Ottolenghi’s ground-breaking classic cookbook, which captured the zeitgeist for using imaginative flavours and ingredients, is relaunched with a contemporary design. Ebury Press, Ebury Press

We both ate a lot of street food—literally, what the name suggests. Vendors selling their produce on pavements were not restricted to “farmers’ markets.” There was nothing embarrassing or uncouth about eating on the way to somewhere. Sami remembers frequently sitting bored in front of his dinner plate, having downed a few grilled ears of corn and a couple of busbusa (coconut and semolina) cakes bought at street stalls while out with friends.And those who are looking to elevate their vegetarian or vegan cooking will definitely find new ideas that can expand their cooking horizons and inspire new levels of taste and texture. The gorgeous photos used liberally throughout the entire book will entice and encourage all readers to try new recipes for their meat-free nights or side dishes. The book begins with a few trademark Ottolenghi vegetable dishes -- unusual but brilliant combinations of flavor and texture -- but there's not many of them here. Many of the recipes call for expensive (in my world) nuts (hazelnuts, macadamias, Brazil nuts) and this book features a love affair with butter that's making me shudder: they actually suggest dressing a beautiful herb salad with warm butter—this dish is recommended as a "light" dish to serve after a heavy meat dish. (Accompanied presumably by a Malbec and a call to your cardiologist.)

The book has straightforward recipes that seem complex but are actually very doable even for a novice cook, if the recipe is followed correctly. Some ingredients may be a little difficult to find but can generally be substituted. I haven't had the need to tweak any recipes...well, except the spice levels, as I'm not a big spicy person. The fourth book in the beloved Harry Potter series, now illustrated in glorious full color by award-winning artist Jim Kay. With over 150 illustrations!

Retailers:

Pre-review: It just arrived and I've already tagged three dozen things I want to make immediately (I tried to limit myself in the dessert section as EVERYTHING looks amazing). The cookbook requires several ingredients which I don't usually buy, but, because there is a great deal of repetition between recipes, I didn't feel like I was left with a product that I wouldn't ever use again: Sunflower oil, hazelnuts, Muscavado sugar are a few examples. (Additional advise: If you decide to work through these recipes, buy a big bag of sweet potatoes as they are used several times!) :) Apple and olive oil cake with maple icing - This wasn't well received the night I made it (I wasn't overly excited about it either). The next day, after school, I encouraged my kids just to have another slice. My daughter happily ate it. When I tossed the rest that evening, she was furious. "I LOVED that cake!" Huh.