Ottolenghi Test Kitchen Extra Good Things

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Good things come in multiple forms: experiences and memories, friends and loved ones, travels and places, and all the cheerful sights in between. At the Ottolenghi Test Kitchen (OTK), good things come to the table, where good things are food things and food things must absolutely be good. Sometimes, though, good things show up with a little bit extra. You get a meal, a dish, a recipe, but you also get a takeaway—a sauce, a sprinkle, a pickle!—a condiment you can repurpose time and time again, with limitless opportunity. These extras help you build up your fridges and shelves, to be brought out at any and every mealtime; accessorizing your plates with pops of texture and color, acidity and heat, and all the magical flavor bombs that make a good meal great.


This book brings you an abundance of veg-forward meals from the OTK team, each with an added condiment or skill to build into your creative repertoire. It’s all the good things you want from Ottolenghi, plus extra: Extra Good Things.

About the authors

The Ottolenghi Test Kitchen was founded by Yotam Ottolenghi and is headed by Noor Murad alongside a collaborative team of chefs, writers, doers and thinkers: Gitai Fisher, Verena Lochmuller, Chaya Pugh, Tara Wigley, Claudine Boulstridge, Jens Ferdinand, and Clodagh McKenna. Together they cook, taste, converse, and put into writing all the recipes they truly hope will make it onto your tables.
 
Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. His cookbooks have sold over seven million copies worldwide. Amongst several prizes, Ottolenghi Simple won the National Book Award and was selected as a best book of the year by the New York Times. Yotam is a weekly columnist for the Saturday Guardian and 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": meals full of color, flavor, bounty, and sunshine. Yotam lives in London with his family.

Noor Murad is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She developed recipes for the books Falastin and Ottolenghi Flavor, 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 flavors making a prominent appearance in her recipes.

Photos by Louise Coghill.

Specifications

  • Publisher ‏ : ‎ Clarkson Potter (October 18, 2022)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 256 pages
  • ISBN-10 ‏ : ‎ 0593234383
  • ISBN-13 ‏ : ‎ 978-0593234389
  • Item Weight ‏ : ‎ 2.03 pounds
  • Dimensions ‏ : ‎ 7.02 x 0.9 x 9.7 inches