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Edición americana

Recensito in Spagna 🇪🇸 il 4 maggio 2022

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Como Ottolenghi trabaja en Londres, me ha sorprendido mucho recibir la edición americana (y no la británica), con todo en tazas, onzas, pulgares y temperaturas en grados Fahrenheit. Mucho trabajo de conversión, entonces, y por esto quito una estrella. Pero tengo que decir que las recetas son estupendas y valen la pena. No todas tiene foto correspondiente, pero simplemente con la descripción es evidente que van a salir deliciosas. Recomiendo el libro, pero ojo con las medidas y temperaturas.

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JENNIBEANSRN

Too Fancy

Recensito negli Stati Uniti 🇺🇸 il 11 gennaio 2023

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If you are just a regular person with a regular family this book is not for you. Nice book, great pictures but tge recipes are very fancy

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M. Alex Loayza

Great Vegetarian recipes, but not the "healthiest"

Recensito negli Stati Uniti 🇺🇸 il 15 maggio 2014

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I came across this book from a newsletter I am subscribed to from Sur La Table. So I went over to Amazon and ordered myself a copy.

I am not strictly vegetarian/vegan, but I have tried to cut out meat out my diet as much as possible, so I am always eager to try out new and interesting vegetarian recipes. This book satisfied those needs

who is book is for IMHO:
-intermediate-level cookers, I wouldn't say this book is for beginners who have very little cooking knowledge. None of the recipes are super hard by any means, but a few of them are a little time consuming and might require a decent amount of cooking skills.

-people who have access to a large variety of ingredients and aren't bothered by having to pay a little extra for certain ingredients. There are some ingredients, mostly spices, that I've never heard of before in this book, I tried to seek out some of them at the grocery store but to no avail, I've been able to find substitutes for most of them however.

As for the $$$, some of the ingredients in these recipes can be a little pricey, such as some of the spices, like saffron, expensive mushrooms, certain cooking oils, and that blasted creme fraiche that he likes to use in a lot of his recipes. In other words, if you are cooking your meals on a tight budget, there might be some recipes in here that you would never want to make.

-people who are not super-health conscious about the meals they consume. if you are looking for a cookbook with super healthy and "lite" recipes this book is not for you. Some of the recipes in here are loaded with cheese, which is very tasty, but cheese is another food I try to keep to a minimum in my diet(why must it be so delicious) Also, in some of the recipes, he asks you to use a buttload of cooking oil or butter when frying up certain ingredients, for some of those recipes it's pretty easy to cut wayyyy down on the oil/butter, yet if the recipe is supposed to have a deep fried component, which some do, then obviously the dish isn't going to be the same.

overall this is a pretty nice book, would recommend it. The photos of the dishes are really pretty in it, the recipes are clear and easy to understand. I try to cook something out of it once a week, although there are some recipes I will probably never make, due to time constraints, budget, and cooking skills.

22 persone l'hanno trovato utile

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Jay

Inspired flavors, but less than clear directions

Recensito negli Stati Uniti 🇺🇸 il 23 settembre 2019

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I’ve owned this book about a week and the results have been excellent, but the book can be frustrating to use. Not a cookbook for beginners as every recipe requires intuition and, often, modification.

Pros:
Tasty!
Pretty pictures that match what you’ll make yourself

Cons:
Unclear ingredient measurements
Inconsistent serving sizes
No estimate of effort required
No staging/storage hints

Digital scales are readily had for cheap. There is absolutely no excuse for a modern cookbook to not provide the weights of the ingredients. A “cup” of flour is not a consistent measurement given it can be packed differently. (Sometimes he provides this, but not always.) Similarly, produce varies by region. One recipe took “8 shallots”. I put in 2 and it turned out correctly. Who knows what a “medium” cauliflower means in his mind. I fully understand recipes need to be adapted to fit the particulars of your kitchen, but starting in the correct ballpark is important. The mass of each ingredient would help.

Some dishes, like eggplants, are too small (at least based on what I used from my marker). Others, like pasta, serve double what’s claimed. (I’ve made pasta many times, so I knew this before starting on the recipe.)

An estimate of effort required would be helpful in picking out recipes to do in parallel. A surprising amount of effort can be hidden in the text of a conceptually simple recipe.

Similarly, a good cookbook should layout how far in advance each step can be performed. Directions assume you are only making one dish (make X while Y is cooking rather than up to Z hours ahead of time). There’s also some benefit for saying how long something will keep in case you want to prepare extra.

If the food wasn’t so tasty, all of the above would net the book 2 stars.

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Elessar

Five stars for the quality of dishes, two for the layout

Recensito negli Stati Uniti 🇺🇸 il 2 aprile 2017

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I would give this book five stars for the quality and variety of the dishes, and two for the organization of the book. I guess that averages out to 3.5 stars but I rounded up to 4. With some exceptions, everything I've made out of here has been excellent; favorite dishes include multi-vegetable paella, green gazpacho, chickpea saute with Greek yogurt, broiled vegetable soup, and "very full tart" containing sweet potato, bell peppers, ricotta, and feta cheese. Ottolenghi says in the beginning of the book, he's not looking to convert anyone to vegetarianism, and many of the dishes can be served alongside meat or fish entrees--sometimes he even recommends this. His recipes bring out veggies' unique taste and characteristics, and showcase their appearance. If you like your dishes vibrantly-colored, this is the cookbook for you.

The only thing I take issue with is the layout of the book, which drives me batty. Ottolenghi divides the book by sections devoted to types of vegetables (brassicas, pulses, leaves-cooked and raw, "green things," etc.). That can lead to two completely different dishes being listed alongside each other, like asparagus vichyssoise soup next to mee goreng, a Malay noodle dish, and soba noodles with wakame in the "green things" section. OK, all of those dishes do technically contain green vegetables, but wouldn't it make more sense to put the mee goreng and the soba noodles with the other noodles and pasta dishes? The multi-vegetable paella is in the "peppers" section and precedes marinated pepper salad with pecorino, and the "very full" vegetable tart. While the paella does contain peppers, I wouldn't call it really a pepper-centric dish....to me this would've made more sense in the "grains" section. Anyway, the book has a lot of examples of this--and so I find myself looking at the index a lot to find a certain dish I really liked because it's not at all intuitive where it would be placed in the book.

The photography is outstanding, and will entice you to try some of these dishes just to recreate the beautiful colors.

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Breanna

"Great" for Most, "Just Good" for Vegans

Recensito negli Stati Uniti 🇺🇸 il 27 luglio 2016

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PROS:
-This cookbook is beautiful. There are great photographs and modern illustrations. When looking through it, it feels very current in its design.
-It is well laid out and easy to navigate. There are sections for different kinds of vegetables, which is really useful for those times when you have something but don't know what to do with it.
-MOST of the recipes use only simple ingredients.

CONS:
-I'm a vegan, and although you can adapt most of the recipes in this book for a vegan diet, there are quite a few recipes that are unusable for me. When I first viewed this book at a friend's house, I had thought there were far more recipes I could use than there really are. Obviously, this will not be a con for everybody, but wanted to leave an honest review of how I personally have used the book, and wanted to give other vegans a heads-up.
-Again, another con that won't apply to everyone, but don't want to leave it out for those with similar issues. I live in a rural area, and there are a few things in this book that I have either never heard of or definitely would have to drive an hour plus to find in a grocery store. For the most part many things are retrievable in this area, which is really, really rare in a cookbook. For those few ingredients that are nowhere to be found in my town, however, I am definitely going to be heading out of my way to find a grocery store that carries them. The pictures look THAT good, that I feel I want to make the recipe exactly for the most authentic taste.

4 persone l'hanno trovato utile

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LoveReading

Great new ideas for vegetables

Recensito nel Regno Unito 🇬🇧 il 18 agosto 2018

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What I like about this book is that it gives some interesting and creative new ways to cook ordinary vegetables. It does use some unusual ingredients, but most can be bought online if you are not near a suitable shop, and many are available in large supermarkets, not just specialist delis. I've tried 4 recipes so far and enjoyed them all. Looking forward to working my way through the book. Many of the recipes would work as standalone meals, while others are more suitable as side dishes or with 2 or 3 others in a mezze-style meal. It's worth reading the explanatory text as well as the instructions as Ottolenghi sometimes offers tips and ideas for substitutions if you don't have ingredients. I like that he's not too precious about following the recipes to the letter. There are lots of good photos and the recipes are clearly set out.

A little complaint to the publisher and designer (and the reason for 4 instead of 5 stars): the spongy cover is easily pierced and damaged and is not practical for a cookery book. It looks scruffy and cheap when this happens and I doubt it will last for many years as I would expect from a cookery book. Please think about how a book will be used (yes, people do actually cook from recipe books, not just browse the lovely photos!). A normal hardcover would be more suitable.

31 persone l'hanno trovato utile

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Meistersinger

Lots of cheese but also quite good for vegans

Recensito nel Regno Unito 🇬🇧 il 25 agosto 2020

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Full of recipes, clearly set out, clear instructions, not absolutely all with photographs, happily very few of those annoying “style” pictures that can waste valuable pages. The recipes rely heavily on cheese, which of course will attract plenty of tastes (and there are lots of varied cheeses, even some you might not be able to get - this just adds to the mystique of course, and could even lead to a lasting friendship with a Greek shepherd), but it also has viable vegan options if that is what you seek. I count at least 39 dishes that are either vegan or can be converted very easily, and most of those work for low-fat or no-oil vegans too. So yes there is plenty here.

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Pete Abbott

Fantastic looking recipes, but......

Recensito nel Regno Unito 🇬🇧 il 17 dicembre 2012

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I got this book to increase my range of dishes involving vegetables. There are so many wonderfully looking recipes in this book but I think I just bought the book at the wrong time of year when many of the ingredients he uses are not in season. Where I am in Italy, if it is not in season then you are not able to get it, (which is how it should be). When Spring and Summer come around I should be able to try many more of the dishes.

The other challenge is that many of the recipes uses herbs that are hard to get here too, especially Coriander. I have since found an ethnic store that sells it but was a struggle. The one dish that I have been able to make a few times is the Lentil and Celeriac salad with Hazelnuts (especially since Piedmont is the home of the Hazelnut). It has been a fantastic dinner meal.

Despite not being able to cook many of the recipes, at least for the moment, I still rate this cookbook. It shows that you can have a fantastically delicious meal without having meat be the center of the dish.

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Mido

Great recipe ideas, exact implementation sometimes off

Recensito negli Stati Uniti 🇺🇸 il 6 ottobre 2015

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I've made a few recipes. The photos are luscious, and the ideas are fantastic. However, the few recipes I have tried fail for me if I directly make them exactly. It's as if the recipes were not tested much, and were written by a ghostwriter who adapted restaurant recipes for the home.

I also have Plenty More (the follow up), and my comments are the same for both.

However, if I re-make the recipe, using theirs for inspiration, but adjusting the details and ratios for my own cooking, the results are great.

Note that many recipes are pretty time consuming, but if you are tired of the same-old, this is very refreshing. For example, it's common to create a marinade (even for vegetables) as a step in a salad.

Weird padded cover could have been a more normal material.

2 persone l'hanno trovato utile

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