Since I read an old and extensive cookbook on chickpea a few years ago, I understood that the culinary also has its literature. Because if erotic literature ends up assaulting our emotions, too the kitchen it is capable of awakening those vital drives between the delight and the most vital need. And in those walks the renowned cook Yotam Ottolenghi, lost between stoves and pages and white to be splashed with diverse aromas and wisdom, like a kama-sutra of the palate or a vademecum of happiness that overwhelms us from the tip of the tongue to the stomach ...
Of course, current culinary times point to the transformation of our most carnivorous diet towards vegetarianism. And that is where Ottolenghi overwhelms us to get the best out of every vegetable, vegetable or any other fruit on Earth. Because yes, perhaps being omnivores can be confined to any plant, because of omni, leaving aside a consumption of meat that increasingly points to an overexploitation of resources.
It is not that here a servant does not inque the tooth to any of the benefits of the pig. But there will be something expendable in the meat when, as the years go by, the best digestion of the greener manna that the earth provides us is discovered.
Top 3 recommended books by Yotam Ottolenghi
Simple Kitchen
The books by Yotam Ottolenghi, one of the chefs who has changed the way we understand, cook and eat vegetables the most, are always a feast for the senses. Simple kitchen, his latest and long-awaited work, is certainly no exception. Made with the usual exuberance and surprises, the one hundred and thirty dishes in this book contain all the imaginative elements and combination of flavors that Ottolenghi has accustomed us to to achieve maximum enjoyment with minimal difficulty.
Original and delicious, the recipes of Simple kitchen They are much more accessible here thanks to six very simple precepts identified by individual pictograms: S = Sophisticated but easy. I = Essential in the pantry. M = Less is more. P = Laziness. L = Ready in advance. E = Express
Thanks to Ottolenghi's guidelines, putting a fabulous meal on the table in less than thirty minutes, making a tasty recipe with a single container, or serving a pre-prepared dish are much easier, more relaxing, and fun, both for those who don't want to Dispense with the emotion and daring in the kitchen as for those who do not want to complicate their life too much when it comes to cooking.
Flavours
No vegetable without its most fascinating crossbreeding. You will not have to investigate anything on your own. With this book all the secrets of Mother Earth are opened for you.
In this groundbreaking book, Ottolenghi and Belfrage renew the canons of vegetarian cooking and take it to the next level. Divided into three parts, which explain culinary methods such as braising, the four basic pairings of vegetables between them and the range of flavor intensity, this book reveals how to exploit the maximum potential of everyday vegetables to create an extraordinary kitchen tasty.
His more than one hundred recipes, accompanied by impressive photographs, will delight Ottolenghi´s followers and all vegetable lovers.
Exuberance
From surprisingly delicious salads to hearty entrees and exquisite desserts, Exuberance It is a must for vegetarians and omnivores as well as for the general public, who will discover a new way of cooking and eating vegetables through its magnificent recipes.
Yotam Ottolenghi is one of the most acclaimed chefs in the world. After the great success of JerusalemIn this long-awaited new book, Ottolenghi re-explores varied vegetarian cuisine with a markedly personal approach.
Classified by cooking method, the more than 150 recipes that he proposes emphasize seasonal products and spices, offering a wide range of intense flavors. Thus, its delicious, succulent and colorful dishes make Exuberance in a must for both vegetarians and the general public, who will discover a new way of cooking and eating vegetables.
