I was a bit slow to make it to the Ottolenghi cookbook party, but I’ve been making up for lost time lately by devouring these fantastic cookbooks by Yotam Ottolenghi and Sami Tamimi.
- Ottolenghi is named after his restaurants in London and is packed with vibrant recipes and beautiful photographs which leave you with little doubt as to why they are among the city’s most popular culinary destinations.
- Jerusalem reads like part history lesson, part travelogue and part recipe collection.
- Plenty and Plenty More are all about luscious vegetable dishes.
Shakshuka, Burnt Eggplant Salad with Peppers, Tomatoes and Cucumber and Burnt Eggplant and Lemon Pickle with Fish Kebabs are just three of the dishes I’ve been inspired by these books to make using the Wood Stone Home oven .