Ottolenghi Test Kitchen: Extra Good Things
£13.30£23.80 (-44%)
Ottolenghify every meal.
Flexible, flavour-packed dishes that all lend a little something ‘extra’ to your next meal.
It’s harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It’s tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day. Rounded off with a chapter on the ‘one basics’ of desserts for you to perfect and then adapt with your favourite flavour combinations, such as a basic mousse transformed into coffee mousse with tahini fudge.
This is cooking it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime.
Praise for Ottolenghi Test Kitchen Shelf Love:
‘I absolutely love this book!’ – Nigella Lawson
‘You could cook out of this for years and never eat a dull meal.’ – Diana Henry, Telegraph
‘In this guide to making the most of what you have, it’s inspiration that shines, rather than fancy ingredients.’ – Observer Books of the Year
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Additional information
| Publisher | Ebury Press, 1st edition (29 Sept. 2022) |
|---|---|
| Language | English |
| Hardcover | 256 pages |
| ISBN-10 | 1529109477 |
| ISBN-13 | 978-1529109474 |
| Dimensions | 14.5 x 2 x 17.5 cm |
by Radek Braganca
A blend of taste and colors.
by KPS@
This book has become a mainstay of our kitchen. Food has never tasted as good.
by Caspar24
Ordered yesterday……Arrived today….Excellent service.
However, It is not a Hardback edition.
I’m sure the recipes are the same, but still….
by bennie jane
I ordered this book after seeing the pair demonstrating a recipe on Saturday Kitchen. I put it in the basket when it had just come out at £25, though I didn’t actually buy it until the price came down to £12.50.
I haven’t had a chance to try any of the recipes yet and, reading through it, I’m not sure if any of the recipes will suit me.
The idea is that you first create a sauce or pickle or something else that can saved in the fridge for a few weeks. Then you add it to other ingredients to create something different and, supposedly, easy.
All the recipes are for 4-6 people and, unlike other people’s recipes, it is not so obvious as to how to adapt this for just one person.
Of course, I could just make the initial pickle or sauce, etc, and work my way through that but I’m not so sure that I would get through it all, on my own, before it was time to throw away.
And there would be a lot of the same taste going on for quite a while.
A lot of the numerous ingredients and vegetables are things I have never heard of, which you may be able to buy easily in cosmopolitan cities but they are certainly not in my local rural supermarket.
You could buy something you think is similar and miss other things out, I suppose, but that is not going to give you the taste that the test kitchen chef’s have come up with.
There is a lot of pre-preparation required before you have the ingredients to create the final meal …and I wouldn’t call the final preparation easy either in many cases.
This may suit a family of 4 with a cook who has the time to create the main flavours first but I would not recommend for a single person.
A lot of the recipes includes eggs, which I can’t eat.
There aren’t that many dessert recipes, which I do like, as so many books seem to be 50% desserts which are totally wasted on me.
An interesting concept but a lot of prep.
I will try some of the recipes and, if I change my mind, I will report back.
by Amazon Customer
Love this book, bought it for the black lime focaccia recipe but am making one thing a week from it like I have his other books… I’ve NEVER been disappointed in any of his recipes or any of the people he works with either as a group of people all their books are a must.
by Queen Bee
I adore Ottolenghi and everything he does is magic. However, this and the last book seems to have been written by consensus. Ottolenghi’s recipes are usually foolproof and more than the sum of their parts, yet in this and the last book there is a low hit rate of successful and delicious recipes. I’ve only worked through about half but have thrown a lot of them away after the first couple of mouthfuls, as happened with Shelf Love. Maybe the rest of the kitchen people have low standards compared to what we have come to expect and being a romantic and liberal Guardian soul he has let them pass into the book rather than ruthlessly Ottolenghifying them as we want. I’ve given it five stars but clearly it shouldn’t be. Walk away from the mediocrities, Yotam
by man from BP
But what a treat, this book has some really interesting ideas
by Cundykj
Amazing recipes and easy to cook. We have lots of the ingredients already but you might need to buy some extra spices.
Every dish we have cooked has been really tasty and (not bragging about our cooking skills) restaurant quality.