{"product_id":"ottolenghi-test-kitchen-extra-good-things-bold-vegetable-forward-recipes-plus-homemade-sauces-condiments-and-more-to-build-a-flavor-packed-pantry-paperback","title":"Ottolenghi Test Kitchen: Extra Good Things: Bold, Vegetable-Forward Recipes Plus Homemade Sauces, Condiments, and More to Build a Flavor-Packed Pantry - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNoor Murad\u003c\/b\u003e (Author), \u003cb\u003eYotam Ottolenghi\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNATIONAL BESTSELLER - Yotam Ottolenghi, Noor Murad, and the test kitchen superteam behind the \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eShelf Love\u003c\/i\u003e deliver maximum-flavor recipes with make-ahead condiments, sauces, and more toppings that transform any dish into an Ottolenghi favorite.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, \u003ci\u003eDelish, Epicurious\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eExtra Good Things\u003c\/i\u003e is all about the secret culinary weapons--condiments, sauces, dressings, and more--that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious dish plus that special takeaway--a sauce, a sprinkle, a pickle!--that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. These extras help you stock your fridges and pantries the Ottolenghi way, so you can effortlessly accessorize your plates with pops of texture and color, acidity and heat, and all the magical flavor bombs that keep you coming back for more. \u003cp\u003e\u003c\/p\u003eAnd this is where the fun really begins, with extras like marinated feta, featured in a dish of oven-braised chickpeas, that can then be spooned onto your favorite salad or swirled into soup. Slow-cooked za'atar tomatoes top a polenta pizza for dinner but will also make the best-ever bruschetta or pasta sauce. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but you'll want to put on . . . well, just about everything. \u003cp\u003e\u003c\/p\u003eWhether it's a spicy kick of pickled chile or an herbaceous salsa to lighten and brighten, \u003ci\u003eExtra Good Things\u003c\/i\u003e shows you how to fill your kitchen with adaptable, homemade ingredients that will make any dish undeniably \"Ottolenghi.\"\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eThe \u003cb\u003eOttolenghi Test Kitchen \u003c\/b\u003ewas founded by Yotam Ottolenghi and is headed by \u003cb\u003eNoor Murad\u003c\/b\u003e alongside a collaborative team of chefs, writers, doers and thinkers: \u003cb\u003eGitai Fisher, Verena Lochmuller, Chaya Pugh, Tara Wigley, Claudine Boulstridge, Jens Ferdinand, \u003c\/b\u003eand \u003cb\u003eClodagh McKenna\u003c\/b\u003e. Together they cook, taste, converse, and put into writing all the recipes they truly hope will make it onto your tables. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. His cookbooks have sold over seven million copies worldwide. Amongst several prizes, \u003ci\u003eOttolenghi Simple\u003c\/i\u003e won the National Book Award and was selected as a best book of the year by the \u003ci\u003eNew York Times\u003c\/i\u003e. Yotam is a weekly columnist for the Saturday \u003ci\u003eGuardian\u003c\/i\u003e and a regular contributor to the \u003ci\u003eNew York Times\u003c\/i\u003e. His championing of vegetables, as well as ingredients once seen as \"exotic,\" has led to what some call \"the Ottolenghi effect\" meals full of color, flavor, bounty, and sunshine. Yotam lives in London with his family. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNoor Murad\u003c\/b\u003e is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She developed recipes for the books \u003ci\u003eFalastin\u003c\/i\u003e and \u003ci\u003eOttolenghi\u003c\/i\u003e \u003ci\u003eFlavor\u003c\/i\u003e, 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 flavors making a prominent appearance in her recipes.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.94 x 9.49 x 6.92 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 18, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":44379443298406,"sku":"9780593234389","price":40.28,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0599\/7255\/0758\/files\/R3Fqakk1alUwdHM4bE40ZlZ6M3MwZz09.webp?v=1768921226","url":"https:\/\/infinitylightwa.com\/products\/ottolenghi-test-kitchen-extra-good-things-bold-vegetable-forward-recipes-plus-homemade-sauces-condiments-and-more-to-build-a-flavor-packed-pantry-paperback","provider":"Infinity Light","version":"1.0","type":"link"}