Ottolenghi Test Kitchen: Shelf Love

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Yotam Ottolenghi was born to Jewish parents in Jerusalem and raised in Ramat Denya, Jerusalem, the son of Michael Ottolenghi, a chemistry professor at Hebrew University, and Ruth Ottolenghi, a high school principal. [2] He is of Italian Jewish and German Jewish descent, and often spent his childhood summers in Italy. [3] He has an older sister, Tirza Florentin. His younger brother, Yiftach, was killed by friendly fire in 1992 during his military service. [4] Ottolenghi is an Italian name, an Italianised form of Ettlingen, a town in Baden-Württemberg from which Jews were expelled in the 15th and 16th centuries; many settled in Northern Italy. [5] Guild of Food Writers Awards, " Kate Whiteman Award for Work on Food and Travel" for Jerusalem on a Plate (BBC4) Using a tea towel to help you, carefully release the outer circle of the springform tin and return the pie to the oven for another 20–25 minutes, or until the sides are nicely coloured and everything is golden and bubbling. Leave to settle for 15 minutes. Mesure, Susie (13 September 2014). "Yotam Ottolenghi Interview," The Independent. Retrieved on 19 October 2017. a b Mann, Britt (18 June 2017). "The ever-growing empire of MasterChef Australia judge Yotam Ottolenghi," Stuff.co.nz (Australia). Retrieved on 19 October 2017.

a b c Kramer, Jane (3 December 2012). "The Philosopher Chef". The New Yorker . Retrieved 19 October 2017. Meanwhile, put the yoghurt, mint, fresh coriander, lime juice, crushed garlic and 1⁄4 teaspoon of salt into a food processor and blitz until smooth and the herbs are finely chopped. Guardian News & Media press release: Observer Food Monthly Awards announces winners for 2013 | GNM press office. The Guardian. Retrieved on 23 September 2015.Fortnum & Mason Food & Drink Awards 2015. Fortnumandmasonawards.com. Retrieved on 23 September 2015. In 2006, Ottolenghi began writing a weekly column for The Guardian titled "The New Vegetarian," though he himself is not a vegetarian and has sometimes noted where a vegetable-centric recipe would pair well with a particular cut of meat. Influenced by the straightforward, culturally-grounded food writing of Nigella Lawson and Claudia Roden, [15] Ottolenghi's recipes rarely fit within traditional dietary or cultural categories. [16] He explained that his mission is to "celebrat[e] vegetables or pulses without making them taste like meat, or as complements to meat, but to be what they are. It does no favour to vegetarians, making vegetables second best." [4]

Top with the salmon, skin side down, and drizzle the top of the fish with 2 tablespoons of oil. Bake for 5 minutes. Ottolenghi, Yotam (19 November 2015). "The best cookbooks of all time," Penguin.co.uk. Retrieved on 19 October 2017.Ottolenghi, Yotam (7 March 2017). "The Bright Magic of Citrus in the Baking Pan". The New York Times . Retrieved 19 October 2017. Inamine, Elyse (17 October 2017). "Yotam Ottolenghi Melds Food and Art at the Met". Food & Wine. Archived from the original on 20 October 2017 . Retrieved 19 October 2017. Guild of Food Writers Awards, "Evelyn Rose Award for Cookery Journalist" for journalism in The Guardian [26] Sifton, Sam (16 May 2016). "Revel in the Bounty of Spring, With a Feast From Yotam Ottolenghi," The New York Times. Retrieved on 19 October 2017. Ottolenghi has hosted three television specials: Jerusalem on a Plate ( BBC4, 2011); Ottolenghi's Mediterranean Feast ( More4, 2012); and Ottolenghi's Mediterranean Island Feast (More4, 2013). He served as a guest judge on the ninth (2017), eleventh (2019) and thirteenth (2021) seasons of the cooking game show Masterchef Australia. He had declined numerous guest-judge offers in the past and agreed to appear on Masterchef Australia "because it's quite humane and positive....It's about the personal development of the contestants more than the competition." [19] Published works [ edit ]

in Spanish) Gourmand Awards Winners 2013 Cookbook. Cookbookfair.com. Retrieved on 23 September 2015. Slater, Robert (31 January 2013). "Cooking Up a Storm in London". The Jerusalem Post . Retrieved 19 October 2017. Preheat the oven to 180°C fan. Line the bottom and sides of a 23cm springform cake tin with baking parchment. Coghlan, Adam (27 April 2018). "Yotam Ottolenghi Is Opening a Brand-New Restaurant," Eater London. Retrieved on 13 May 2018.a b Jacobs, Alexandra (1 October 2015). "A Morning With the Star Chef Yotam Ottolenghi". The New York Times . Retrieved 19 October 2017. Ottolenghi met his partner Karl Allen in 2000; they married in 2012 and live in Camden, London, with their two sons, born in 2013 and 2015. [4] [8] [9] In 2013, Ottolenghi " came out as a gay father" in a Guardian essay that detailed the lengthy process of conceiving their first son via gestational surrogacy, an option that he believes should be more widely available to those who cannot conceive naturally. [10] Culinary career [ edit ] Yotam Assaf Ottolenghi (born 14 December 1968) is an Israeli-born British chef, restaurateur, and food writer. He is the co-owner of seven delis and restaurants in London and the author of several bestselling cookery books, including Ottolenghi: The Cookbook (2008), Plenty (2010), Jerusalem (2012) and Simple (2018). [1] Biography [ edit ]