Ottolenghi Comfort: A Cookbook by Yotam Ottolenghi

Description: Thank you for visiting our ebay store! The New York Times Bestselling author of Ottolenghi Flavor Reimagines comfort food with over 100 global, personal recipes. Yotam Ottolenghi—the beloved chef who has captured the hearts of homecooks looking for inspiration and great-tasting cooking—is back. In Ottolenghi Comfort , he brings his inspiring, flavor-forward cooking to comfort dishes. With game-changing low-lift recipes as well as recipes to spend an afternoon on, Ottolenghi Comfort Presents creative dishes that are comfortable to both cook and eat. In more than 100 recipes, Ottolenghi—and co-authors Helen Goh, Verena Lochmuller, and Tara Wigley—bring together childhood memories and travels around the world, celebrating food and friends and the connections they build together, ones to pass on from generation to generation.For Ottolenghi, a bowl of pasta becomes Caramelized Onion Orecchiette with Hazelnuts & Crispy Sage, A warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero , and potatoes are transformed into Garlicky Aligot Potato with Leeks & Thyme . In Comfort , he tackles everything from crepes to hummus; lamb meatloaf to quick ramen; savory rugelah to chocolate mousse.This is a book filled with meals that are easy And Exciting, familiar And Fresh, new And Nostalgic, revelatory Yet Reassuring. Yotam Ottolenghi is the restaurateur and chef-patron of the six London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of ten bestselling and multi-award-winning cookbooks. 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 well 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 color, flavor, bounty, and sunshine. Yotam lives in London with his family.Helen Goh was born in Malaysia and migrated with her family to Australia at the age of ten. Co-author of Sweet, she has worked closely with Yotam for over ten years, drawing widely on Asian, Western, and Middle Eastern influences in her cooking. Helen’s recipes appear in the Sydney Morning Herald, Guardian and Observer. 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 cooking school in Ireland before starting work with Yotam in 2011. 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. 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 has contributed recipes to two Ottolenghi Test Kitchen books—Shelf Love and Extra Good Things. She is now Head of Food Quality and Product Development at the Ottolenghi Test Kitchen. IntroductionWhen it comes to cooking and eating, what does “comfort” mean? At first glance, we might think of it as the food we make and eat at home, after a tough day. It’s the food we make without thinking too much. It might also be the recipes we grew up on, which remind us of being a kid and being cared for. Or the food we eat too much of, unable to resist its ability to hit the spot. Nurture, convenience, nostalgia, indulgence: agreeing on the notion of comfort food is fairly straightforward. What’s harder to pin down, though, are the actual dishes that hit these proverbial spots. One person’s idea of comfort food might be the next person’s idea of challenging. It’s so personal, so tied up with home, with family, with memory, even with the random idiosyncrasies of human taste. It’s culturally specific, as well. One kid’s grilled cheese sandwich dream is the next kid’s nightmare. Ditto the adult who then makes that same sandwich, years down the line, to remind them of the kid they once were. Mac ’n’ cheese, chicken ramen, schnitzel, sausages and mash, pizza, chicken noodle soup, lentils and rice, dal, dumplings—the definitive comfort food for many, certainly, but there is no one-comfort-food-fits-all. Trying to pin down a specific set of comfort food recipes is as slippery as a bowl of noodles. And yet those noodles, however novel they might be, will always feel somehow nostalgic. It’s this—the ability of a dish to be nostalgic and novel at once—that’s at the heart of our interpretation of comfort. In this book we offer dishes that are both comfortable and creative, familiar and fresh, reassuring and revelatory. It is also very much about the personal journeys we’ve been on, and all the stories these journeys contain. In Comfort, rather than trying to take in a whole sweep of comfort food, we’re staying on firmer ground, that which we’ve trodden ourselves. Among the four of us—Yotam, Helen, Verena, and Tara—it’s a fair bit of global ground. Yotam’s takes in Italy and Germany (from his parents), Jerusalem to Amsterdam (where he lived and ate his body weight in croquettes), to London. Helen’s stretches from China (from her grandparents) to Malaysia to Melbourne (where she was raised) to west London. Verena’s trodden ground takes in Germany and Scotland, to New York (where she trained), to now London. Tara’s more London through and through, but the amount of tahini, eggplants, lemons, feta, and olive oil she’s cooked with over the past twenty years means she’s pretty good on the subject of Levantine food. Looking at the ground the four of us had trodden showed us the link between comfort food and movement, between comfort food and immigration. When we move somewhere new, we do two things. We take on (and take in) the culture and cuisine of the place we have moved to and we keep hold of and preserve the culture and cuisine of the place we have left.Practicalities also play a part. We can’t lug around our childhood bedroom, or sofa, or favorite spot we used to go to for a family picnic. If we are missing the chicken soup, the lentils and rice, or the pasta bake our mother or father used to make for us when we needed a hug as a kid, though, we can try to re-create these dishes. They’re edible transitional objects, and nothing will fast-track us back to that hug years down the line more than making that soup, or those lentils, or that pasta bake. We don’t cook or eat in a vacuum, so once this dish is made, it’s usually shared with someone else: with our new family or friend or neighbor. That’s when the ripple effects are felt. What started off as a metaphorical hug becomes a recipe that someone then asks for, makes for themselves, and goes on to share with a whole new group. This process is happening the world over. It’s why a single curious cook can eat their way around the world from their own kitchen table. It’s why Italian food is so tied up with American food. It’s why we can all buy sushi and seaweed, pizza and pasta, chana dal and curry leaves from the same supermarket. When done with awareness, acknowledgment, relish, and respect, this is, for us, cultural appreciation, not appropriation. That’s what comfort food means to us. It’s about our journeys and all the stories contained in them. This book is a celebration of that: of movement, of immigration, of family, of home—of people. Other ways to define comfort, none mutually exclusive, can also be about a certain type of food, for example: the face-planting comfort of carbs, maybe, or the inherently soothing nature of soup. It might also be about the situation in which food is eaten: the comfort of sitting around with friends, perhaps, or the very opposite—the comfort of quietly eating alone, with the world shut out. Very often, it’s about the combination of right food and right time and right place. That explains why an ice cream eaten on a hot day on a park bench can be as comforting as a glass of red wine and a plate of roasted chicken inside on a cold day, when the kitchen windows are blocked out with steam. What makes food comforting can be about where and how we eat, why we eat, and who we eat with as much as what we’re eating in the first place. Something to think about, if you like, as you choose the recipes to try out and make your own. We hope they bring you comfort, in whatever form that comfort may come.Ottolenghi Comfort: A Cookbook by Yotam Ottolenghi

Price: 46.02 USD

Location: US

End Time: 2024-11-27T17:36:59.000Z

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