Regional & International
![Noor Murad - [object Object] author](https://res.cloudinary.com/readsomnia/image/upload/authors/a_B08XY6QM8H.jpg)
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Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer: A Cookbook
NEW YORK TIMES BESTSELLER • From the bestselling author and his superteam of chefs, this is Ottolenghi unplugged: 85+ irresistible recipes for flexible, everyday home cooking that unlock the secrets of your pantry, fridge, and freezer
Led by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss in a convenient, flexibound package. With fit-for-real-life chapters like "The Freezer Is Your Friend," "That One Shelf in the Back of Your Pantry," and "Who Does the Dishes?" (a.k.a. One-Pot Meals), Shelf Love teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics.
All the signature Ottolenghi touches fans love are here-big flavors, veggie-forward appeal, diverse influences-but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what you've got to hand-that last can of chickpeas or bag of frozen peas-without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za'atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken.
With accessible recipe features like MIYO (Make It Your Own) that encourage ingredient swaps and a whimsical, lighthearted spirit, the fresh voices of the Ottolenghi Test Kitchen will deliver kitchen confidence and joyful inspiration to new and old fans alike.
Led by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss in a convenient, flexibound package. With fit-for-real-life chapters like "The Freezer Is Your Friend," "That One Shelf in the Back of Your Pantry," and "Who Does the Dishes?" (a.k.a. One-Pot Meals), Shelf Love teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics.
All the signature Ottolenghi touches fans love are here-big flavors, veggie-forward appeal, diverse influences-but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what you've got to hand-that last can of chickpeas or bag of frozen peas-without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za'atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken.
With accessible recipe features like MIYO (Make It Your Own) that encourage ingredient swaps and a whimsical, lighthearted spirit, the fresh voices of the Ottolenghi Test Kitchen will deliver kitchen confidence and joyful inspiration to new and old fans alike.
Editorial Reviews
"Every recipe offers full-on flavour: bold and vivid in the way we have come to recognise as distinctly Ottolenghian" -Nigella Lawson
"Chock-full of tasty ideas, this lets readers reap the rewards of being resourceful" -Publishers Weekly (starred review)
"Chock-full of tasty ideas, this lets readers reap the rewards of being resourceful" -Publishers Weekly (starred review)
Readers Top Reviews
KimmieEhmuhlee Dol
I love Mediterranean food, and i have an obsession with restaurant family meals (where the staff makes food for the rest of the staff with things that need to be used), as well as love making “kitchen sink” meals with whatever I have on hand and Ottolenghis new book somehow combines these three loves of mine into the perfect book. Shelf love is like a help manual for using what you have in your freezer or pantry. It provides recipes and guidance to help you use what you have, like the team at Ottolenghis does for recipe testing. The book starts with an overview of recommended ingredients and staples to have on hand, then walk through how to use whats in your kitchen. The back index gives you meal suggestions, from vegan, to kid-friendly, to one-pot. And in between it gives you all the wonderful recipes you except from Ottolenghi and his team. Although Ottolenghi mentions pealing the chickpeas in every book, this book finally got me to do it. And following the recipe and notes, I made the best hummus I have ever made. I first made the roasted potatoes with aioli and buttered pine nuts. It was delish and when I read that it was inspired by kebab shop fries with Mayo, it made since as fries with Mayo is my favorite snack! Next I want to try Sweet Spiced mushroom and rice pilaf. Not only does it look so good, the ingredient list is things I tend to have in my pantry/fridge almost all the time. I would recommend this book to anyone, but especially those who are looking to be more intuitive cooks and learn to cook without always following the recipe, but what they have on hand. I have received a free copy from Clarkson Potter in exchange for a free and unbiased review.
cookingforfriends
I have all the Ottelenghi cookbooks, but this one might be my favorite!
While not glossy and full of mouth watering photos I find this book to be amazing. In the few days since I received it I already cooked several wonderful dishes without having to shop for special ingredients!
Suzanne Crollpurple
This book is amazing! There are so many recipes I can’t wait to try. I wish it were a hard cover. As you can see from my photo it came pretty banged up in the top and bottom left corners. I won’t send it back because I waited months for it. Just wanted to display it with the rest of my Ottolenghi collection. I wanted to give 5 stars.
Short Excerpt Teaser
INTRODUCTION
THE ARCHES
There's a railway arch in north London, built from equal parts brick and tahini, walls coated in olive oil and floors stained with spice: habanero and fenugreek, Aleppo chile and black lime. To the outsider it is identified through stacks of wooden pallets, blue shutters, red brick, and industrial steel, easily missed and effortlessly unglamorous. To the insider, it's a tiny bit more. This is the Ottolenghi Test Kitchen, the OTK to some, where a stripped-back railway arch makes absolute sense, where a group of individuals meet and eat, cook and write, tear and share, and gather with just one motive: to create good food with good ingredients, and to share it with the world.
THE TEAM
Those who know us will tell you that Yotam Ottolenghi and his Test Kitchen colleagues are an eccentric bunch, our various backgrounds and stories leading us to this one shared space. To say that the Test Kitchen can be narrowed down to one voice would be inaccurate, really, when it is in fact a collection of voices and personalities, the comings and goings of chefs and writers, of food stylists and photographers, of sommeliers and every other talent in the trade. It is a decade of collected fingerprints, the kind of space you walk into and know, "This place is greater than the sum of its parts."
Leading the crew you have Noor Murad, who informally crowns herself the queen of Middle Eastern feasts; Verena Lochmuller, who is basically the Google search engine to all baking questions; Ixta Belfrage, coauthor of Flavor and our inside scoop to the latest foodie trends; Tara Wigley, the in-house word wizard; and, of course, Gitai Fisher, the man who keeps us all in check while making absolutely sure we stay out of trouble. There's also our trusted colleague Claudine Boulstridge, our secret OTK weapon, who tries and tests all of our recipes from her family kitchen in Wales. The latest addition to our team of misfits is Chaya Pugh, who joined just as the book was coming together, adding heaped spoonfuls of spicy personality to the brew. Ultimately, of course, there is Big Y, as we dub him, who pushes and inspires us, while making sure we have enough wiggle room to sail our own course. Our stories are sprinkled across this book, written and narrated by Noor, whose Middle Eastern influence makes a prominent mark on these pages.
THE STORY
The year is 2020. It doesn't need an introduction, more of an acknowledgment, that this is the year in which the rug was pulled out from under the world's feet. Suddenly, and blindly, we found ourselves dispersed and separated, across borders and continents alike. Unstable ground had us grabbing for what was true and familiar and, to no surprise, all steps led to our kitchens. We did what we all do best, and began creating recipes based on what we had in our cabinets and fridges, our freezers and pantries. We grabbed and raided and rummaged and emptied. We stripped down our kitchens to build up our tables and soon realized that any recipe-any food, any dish-can be made unequivocally "Ottolenghi" with the right know-how, the right willingness to work with what you have.
So 2020, the most momentous of all years, brought with it the first OTK cookbook, the one in which we teach you a skill or two that we've recently learned-how to cleverly utilize your kitchen finds while putting a delicious meal on the table. We see it as the first of many stories the Ottolenghi Test Kitchen has to tell, tales of other timely skills that are yet to reveal themselves, accounts of our food adventures and all the little discoveries that we're so desperate to share with you.
THE BOOK
For the longest time, we called this book "Stripped"; we thought of it as a stripping down of our shelves, pantries, cupboards, fridges, and freezers. It felt like a liberation, getting rid of the old to make way for the new. In turn, we wanted to set the foundations and framework in place for you to flex your own creativity, stripping down your own kitchens, raiding your own shelves and swapping things out with your own pantry ingredients. This decluttering approach was freeing, teaching us how to love our kitchens and our stoves, but most importantly teaching us how to love ourselves at an otherwise very challenging time. And so Shelf Love (thank you, Caz!), was born, a whimsical description, yes, but also a truly accurate one.
To build up this book we have broken down our kitchens: pulling ingredients apart only to put them back together again-cohesive dishes based on kitchen finds. A bag of dried chickpeas, repurposed. A pound of onions, cooked down. ...
THE ARCHES
There's a railway arch in north London, built from equal parts brick and tahini, walls coated in olive oil and floors stained with spice: habanero and fenugreek, Aleppo chile and black lime. To the outsider it is identified through stacks of wooden pallets, blue shutters, red brick, and industrial steel, easily missed and effortlessly unglamorous. To the insider, it's a tiny bit more. This is the Ottolenghi Test Kitchen, the OTK to some, where a stripped-back railway arch makes absolute sense, where a group of individuals meet and eat, cook and write, tear and share, and gather with just one motive: to create good food with good ingredients, and to share it with the world.
THE TEAM
Those who know us will tell you that Yotam Ottolenghi and his Test Kitchen colleagues are an eccentric bunch, our various backgrounds and stories leading us to this one shared space. To say that the Test Kitchen can be narrowed down to one voice would be inaccurate, really, when it is in fact a collection of voices and personalities, the comings and goings of chefs and writers, of food stylists and photographers, of sommeliers and every other talent in the trade. It is a decade of collected fingerprints, the kind of space you walk into and know, "This place is greater than the sum of its parts."
Leading the crew you have Noor Murad, who informally crowns herself the queen of Middle Eastern feasts; Verena Lochmuller, who is basically the Google search engine to all baking questions; Ixta Belfrage, coauthor of Flavor and our inside scoop to the latest foodie trends; Tara Wigley, the in-house word wizard; and, of course, Gitai Fisher, the man who keeps us all in check while making absolutely sure we stay out of trouble. There's also our trusted colleague Claudine Boulstridge, our secret OTK weapon, who tries and tests all of our recipes from her family kitchen in Wales. The latest addition to our team of misfits is Chaya Pugh, who joined just as the book was coming together, adding heaped spoonfuls of spicy personality to the brew. Ultimately, of course, there is Big Y, as we dub him, who pushes and inspires us, while making sure we have enough wiggle room to sail our own course. Our stories are sprinkled across this book, written and narrated by Noor, whose Middle Eastern influence makes a prominent mark on these pages.
THE STORY
The year is 2020. It doesn't need an introduction, more of an acknowledgment, that this is the year in which the rug was pulled out from under the world's feet. Suddenly, and blindly, we found ourselves dispersed and separated, across borders and continents alike. Unstable ground had us grabbing for what was true and familiar and, to no surprise, all steps led to our kitchens. We did what we all do best, and began creating recipes based on what we had in our cabinets and fridges, our freezers and pantries. We grabbed and raided and rummaged and emptied. We stripped down our kitchens to build up our tables and soon realized that any recipe-any food, any dish-can be made unequivocally "Ottolenghi" with the right know-how, the right willingness to work with what you have.
So 2020, the most momentous of all years, brought with it the first OTK cookbook, the one in which we teach you a skill or two that we've recently learned-how to cleverly utilize your kitchen finds while putting a delicious meal on the table. We see it as the first of many stories the Ottolenghi Test Kitchen has to tell, tales of other timely skills that are yet to reveal themselves, accounts of our food adventures and all the little discoveries that we're so desperate to share with you.
THE BOOK
For the longest time, we called this book "Stripped"; we thought of it as a stripping down of our shelves, pantries, cupboards, fridges, and freezers. It felt like a liberation, getting rid of the old to make way for the new. In turn, we wanted to set the foundations and framework in place for you to flex your own creativity, stripping down your own kitchens, raiding your own shelves and swapping things out with your own pantry ingredients. This decluttering approach was freeing, teaching us how to love our kitchens and our stoves, but most importantly teaching us how to love ourselves at an otherwise very challenging time. And so Shelf Love (thank you, Caz!), was born, a whimsical description, yes, but also a truly accurate one.
To build up this book we have broken down our kitchens: pulling ingredients apart only to put them back together again-cohesive dishes based on kitchen finds. A bag of dried chickpeas, repurposed. A pound of onions, cooked down. ...
