Noor Murad (Author)
Noor Murad is a Bahraini-born chef whose international work
experience eventually brought her to the Ottolenghi family in 2016.
She has since developed recipes for the books Falastin and
Ottolenghi FLAVOUR, 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
flavours making a prominent appearance in her recipes.
@noorishbynoor
Yotam Ottolenghi (Author)
Yotam Ottolenghi is the restaurateur and chef-patron of the four
London-based Ottolenghi delis, as well as the NOPI and ROVI
restaurants. He is the author of seven best-selling cookery books.
Amongst several prizes, Ottolenghi SIMPLE won the National Book
Award and was selected as best book of the year by the New York
Times. Yotam has been a weekly columnist for the Saturday Guardian
for over thirteen years and is a regular contributor to the New
York Times. His commitment to the championing of vegetables, as
well as ingredients once seen as 'exotic', has led to what some
call 'The Ottolenghi effect'. This is shorthand for the creation of
a meal which is full of colour, flavour, bounty and sunshine. Yotam
lives in London with his family www.ottolenghi.co.uk @Ottolenghi
'Ottolenghi's test kitchen under a railway arch, where he and his
team conjure up new recipes, has always felt like my version of
Dahl's chocolate factory, and its spirit inhabits Ottolenghi's
Instagram account. At a time when everyone and their pug is doing
Insta-cookalongs, his is still something special'
*Sunday Times*
It is astonishing that after all these years of producing the most
inventive cookbooks around, Yotam Ottolenghi never seems to run out
of ideas. His secret is partly that he has such a good team behind
him: the Ottolenghi Test Kitchen (OTK) ... This is the second book
he has co-authored with Noor Murad, a young Bahraini chef, and it's
one of the OTK's best.
*The Times*
The second book from the OTK team, bursting with colour, flavour
and so many recipes you'll want to cook - everyone a winner.
*Delicious Magazine*
Plenty of enticing recipes, which can be taken to the next level
with home-made sauces, salsas, chutneys, oils and sprinkles.
*Daily Mail*
More joyful vegetables and clever salads [...] ingenious, as
always.
*Daunt Books*
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