Ottolenghi Flavor: A Cookbook

Book was not sealed, some corners got bowed

It came without plastic protective cover so all the white cover was dirty stained

Hervorragende Rezepte, ausgefallene Kombinationen und viele neue Anregungen. Allerdings nichts für Anfänger. Man sollte (wie bei anderen Kochbüchern auch) in der Lage sein, die Rezepte an seinen eigenen Geschmack anzupassen. Die Kritik, dass ausgefallene Zutaten verwendet werden, verstehe ich nicht. Wer nur Senf, Salz und Pfeffer verwenden möchte, sollte Oma Emmie's Kochbuch für deutsche Küche kaufen! Alle Zutaten - wenn nicht schon vorhanden - sind in DE zu bekommen (manche online). Mein einziger Kritikpunkt ist, dass sehr wenig frische, knackige Rezepte zu finden sind. Trotzdem volle Punktzahl. ------------------------------------------ As I bought the English version, here are my comments in English: Excellent recipes, unusual combinations and many new suggestions. However, nothing for beginners. You should (as with other cookbooks) be able to adjust the recipes to your own taste. I don't understand the criticism that unusual ingredients are used. If you only want to use mustard, salt and pepper, you should buy Granny Emmie's cookbook for German cuisine! If not already in stock, all ingredients are available in Germany (some online). My only criticism is that there are very few fresh crisp recipes to be found. Still, five points.

Ottolenghi flavor è pieno di ricette interessanti. tutte nel suo stile. vegetariane. ho provato già diverse e sono rimasta soddisfatta.

Excellent recipes. Wonderful pictures. I read cookbooks like novels since I don't cook much. I have a very small kitchen. Everyone lives happily ever after in this one.

This is an inspiring book, not only from a methods perspective but combinations of ingredients and why didn’t I think of that moments, aubergine dumpling parmigiana, such a great idea, I’m doing that today with regular meatballs too....dumpling roulette! Swede I tend to mash and roast only but now will definitely be making the steak and gnocchi. I’m growing celeriac and now have 3 new recipes that I can’t wait to make! Spookily I had purchased mushroom growing kits earlier this week before the book came out, so glad I did! Lots of new recipes for mushrooms, baked ragu looks amazing. I am also a massive onion fan and to have new recipes I have not tried (and I have tried a lot) is great. I really like how this book is organised as quite often you find yourself fancying something smokey or charred or acidic or sweet, to have the recipes organised this way really helps. I really liked that at the end of the book there is a guide to which recipes can be done quickly, for a dinner party, in one pan etc so you can go straight to something you need and the flavour bomb guide to take you back to some of the dressings and sauces quickly, there are several dressings from previous books that we do all the time....so to have the quick reference is really helpful. I will come back when I have tried more of the recipes, the problem I am having is which to do next, so many I like the look of! So I have tried the aubergine parmiagana, and the comment was “the best tomato sauce ever” and I have cooked a lot of tomato sauces! The ingredients were roughly the same as other sauces I have tried, the method wasn’t, so must have made the difference. I have now also used this same tomato sauce recipe for pizza topping and a pasta salad, by stopping after first stage of the tomato sauce...3 for 1 recipe, inspired by the method, it works really well. Spicy potatoes with the tahini dressing were a big hit, and I used the dressing again with the cucumber salad. I chucked in an avocado as there was one in the fridge which was not in the recipe, but it went well, I might throw in some microherbs next time too. The roasted cauliflower in chilli butter was delicious, the method of roasting the cauliflower worked better than other recipes I have tried. I like the suggestion of roasting a chicken with this butter too, that is next on the to do list.