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outcolder's review against another edition
5.0
I have been cooking from this for a few years now and it is excellent. Every recipe works, every recipe is delicious, the stories and pictures that accompany the recipes are beautiful and moving. The book is actually co-authored by Ottolenghi and [a:Sami Tamimi|3989670|Sami Tamimi|https://s.gr-assets.com/assets/nophoto/user/u_50x66-632230dc9882b4352d753eedf9396530.png] . His name seems to go missing in the metadata on a lot of book sites... because he is Palestinian? Anyway, this whole cookbook is a demonstration of how we can live together and eat together and build an inclusive culture together. Also: delicious! but I wrote that already.
ejtthatsme's review against another edition
5.0
Delicious recipes, beautiful photos, wonderful tidbits. We've made numerous recipes from this book already and plan to continue!
amotisse's review
5.0
YUM MIAM !
Colourful, simple, easy, hearty, warm, wonderful photos and stories.
Something to indulge in.
Colourful, simple, easy, hearty, warm, wonderful photos and stories.
Something to indulge in.
bahoulie's review
5.0
I want to cook everything in here. I haven't had the chance yet, and it's due back at the library. Looks to be as good as it's sibling, "Plenty".
yario's review
5.0
amazing cookbook that combines a cultural history of food with authentic recipes from Israel's many cultures. I'm so happy to bring the foods I'm missing a lot back into my home with these recipes.
krislarsc's review
5.0
Beautiful cookbook, with several Turkish, Armenian and Georgian-influenced recipes, so I knew I had to grab a copy.
So far, we've made:
Hummus (p.114) - Made this several times, and it always turns out excellent, though the portion is quite large and it doesn't keep long. I serve with drizzled olive oil and sumac. Perfect for gatherings.
Butternut squash & tahini spread (p.69) - Wow! This one was a crowd-pleaser, and I expect we'll be preparing this often in the fall when there's an abundance of squash. I used pekmez instead of date syrup and toasted the sesame seeds.
Mejadra (p.120) Delicious! Loved the rich coriander taste and the fried onions were on point. The only thing is that it is a LOT of onions to fry, which meant that the the recipe took much longer than I expected. A good, hearty non-meat dish.
Lamb-stuffed quince with pomegranate & cilantro (p.155) - All signs point to this being a delicious dish -- it's got a ton of spices, and my favorites - quince and pomegranate. The lamb mixture was top-notch, but overall, we found the dish to be too sweet. I think I'll stick to using quince for desserts.
So far, we've made:
Hummus (p.114) - Made this several times, and it always turns out excellent, though the portion is quite large and it doesn't keep long. I serve with drizzled olive oil and sumac. Perfect for gatherings.
Butternut squash & tahini spread (p.69) - Wow! This one was a crowd-pleaser, and I expect we'll be preparing this often in the fall when there's an abundance of squash. I used pekmez instead of date syrup and toasted the sesame seeds.
Mejadra (p.120) Delicious! Loved the rich coriander taste and the fried onions were on point. The only thing is that it is a LOT of onions to fry, which meant that the the recipe took much longer than I expected. A good, hearty non-meat dish.
Lamb-stuffed quince with pomegranate & cilantro (p.155) - All signs point to this being a delicious dish -- it's got a ton of spices, and my favorites - quince and pomegranate. The lamb mixture was top-notch, but overall, we found the dish to be too sweet. I think I'll stick to using quince for desserts.
shieldbearer's review against another edition
adventurous
informative
inspiring
reflective
medium-paced
5.0