzige Beilagen, die zweifellos das Herz und die Seele jeder Mahlzeit sind. Lara verwendet in Coconut & Sambal einfache Techniken und leicht zugängliche Zutaten und verwebt die Rezepte mit fesselnden Geschichten vom Inselleben und atemberaubender Reisefotografie, die das grossartige, wenig bekannte kulinarische Erbe Indonesiens ins Rampenlicht rückt. Worauf warten Sie noch? Reisen Sie zu den schönen Inseln Indonesiens und kosten Sie die verschiedenen Regionen durch diese Rezepte. "Beginnen Sie mit Laras aromatischer Hühnersuppe, erkunden Sie viel auf dem Weg, während Sie alles mit Löffeln Sambal übergiessen, und enden Sie mit ihrem Kokos- und Pandan-Biskuitkuchen" - Yotam Ottolenghi, Autor von SIMPLE. "Jedes Mal ein unglaublich köstliches indonesisches Gericht auf Ihrem Tisch" - Jeremy Pang, Koch und Gründer der School of Wok.

'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David's A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.' Nigella Lawson Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi's and Sami Tamimi's original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads. A new introduction sheds fresh light on a book that has become a national favourite. Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem. Praise for Ottolenghi: '[A] book that has barely left my kitchen...the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of' Nigel Slater, The Observer Magazine 'Possibly the best cookery book I have ever owned. The recipes...are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.' Caroline Jowett, Daily Express 'A wonderful book for vegetarians and cake lovers alike' Bee Wilson, Sunday Times

** THE ONLY GUT-HEALTH COOKBOOK YOU NEED FROM THE #1 SUNDAY TIMES BESTSELLING AUTHOR OF FOOD FOR LIFE** **As seen on Channel 4's What Not to Eat** 'A book full of fantastic recipes and ideas.' Yotam Ottolenghi 'Packed with food you will love - and that your microbes will, too' Dr Clare Bailey Mosley 'Flavours and recipes you'll want to eat every day' Melissa Hemsley 'Delicious and astonishingly, life-changingly, simple' Davina McCall 'Tim's principles for eating well are totally transformative' Hugh Fearnley-Whittingstall In: 30 plants a week. Out: Calorie counting. In: Fermenting. Out: Ultra-processed foods. But, how? The Food For Life Cookbook takes the ground-breaking guidance in Tim Spector's #1 bestselling guide to the new science of eating well and, in over 100 delicious and achievable recipes created in collaboration with ZOE, the nutrition science company that he co-founded, shows just how simple and enjoyable it can be to adapt to a gut-friendly way of eating. Shaped by Tim's own experience of transforming the way he eats, as well as common requests from readers and ZOE members, chapters include 15-minute meals, ideas for eating well when the fridge looks bare, and generous feasts and sweet treats for special moments with friends. Packed with plant-led inspiration for delicious meals to feed you, your family and your microbiome, as well as tips for increasing plant diversity and science-based explanations for the nutritional benefits of the ingredients and recipes included, The Food For Life Cookbook is a must-have for every gut-loving home and kitchen. Cook for life. Join the food revolution. PRAISE FOR FOOD FOR LIFE: 'A fresh look at food' JAMIE OLIVER 'Fascinating' NIGELLA LAWSON 'No fads, no nonsense, just practical, science-based advice on how to eat well' Daily Mail, Books of the Year Tim Spector, Number 1 Sunday Times bestseller, February 2024

'Wholesome and delicious go naturally together in this joyful book' - Yotam Ottolenghi Cook nutritious, balanced and family-friendly meals - without sacrificing taste. French-British chef and mother-of-three Claudine Boulstridge is passionate about family food. She wants to show everyone how to transform daily meals into flavour-forward, vibrant and healthy home-cooked dishes you, and your children, will love at any age. Packed with tempting and creative recipes and practical ideas for a balanced, varied diet, Family will make mealtimes more delicious and help you to nourish adventurous eaters at the same time. Today most people work long hours, meaning that it can be hard to find the time to cook meals from scratch. This cookbook will transform the way you eat as a family without upending your daily routine. With one-pot dishes, prepare-ahead meals, and minimal washing up, Family is the perfect solution for health-conscious, time-pressed families. From mini crustless quiches to rainbow sandwiches and healthy 'Big Mac' burgers to chocolate mousse pudding, Family features 100 simple, nutritious and time-efficient recipes that fit seamlessly into busy lives. From tips on cooking with your children to making homemade snacks and treats, this book is your go-to guide for healthy, flavoursome, stress-free meals. *Please note these recipes use metric measurements*

'Amy and Emily have real medical know-how - no forbidden foods or finger-wagging, just smart advice and brilliant Burmese-inspired flavour.' - YOTAM OTTOLENGHI 'Everything is instantly craveable' -MELISSA THOMPSON 'A triumph' -GEORGINA HAYDEN A bold, flavour-packed guide to Burmese and Southeast Asian cooking from two NHS doctors who believe eating well should be as delicious as it is good for you. Burmese food is all about balance - bringing together fresh vegetables, pulses, nuts, fruits, fermented foods and just the right amount of preserved ingredients. The results is vibrant dishes packed with salty, sweet, sour, bitter and umami flavours, with plenty of crunch, chew and comfort along the way. It's food that excites the senses while naturally supporting gut health and wellbeing. As practising doctors, the authors have seen how diet shapes lives - and lived it themselves. Between long NHS shifts and family demands, they have found the antidote: fast, flexible recipes that restore energy, bring joy, and fit into real-world routines. From zingy salads and nourishing noodle bowls to soul-warming curries and indulgent sweet treats, discover simple, adaptable recipes made with supermarket-friendly ingredients: IMMUNE-BOOSTING AND FLAVOURFUL: Burmese Garlic Mashed Potato, Dawei Mohinga FRESH, FRAGRANT AND OMEGA-RICH: Prawn Wontons, Lime Leaf Fish Cakes PROTEIN-PACKED AND MOREISH: Shan Noodles, Steamed Chicken Curry Buns GUT-FRIENDLY AND TANGY: Fermented Mango, Turmeric Sauerkraut LIGHT AND NATURALLY SWEET: Pandan Custard Tart, Black Tea Ice-Cream Sandwiches

THE SUNDAY TIMES BESTSELLER The perfect Christmas gift for foodies! Whether vegan, veggie or simply an avid home cook, this exquisitely designed cookbook is full of simple recipes that will have every recipient swooning. ________________________________ Modern, vibrant, easy-to-make food. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia , Singapore to Japan , by way of China , Thailand , and Vietnam . With 120 practical and mouth-watering recipes, learn how to make: - ROASTED PANEER ALOO GOBI for a quick Monday-night dinner - CARAMELIZED ONION AND CHILLI RAMEN straight from the store-cupboard - THE SODHA FAMILY MASALA OMELETTE to serve up a home-made brunch - SALTED MISO BROWNIES as a sweet treat There are seasonal specialities, warming noodles and curries, tofu and rice dishes as well as salads, sides and sweets - all practical and surprisingly easy to make - and bursting with exciting flavours. _________________________________ 'Meera can take a packet of noodles, some peanut butter and a hunk of tofu and work magic. East is the vegetable book for people who aren't vegetarian. A joy - I want to cook every dish' DIANA HENRY 'Fabulous' NIGELLA LAWSON 'She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend' BEE WILSON, SUNDAY TIMES 'Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?)' YOTAM OTTOLENGHI

Watch out for Niki's long-anticipated follow-up, More Flavours focusing on plant-led pairings - coming in May 2023. 'Delightful and informative ... I love Niki's style of writing - packed with knowledge and information, but conveyed with such a lightness of touch' YOTAM OTTOLENGHI 'The books I value most are those I return to again and again. Such has been the case with The Flavour Thesaurus' NIGEL SLATER 'An eclectic combination of dictionary, recipe book, travelogue and memoir ... A deceptively simple little masterpiece' SUNDAY TIMES Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus was the first book to examine what goes with what, pair by pair and is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget's Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggests unique flavour pairings that range from the classic to the bizarre. You will find traditional pairings: pork & apple, lamb & apricot, cucumber & dill; contemporary favourites like chocolate & chilli and goat's cheese & beetroot, and interesting but unlikely-sounding pairings like black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. There are nearly a thousand entries in all, with 200 recipes and suggestions embedded throughout the text. Now featuring a new foreword by Bee Wilson and a fold-out poster of the flavour wheel, The Flavour Thesaurus is a highly useful, and covetable, reference book for cooking - it will keep you up at night reading. Observer Book of the Year Best Food Book - André Simon Food & Drinks Awards Best First Book - Guild of Food Writers Awards

Produktdetails Autor , Russell Norman, |Genre , Sachbücher, |Sprache , Englisch, |Anzahl Seiten , 312, |Verlag , Vermilion, |Einband , Gebundene Ausgabe, |Erscheinungsdatum , 2023-11-02, |ISBN-Nummer , 9781529197143, | Allgemein Themenwelten , Englische Bücher / Kochbuch Italien / Küche Kochen / Italien COOKING / Regional & Cultural / Italian Kochen und Rezepte allgemein Italien mediterranean cookbook easy cookbook simple cookbook cook books bestsellers italian american cookbook gifts for mum cooking gifts food gifts for men cooking gifts for men foodie gifts chef gifts for men italian gifts for men cook books cookbook cookery books cookbooks best sellers best cookbooks pasta book christmas gifts ottolenghi foodies gifts for foodies italy top 10 cookery books cookery books bestsellers recipe book stanley tucci italian deli cookbook polpo pasta recipe book pasta cookbook italian cooking cookbooks food, |

'Colourful vegetables, dripping in tahini, chilli crisp, and everything else that makes them impossible to ignore. This is the kind of cooking that makes converts!' YOTAM OTTOLENGHI 'Every page is something I want to cook. Eating more veg has never felt so inspired.' EMILY ENGLISH Alfie Steiner - aka @alfiecooks - is the food creator whose viral recipe videos have inspired millions of people around the world to cook and eat veg in exciting new ways. In this, his first book, he shares over 100 easy, flavour-packed, plant-based dishes. Bursting with simple, delicious and accessible recipes that put vegetables at the heart of every meal, Eat Your Veg is your new go-to cookbook for modern meat-free meals. From a warming bowl of soup to a quick weeknight dinner or a spread to share with your friends, Alfie has the recipe for you. With both brand new and signature recipes from one of your favourite cooks, these bold and vibrant dishes make eating veg easy, exciting and seriously satisfying. Here's a taste of what you'll be making: ¿ Firecracker Ramen ¿ Crispy Smashed Potato Salad ¿ Sticky Mango Tofu Skewers ¿ Speedy Sweetcorn and Chilli Crisp Gnocchi Whether you're a beginner or a pro, Eat Your Veg is the ultimate kitchen companion for big flavours and seasonal recipes you'll want to make again and again.

WINNER OF WATERSTONES GIFT BOOK OF THE YEAR 2025 ONE OF AMAZON'S TOP 10 BOOKS OF 2025 FEATURED IN 12 ADDITIONAL MEDIA BOOK OF THE YEAR LISTS including THE TIMES and MAIL ON SUNDAY 'An amazing array of wonderful pastas' Jamie Oliver 'Recipes that are a joy to prepare and to polish off' Yotam Ottolenghi 'Pure joy' Keira Knightley ------------ PASTA, PERFECTED. From a low and slow spicy pork ragu, to creamy gorgonzola gnocchi and rich tomato cannelloni, this is the ultimate pasta-lover's cookbook and the long-awaited debut from Padella, the iconic London restaurant. Includes easy-to-follow recipes for all their favourites: - Pappardelle with Beef Shin Ragu - Pici Cacio e Pepe - Fettuccine with 'Nduja and Mascarpone - Tagliarini with Crab, Chilli, Lemon and Parsley plus many new and off-menu dishes shared for the first time. You'll find everything from quick-fix everyday recipes to simple but sublime dishes that celebrate seasonal ingredients, as well as step-by-step guides to equipment and techniques for making your own fresh pasta at home. Richly designed and bound in real cloth, this stunning book features page upon page of awe-inspiring photography that will transport you to the kitchens, markets and landscapes of Italy - the home of pasta and the heartbeat of Padella. --------- 'An extremely handsome, useful and inspiring book' Rachel Roddy 'Pasta dishes that would make any nonna nod in approval' Chris Bianco

The instant Sunday Times bestseller from internet sensation @marfskitchengarden with 40 simple projects to grow your own veg, fruit or flowers no matter how much space you have. 'A true joy to read' - Yotam Ottolenghi In this beautiful and practical guide, Martha Swales makes it easier than ever before to start growing your own slice of nature with her collection of fool-proof projects. You don't need expensive tools or equipment, Martha's approach is all about getting outside, trying something new and watching the magic of nature take its course. With chapters on veg, fruit, herbs, flowers and wildlife, there are over 40 of Martha's favourite projects to make the most of your garden, patio or balcony (plus bonus recipes for how to cook with your produce!) including: Grow garlic greens on your windowsill (and use them to make tasty garlic flatbreads) Create a tower of tumbling strawberries Build a pond to bring wildlife to your garden Make a bulb lasagne for a changing display of flowers throughout spring Complete with beautiful illustrations, this is the perfect book for anyone who wants to get more out of their outside space, to enjoy the taste of their own produce, or to simply feel more connected to nature - why don't you give it a grow? 'Everything this book is celebrating just makes life better - for you and the world around you' - Hugh Fearnley-Whittingstall

Produktdetails Autor , Sabrina Ghayour, |Genre , Sachbücher, |Sprache , Englisch, |Anzahl Seiten , 240, |Verlag , Octopus Publishing Ltd., |Einband , Gebundene Ausgabe, |Erscheinungsdatum , 2026-08-13, |ISBN-Nummer , 9781783256105, | Allgemein Themenwelten , COOKING / Courses & Dishes / General COOKING / Regional & Cultural / General tahini kofta hummus zaatar sumac Englische Bücher / Kochbuch Iran Persien / Iran Kochen / Allgemeines Kochbuch Grundwissen COOKING / Regional & Cultural / Middle Eastern Naher Osten Nationale regionale und ethnische Küche Kochen: Gerichte und Menüs / Mahlzeiten easy middle eastern recipes easy persian recipes easy middle eastern cooking tv chef cookbook saturday kitchen chef at home cooking cooking for family cooking for friends persian food iran simple cookbooks feast bazaar middle eastern persian all seasons dinner party international cooking mezze easy meals easy dinners mediterranean sirocco persiana everyday simply dinner with friends weeknight dinners easy ottolenghi delicious flavor persiana feasts cookery cookbook Zaatar shawarma recipes iranian flatbread cuisine spices international, |

"Gurdeep makes things simple: he shows that with a well-stocked pantry and an open mind, ingredients can transport you anywhere you want to go. This book is full of flavour and practical ideas for every cook." - Yotam Ottolenghi Flavour Heroes is a collection of clever, flavour-forward, sweet and savoury recipes that, thanks to a capsule of global pantry ingredients, will satisfy every craving. With the help of his 15 favourite pantry heroes, Gurdeep Loyal demonstrates how any home cook - of any ability - can elevate their daily cooking with minimal effort for maximum reward. Those essential ingredients are... harissa, pecorino Romano, gochujang, Thai green paste, yuzu kosho, tamarind, mango chutney, chipotle paste, toasted sesame oil, miso, 'nduja, Calabrian chilli paste, dark roasted peanut butter, instant espresso powder and dark maple syrup. Each of the 90 recipes shines a spotlight on the unlimited ways these pantry ingredients can be used. From including the smoky-heat of chipotle chilli paste in a Nacho Cauliflower Cheese, to using a spoonful of miso to add savoury-umami depth to Sticky Lemongrass-Miso Lamb Ribs, or even adding instant espresso powder to intensify the chocolatiness of Treacle-Mocha Brownies, Flavour Heroes showcases just how easy it can be, to pack any dish you make with flavour. In Flavour Heroes, Gurdeep revels in his new and liberating approach to playing with pantry ingredients; one where we can drop the supposed rules of how ingredients ought to be used, and instead lean into the full spectrum of flavours that every ingredient has the potential to produce. If you are looking for delicious dishes, that you and your loved ones will really want to eat every day, then this is the book for you.

A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, from America’s leading authority on vegetarian cooking. “Deborah Madison’s thoughtful and modern approach to cooking vegetables makes her a top authority on the subject, as well as a marvelous practitioner, crafting the most delicious dishes and exciting flavor combinations.”—Yotam Ottolenghi What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients. A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.

Through 100 stunning recipes, an award-winning chef shares her Thai culinary heritage, blending intriguing flavors, rich culture, and multi-hued stories. “This book, like everything Pim does, is an indelible achievement. It’s just the guide I needed through every major category of Thai cuisine—from snacks all the way to desserts—but it’s also a lighthearted, easy-to-read narrative.”—Yotam Ottolenghi After emigrating to America as an adult with a deep respect for the savors and traditions of her native country, Pim Techamuanvivit noticed assumptions around Thai cuisine being cheap or foreign. Driven to change that perception, she opened multiple Michelin-starred restaurants to celebrate the richness of Thai cuisine and her family’s culinary heritage. Cooking Thai presents a collection of Techamuanvivit’s best recipes and breaks down traditional Thai techniques with simple dishes and cultural insights, encouraging readers to craft their own Thai culinary journeys. With an explanation of how to source core ingredients, home cooks will be whipping up incredible meals without a hitch. From deeply flavorful dishes like Grilled Shrimp and Lychee Salad and Massaman Curry with Beef Cheeks, Potatoes, and Burnt Shallots to Namprik Gapi Fried Rice and Kin Khao Wings , cooks of all abilities will have an abundance of delectable, sharable recipes at their fingertips. Cooking Thai showcases Pim’s award-winning culinary prowess as she guides you through the landscape of Thai cuisine, helping you understand the veracity, complexity, and deliciousness it has to offer.