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Yotam Ottolenghi And Helen Goh - Ottolenghi COMFORT - 9781785038914 - 9781785038914

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Ottolenghi COMFORT

Yotam Ottolenghi And Helen Goh

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Description for Ottolenghi COMFORT Hardcover.

Make a recipe a few times and it becomes habit. Make it enough and it becomes home.

In his much-anticipated new book, Yotam Ottolenghi brings his inspiring, flavour-forward approach to comfort cooking, delivering new classics that taste of home.

Roast chicken and other traybakes sit alongside vibrant curries and stews. A bowl of pasta becomes Caramelised Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and a plate of mash is transformed into Garlicky Aligot Potato with Leeks & Thyme.

Weaving memories of childhood and travel with over ... Read more

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Product Details

Format

Hardback

Publication date

2024

Publisher

Ebury

Condition

New

Number of Pages

320

Place of Publication

London, United Kingdom

ISBN

9781785038914

SKU

9781785038914

Shipping Time

Usually ships in 2 to 4 working days

Ref

99-7

About Yotam Ottolenghi And Helen Goh

Yotam Ottolenghi is the restaurateur and chef-patron of the seven Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as ... Read morewell 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 Helen Goh was born in Malaysia and migrated with her family to Australia at the age of ten. After studying psychology, she combined psychotherapy practice with a cooking career, becoming head pastry chef at a landmark Melbourne restaurant before moving to London, and joining Ottolenghi. Co-author with Yotam, of the best-selling baking book Sweet, she has worked closely with him in recipe development for over 10 years, drawing widely on Asian, Western and Middle Eastern influences in her cooking. Helen is also a successful food columnist whose recipes appear in the Sydney Morning Herald, Guardian and Observer. She lives in London with her husband and two sons. @helen_goh_bakes Verena Lochmuller is a recipe and product developer. She was born in Germany, grew up in Scotland and studied pastry and baking arts in New York City. She has been at Ottolenghi since 2015 and is now the Head of Food Quality Product Development at the Ottolenghi Test Kitchen. She has created sweet and savoury products that have become staples at Ottolenghi delis, and curated dessert menus for the group’s restaurants. Verena has contributed her recipes to two Ottolenghi Test Kitchen books: Shelf Love and Extra Good Things, as well as other online Ottolenghi publications. Verena brings a playful touch to familiar, comforting recipes by using unexpected ingredients and techniques. She firmly believes that a good pastry recipe is a secret weapon in every kitchen. @verenalochmuller Tara Wigley worked in publishing for the best part of a decade before switching to food and writing in 2010. She trained at the Ballymaloe cookery school, in Ireland, before starting to work with Yotam Ottolenghi in 2011. Initially testing recipes, she soon became Yotam’s writing collaborator on his columns in the Guardian magazine and the New York Times as well as the cookbooks Plenty More, NOPI, Sweet and Ottolenghi FLAVOUR. Tara co-authored Ottolenghi SIMPLE and Falastin. Her first solo book, How to Butter Toast - a collection of rhymes about recipes - was published in 2023. @tara.wigley Show Less

Reviews for Ottolenghi COMFORT

Sustenance for both the stomach and the soul.
Waitrose Food
Ottolenghi’s genius is not just in the many layers of flavour he achieves, but in his shrewd mentoring of the cooks and home economists in his stable, which gives him a global breadth few recipe writers can achieve.
The Times / Sunday Times Cookbooks of the Year ... Read more

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Yotam Ottolenghi And Helen Goh

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