Ottolenghi – The Cookbook, by Yotam Ottolenghi & Sami Tamimi
A book that captures the vast array of Mediterranean dishes infused with Middle-Eastern herbs and spices.
Groaning platters of fresh mezze-style salads, pulses piled high and the kitchen’s own vegetable produce shamelessly flaunt themselves in the windows of Ottolenghi’s Central London outlets.
The inspiration of two chefs, one Arab Palestinian and one Jewish Israeli, Ottolenghi – The Cookbook captures the vast array of Mediterranean dishes infused with Middle-Eastern herbs and spices their hybrid deli-cum-restaurants are famous for.
Bold, striking flavours prominently feature the key flavours of lemon, garlic, olive oil and fresh coriander, while fresh ingredients, simply prepared, complete the ensemble.
Ideal dishes for summer – much of it vegetarian – there’s a fantastic variety of flavours and textures at play here. With easy-to-follow recipes and vibrant photography, this is a thoughtful, passionate and wonderfully varied recipe collection.
Craig Butcher
Ebury Press, £25