Ottolenghi Test Kitchen: Extra Good Things: Bold, Vegetable-Forward Recipes Plus Homemade Sauces, Condiments, and More to Build A Flavor-Packed Pantry: A Cookbook by Noor Murad
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Web ID: 151605353 years ago
from Midwest
Ottolenghi Work Book to Up Your Game!
This is a cookbook yes. But also this is a bit of a workbook! With many of the recipes focused on sauces, dressings, marinades and more, its a guide for well established cooks to up their game. Or, as the book puts it, "Ottolenghify" their current repertoire. As I paged through, I also was pointing out some recipes to my sister and realized its a VERY Keto friendly cookbook as well. This would make a great gift for someone who does Keto, or even partially Keto. And obviously good for someone moving to more plant based. The one negative is that most of the recipes serve a larger group, which is a little tricky for me as a home cook for 4 (including 2 kids). I really liked the one pot Chickpeas with Carrots, Dates and Feta and we've already tried the parmesan tahini dressing on a bunch of things (Ottolenghify!). Some of the ingredients are a bit more challenging for me to find in a smaller city, so its a great stretch cookbook for me as well. I’ve received a free copy from Clarkson Potter in exchange for a free and unbiased review. I have quite a few pages marked with recipes to try when I'm in those stretch moods!
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Customer review from barnesandnoble.com
3 years ago
The OTK team does it again
Considering all of the cookbooks I’ve read and cooked from Chef Ottolenghi have been out of this world, I don’t know why I was so surprised that this second entry from the Ottolenghi Test Kitchen group was so delightful. I guess consistency in this day and age has become a treasure and not an expectation. While the first entry in the series, last year’s Shelf Love really was a book for anyone, I think Extra Good Things is for a bit more specific of an audience: we the condiment lovers. A more simple home cook is not going to be thrilled at making 2-3 extra mixes per recipe just for sprinkling on top of something. But for those of us who have full blown condiment collections, this book is a treasury of bonus goodies. Excitingly, each offering of “extra good things” is presented along side a unique dish and suggestions for additional applications of leftovers - and the quantities for everything are written perfectly to have leftovers of all of the condiments, but not such an overwhelming amount that you’ll be bored of them before they are gone. The incredibly thoughtful layout of Shelf Love continues here, with more than just a simple table of contents and index. There are lists of ways to use just the basic condiments categorized by super approachable things like “on toast” or “with a roast chicken” plus a list of categories for the larger recipes like “Kid Friendly” or “Under an Hour” - things you wouldn’t normally be able to pull out without reading almost the entire book. And who doesn’t love a sewn in ribbon bookmark or a lay flat spine? I made a few full recipes like the Sweet and Savory Chicken Pie with Cinnamon Almonds, Root Vegetables and Harissa Chickpeas with Dukkah, and Oven Fries with Tahini Yogurt and Smoky Sweet Nuts, plus a few of the condiments separate from their recipes, like the Cheat’s Preserved Lemon. As usual from anything with the Ottolenghi name on it, everything had outstanding complex flavors that kept you going back for another ever-changing bite. And as is becoming the new norm, especially on his collaborative titles, the cooking itself is surprisingly simple with clever unexpected tips, like covering a pan of potatoes with foil for the first half of the roasting time to vastly speed up the process. This book is a must-own for the condiment lover, but I think it would also be a great gift for a cook who likes to swing back and forth between high and low effort cooking during the week. One book recipe in the weekly meal plan will leave you with a perfect amount of “Extra Good Things” to kick up the more simple meals on your weekly menu. Even better, gift both OTK books to a new cook and invite yourself over for all the gourmet goodness that will be coming forth from their kitchen. I can’t wait to see what the next entry in this series will tackle! I received a free copy of this book from Clarkson Potter in exchange for a free an unbiased review.
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Customer review from barnesandnoble.com
3 years ago
Ottolenghi Delish!
I have a few of Ottolenghi's cookbooks that I've collected over the years and like the others, the recipes in this cookbook are incredibly delicious, but also obtainable and simple for the home chef to achieve. Some of the ingredients are not what I typically have ready in my pantry, but they are certainly easy to find at any major grocer. Be sure to spend a little extra time picking great produce for these recipes, because since they are so simple they are the stars of the show. Poor produce will mean poor results. This cookbook is organized by the highlight of a dish, such as the sauce, a ferment, something crunchy on top, etc. Those highlights are individual recipes, that then tie into a later recipe where it can be used. This was my first time using preserved lemons and I loved them so much I immediately made a batch in my cabinet that should be ready to use in a few months (I know, I know.... I got all extra into it). Preserved lemons are incredibly flavorful and taste delicious in the Double Lemon Chicken recipe. I also used the recipe to make a salad dressing with the preserved lemons, which I highly recommend. I also loved all the fresh pestos, the cilantro and arugula pesto specifically. So bright, so fresh, and again could easily be used in all sorts of home recipes instead of just the recipes contained within this cookbook. My three year old was a huge fan of the Dreamy Pasta and beans with halloumi and arugula pesto. We also loved the One basic coconut granita: Granita with chili lime pineapple and crispy coconut. So fresh, so unique, and incredibly delicious without being cloyingly sweet. We didn't have enough time yet, but we hope to conquer the One basic meringue roulade: Brown sugar meringue roulade with burnt honey apples next. It looks like a true show stopper for our next fancy dinner with friends! I've received a free copy from Clarkson Potter in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
3 years ago
from Santa Barbara,CA
Ottolenghi did it again!. Amazing creative fresh r
Ottolenghi's Test Kitchen absolutely did it again in creating fresh, original,very creative combinations of fresh ingredients. Some recipes require more elaborate time, but definitely worth the effort. I am definitely a fan of Ottolenghi's creativity. I have received a free copy from Clarkson Potter in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
3 years ago
from Portland, Oregon
Up your food game with Extra Good Things!
Ottolenghi Test Kitchen, Extra Good Things is the second book in a series that showcases condiments and pantry items that will up your food game dramatically. Each recipe has you make a sauce, marinade, dressing, ferment, topping, or dessert item, that can be used in a multitude of ways. The first recipe I made was 2-scalloped potatoes with chimichurri, an herby green sauce. The chimichurri was the condiment and the potatoes were a way to use it. At the beginning of the book is a chart listing things like rice, eggs, pasta, roasted vegetables, and then tells you which of the condiments in the book could be used to dress up the base food. It’s simple, but brilliant. My favorite chapter is Crunch Time, with each recipe making something crisp and crunchy to enhance each dish. Some I was familiar with, and really enjoyed learning and discovering things I’d never made before, like crispy tofu. This is not your regular cookbook! This is a great book for a creative cook who wants to be inspired. I’ve received a free copy from Clarkson Potter in exchange for a free and unbiased review. I will enjoy cooking from it for years to come!
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Customer review from barnesandnoble.com
3 years ago
from NJ
Another hit from the OTK!
Love this book and the OTK. This book helps build on your pantry staples while also making delicious dishes everyone will love. If you are a fan of Ottolenghi cook books, this should be one to get. The “whole lotta sauce” chapter has endless possibilities for any entree or side. Staying true to past books the photos are eye catching, which makes you want to recreate every dish. While I don’t eat meat, the techniques are easily used for other proteins. Would definitely recommend this book. I’ve received a free copy from Clarkson Potter in exchange for a free unbiased review.
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Customer review from barnesandnoble.com
3 years ago
from Siloam Springs, Arkansas
Delightfully delicious and fun recipes!
This latest cookbook from the Ottolenghi Test Kitchen is incredible! There are so many great recipes with fresh and unique techniques, which is perfect for learning new ways with food if you are an experienced cook looking for new flavors or perfect for beginners who want to learn from the best. With clear and detailed instructions and handy indexes I loved cooking from this book. These flavors are bold and layered with depths of unique flavor combinations, and also heavy on the vegetables. Some of the dishes I made from this book were baked polenta with feta, bechamel, and za’atar tomatoes, and turmeric fried eggs with tamarind dressing, and side-of-greens with crispy garlic. Every dish was amazing and are great for family meals or company. It’s also easy to make components ahead of time so your dishes can come together more easily. It’s also nice to have the sauces and condiments on hand to add a quick flavor boost to anything you happen to be making. I’ve received a free copy from Clarkson Potter in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
3 years ago
from Pullman, WA
I haven’t met an Ottolenghi recipe, I don’t love
I have been cooking out of my OTK Extra Good Things cookbook for over a week now and I have made some incredible dishes and sauces that exemplify what I love about Team Ottolenghi recipes, in that they are flavors and recipes that I don’t have in any other cookbook nor have I made before. The One-Pot Chickpeas with Carrots, Dates, and Marinated Feta was an absolute success and I eat with some very opinionated eaters and they had a lot of things to say until they took a bit and then the entire dinner experience was transformed into overflowing appreciation for each bite. I thought there would be leftovers but everyone had 2-3 servings. My teen who isn’t a fan of feta or cooked carrots, was completely sold on this dish. The depth of flavor in this meal was beyond what was expected and I served it with challah. We have been slathering the Peanut Gochujang Dressing on everything and even eating it by the spoonful. I served it with broccoli per the recipes instruction but then it became a spring roll and dumpling dipping sauce, my family has consumed all the raw veggies in the house too anytime I put a bowl out with this dipping sauce and I love putting it on an avocado or noodles. The gochujang addition to peanut sauce is a total shift in how I will make it going forward. I made the Banana Ketchup last night and again so much skepticism from the family and I reminded them that we have never met an Ottolenghi recipe we don’t love love love. I will admit this recipe is unique and somewhere between a ketchup and a bbq sauce. I can’t wait to slather it on chicken tonight. A great way to use up some very brown bananas. Tonight I plan on making the Soba Noodles with Ginger Broth and Ginger Crumbs which brings me to another aspect I love about this cookbook and its the way that the flavor and texture bombs are the way the book is organized. It’s these sauces, dips and textures that are the star of each recipe and transform each dish. I’ve received a free copy from Clarkson Potter in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com