Ottolenghi Test Kitchen: Extra Good Things: Bold, vegetable-forward recipes plus homemade sauces, condiments, and more to build a flavor-packed pantry: A Cookbook

Great flavors, recipes turn out delicious. Only downside for me is a few to many unknowns in some of recipes, wouldn’t even know where to start looking for these items

Every recipe in this cookbook has a something extra (like a sauce or jam) that makes more than you need for the recipe, and thus you have a leftover treat to eat for the rest of the week.Besides the regular contents, there is a multi-pull out page in the front that lists the recipes in the following categories: on toast; on pasta; with eggs; with rice; with roast chicken; with roast veggies; on a baked potato; and on hummus. This cookbook has American (Imperial) measurements and temperatures in Fahrenheit.So far my favorite recipe is Burnt Eggplant Pickle with Garlic Yogurt.

I’ll definitely buy from this seller again. Excellent book, great recipes.

Plenty of tasty recipes, great ideas and suggestions, also detailed explanations how to prepare.However, often too many ingredients for me, and too many steps in the preparation of the dishes… Nonetheless, mouthwatering.

I love Ottolenghi's approach. Sophisticated but not too difficult to follow. I have followed recipes of his that I have seen on cooking sites, but this is the first cookbook that I purchased. I am looking forward to trying many of the recipes.

Great recipes, extremely creative

Great for inspiration but I will never exactly prepare these recipes because they involve an unnecessary number of ingredients.

They didn’t say

Excellent set of delicious and well illustrated recipes including carni/pesce/veggie dishes. Mostly based upon one or two main ingredients with a lot of herbs and spices added to them. The majority of the latter should be in every reasonable provisioned kitchen anyway although I don't have black limes (hadn't actually heard of them) and some of the chillies, although I do grow Aleppo. Straightforward instructions. Preparation timings a bit mean I reckon but then I have to go to various cupboards, find things then start (then put away!). Not really an issue though. For those following the 30 plants a week fad you'd only have to cook a couple of these dishes to reach the target! Metric measurements (great); 4-6 servings, easy to divide for 2, bit fiddly for one but make two and freeze one. Quite a few of the 'sauces' also make too much for a single meal and the authors say to keep in the fridge for a few days - I'll be freezing some, if appropriate from ingredients, I think as I'm not necessarily going to need them within that short a time - the orange reyu, various onion 'jams' and so on. Recipes best so far - roasted hake with fenugreek onions and herby yoghurty peas, fragrant coconut rice and sizzling spring onions, potato slab pie, roasted veg and harissa chickpeas (but I did add pork chops), lamb and fig pistachio, pasta and beans with halloumi and rocket pesto. What to choose for tonight?

Fotos buenas recetas faciles y muy muy ricas

Aggiunto alla mia collezione di cookbook di Ottolenghi, l’unica collezione che si usa dalla prima all’ultima pagina!

C était pour un cadeau ,bon produit

Ottolenghi does not disappoint. Beautiful pictures and detailed instructions. Most of them are doable with ingredients available in India.