Ottolenghi SIMPLE

Simple is a beautiful book with fantastic photos of many Ottolenghi dishes. More importantly, it really is a collection of simple recipes from a master in the kitchen. Everything I've made has been delicious.

Recipes using Mediterranean ingredients in new and delicious combinations. Excellent for beginners and passionate cooks

I had so been looking forward to give this a try - and I was somewhat disappointed. Maybe my expectations had been too high? I tried three dishes: Pasta alla Norma: when I saw the he would put the eggplants in the oven (frying them with a little oil and then adding small amounts of water until they are soft, they are a way more tasty), and that he fries thinly sliced garlic in oil (a no-go in Italian cuisine, because the garlic gets bitter, they even remove the - whole - clove after frying), I looked up the original recipe from Sicily and love it. Fettuccine with spiced cherry tomato sauce: same mistake as above with the garlic, this is basically an ordinary Arrabiata sauce, nothing special - but OK. Iranian herb fritters: the walnuts do not belong (and do not improve the dish at all), saffron is missing as well as an accompanying sauce, preferably with yogurt. His variation is unfortunately not a recommendation for the usually superb Iranian kitchen. With these disappointments, I am not going to try any other of Ottolenghi's recipes. However, I like to look into the book from time to time to get ideas, then I usually look up the original recipe. This way, I am always satisfied.