Experience Yotam Ottolenghi's wholly original approach to Middle Eastern-inspired, vegetable-centric cooking with over 280 recipes in a deluxe boxed set of the beloved New York Times bestselling cookbooks Plenty More and Ottolenghi Simple, now in paperback for the first time.

From powerhouse chef and author (with over five million book copies sold) Yotam Ottolenghi comes this collection of two fan favorites in collectible paperback covers. These visually stunning books feature over 280 recipes--spanning every meal, from breakfast to dessert, including snacks and sides--showcasing Yotam's trademark dazzling, boldly flavored, Middle Eastern cooking style.

Full of weeknight winners, for vegetarians and omnivores alike, such as Braised Eggs with Leeks and Za'atar, Polenta Chips with Avocado and Yogurt, Lamb and Feta Meatballs, Baked Orzo with Mozzarella and Oregano, and Halvah Ice Cream with Chocolate Sauce and Roasted Peanuts, Essential Ottolenghi includes:

Plenty More More than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. Organized by cooking method, from inspired salads to hearty main dishes and luscious desserts, this collection will change the way you cook and eat vegetables.

Ottolenghi Simple These 130 streamlined recipes packed with Yotam's famous flavors are all simple in at least (and often more than) one way: made in thirty minutes or less, with ten or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals.

Formato	Tapa suave
Número de Páginas	672
Lenguaje	Inglés
Editorial	Ten Speed Press
Fecha de Publicación	2019-11-05
Dimensiones	10.9" x 7.9" x 2.2" pulgadas
Letra Grande	No
Con Ilustraciones	No
Temas	Mediterráneo, Mediterráneo, Mediterráneo, Mediterráneo, Mediterráneo, Mediterráneo, Mediterráneo, Mediterráneo, Mediterráneo, Mediterráneo, Mediterráneo, Mediterráneo, Mediterráneo, Mediterráneo, Mediterráneo

Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.