Ottolenghi

  • More images from cookbook - set 1

    We have just received all the hi-res photos taken while working on the cookbook. This is a treasure of striking images by the highly gifted Richard Learoyd. Richard was generous enough to give us all the images, including many that didn't make it to the book. Over the next few...
  • Weekend in Wales

    A culinary weekend at the Brecon Beacons ended up being a very wet affair. Apart from a short venture up a promising hill - reaching a fine summit to discover zero visibility and 3 solitary sheep - we mainly managed to steam up the car. Still, a huge consolation for...
  • Celebrating the cookbook with la fromagerie

    Come and celebrate with us the publication of our Cookbook in a relaxed and informal style dinner. On Thursday, 24th July 08, La Fromagerie will be hosting a tasting event with Sami Tamimi & Yotam Ottolenghi. On arrival guests will enjoy Lychee Martinis & Saffron Scented Prosecco, before being introduced...
  • Book launch

    This is such an exciting time for us - Sami and Yotam. We are barraged by compliments and good wishes about the book that we just continuously smirk and blush. Sales seem to be great (constantly refreshing Amazon's bestsellers page) but what is more important are the reactions we get...
  • Autumn 08 cooking classes

    We have now finalized our plans for the next set of Saturday morning cookery classes, done in collaboration with Leiths School of Food and Wine. The classes tend to fill up quickly so sign up now! Just to remind you, the days begin with registration at 9.30 and start promptly...
  • The cookbook

    It took us, Yotam and Sami, a whole year, and many hours of testing and tasting to put together our first collection of recipes. The Cookbook, finally out on the 1st of May 2008, is published by Ebury press, cover price £25. You can order it from Amazon, Play, Waterstone’s...
  • Vietnam mini-adventure

    The pollution almost did me in. I am back from a short visit to Vietnam, where I took in some of the filthiest air on the planet with some of the most incredibly delicious food. First, 24 hours in Hong Kong. Despite jetlag, I dragged my lazy bones to the...
  • Orange and pistachio marshmallows

    Try making these for a posh bonfire. It isn’t that simple, though, as it requires boiling sugar to a certain point. You will need a sugar thermometer and a strong free-standing mixer. Note that we don’t roast the pistachios so that they keep their vibrant green colour. Serves about 10...
  • Cooking classes

    Over the past few years we have been nurturing a close collaboration with Leiths school of food and wine, now based in Chiswick. As well as guest chef classes given by Yotam Ottolenghi to the students at the school, we take on students (and sometimes also teachers) for work experience...
  • Pear and cranberry upside-down cake

    You don’t have to use pears here. Granny Smith apples, firm peaches and even bananas could work well. Whatever you choose will turn this into a delicious seasonal dessert when served with cream or ice-cream. Serves 8 Poached pears 3 ripe but firm pears 750ml water 150g sugar 2 cinnamon...

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