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- 1380 g
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This is, quite simply, brilliant ... the way Yotam Ottolenghi and co-author Ixta Belfrage confound your expectations make this my favourite Ottolenghi book yet. -- Diana Henry * The Telegraph * As ever the recipes hit the mark, simple, low-effort dishes that pack real punch. Ottolenghi fans will know the kind of palate-dancing flavours to expect. * The Times * Dead easy to prepare, gorgeous to look at, and a triumph of texture and taste. * Evening Standard * Ottolenghi is a culinary magician, transforming everyday vegetables, grains and pulses into exotic dishes. * Daily Mail *
Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based 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 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 colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi Ixta Belfrage spent her youth absorbing food traditions in Italy, Mexico and Brazil. She began her culinary career at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she worked for Yotam Ottolenghi for five years, contributing to his columns in the Guardian and The New York Times. Ixta was Yotam's co-author on bestselling Flavour (2020).
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