Start cooking straight away from Ottolenghi’s Test Kitchen (OTK), with all the hard to find ingredients you need at your fingertips.
This book, written in Ottolenghi's long-time test kitchen under the railway arches in North London, brings together the collective expertise of his team. These recipes are an evolution in style, and are more stripped back than many of his earlier dishes. There’s a focus on using what you have, and swapping in store cupboard ingredients to suit your needs. And often the dishes revolve around one or two store cupboard items that might have been sitting forgotten and unloved – a bag of dried chickpeas, mung beans, wholemeal flour for example. As Ottlenghi says “the premise of this book is a shelf raid”.
However, there are still ingredients Ottolenghi suggests hunting out. For instance: “If there's one funky ingredient we want you to pull out of the very back of the cupboard, or maybe even - dare we say - to add to your cupboards, it's a bag of black limes.”
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