Ottolenghi Test Kitchen: Extra Good Things
  • Published: 20 September 2022
  • ISBN: 9781529109474
  • Imprint: Ebury Press
  • Format: Trade Paperback
  • Pages: 256
  • RRP: $55.00
Categories:

Ottolenghi Test Kitchen: Extra Good Things

Formats & editions
Tr. Paperback
20 Sep 2022
EBook
29 Sep 2022
Buy from…
The Nile Mighty Ape BookHub Whitcoulls The Warehouse Paper Plus Fishpond Book Hero Unity Books University Book Shop Find Local Retailers

Bring an Ottolenghi twist to every mealtime with the new book in the bestselling Ottolenghi Test Kitchen series.

Ottolenghify every meal.

Yotam Ottolenghi and his superteam are back, with flexible, flavour-packed dishes that all lend a little something to the next meal. It's harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It's tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day.

Extra Good Things is rounded off with a chapter on the 'one basics' of desserts for you to perfect and then adapt with your favourite flavour combinations, such as 'one basic mousse' transformed into coffee mousse with tahini fudge.

This is playing it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime.

Praise for Ottolenghi Test Kitchen Shelf Love:

'I absolutely love this book!' - Nigella Lawson

'You could cook out of this for years and never eat a dull meal.' - Diana Henry, Telegraph

'In this guide to making the most of what you have, it's inspiration that shines, rather than fancy ingredients.' - Observer Books of the Year
  • Published: 20 September 2022
  • ISBN: 9781529109474
  • Imprint: Ebury Press
  • Format: Trade Paperback
  • Pages: 256
  • RRP: $55.00
Categories:

About the authors

Noor Murad

Noor Murad is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She has since developed recipes for the books Falastin and Ottolenghi FLAVOUR, as well as for Ottolenghi's Masterclass series and other online Ottolenghi publications. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian and Indian flavours making a prominent appearance in her recipes. @noorishbynoor

portrait photo of Noor Murad

Yotam Ottolenghi

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 seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. 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 commitment to the 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

portrait photo of Yotam Ottolenghi

Praise for Ottolenghi Test Kitchen: Extra Good Things

'Ottolenghi's test kitchen under a railway arch, where he and his team conjure up new recipes, has always felt like my version of Dahl's chocolate factory, and its spirit inhabits Ottolenghi's Instagram account. At a time when everyone and their pug is doing Insta-cookalongs, his is still something special'

Marina O'Loughlin, Sunday Times

Discover more

Article
What we're gifting to our mums and mother figures this Mother's Day!

Want some inspiration for great Mother's Day gifts? Read on to hear what members of the Penguin team are planning to gift to their mothers, grandmothers and mother figures!

Article
Baked polenta with feta, bechamel and za'atar tomatoes

Known in the Ottolenghi Test Kitchen as: 'polenta-pizza', 'polizza' or 'polenta not-a-pizza', this happy looking pie with its polenta base pairs perfectly with anything leafy and green.

Video
Ottolenghi Test Kitchen: Extra Good Things by Yotam Ottolenghi & Noor Murad

Yotam Ottolenghi and his superteam are back, with flexible, flavour-packed dishes that all lend a little something to the next meal. It's harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It's tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day. Extra Good Things is rounded off with a chapter on the 'one basics' of desserts for you to perfect and then adapt with your favourite flavour combinations, such as 'one basic mousse' transformed into coffee mousse with tahini fudge. This is playing it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime. Buy now: https://www.penguin.com.au/books/ottolenghi-test-kitchen-extra-good-things-9781529109474

Article
Confit leeks with puy lentils and leek cream

Blending confit leeks with cream creates a lovely sauce to bring this dish together.