Ottolenghi Test Kitchen: Extra Good Things: Bold, Vegetable-Forward Recipes Plus Homemade Sauces, Condiments, and More to Build a Flavor-Packed Pantry: A Cookbook
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- Type：Epub+TxT+PDF+Mobi
- Create Date：2022-11-13 06:52:44
- Update Date：2025-09-06
- Status：finish
- Author：Noor Murad
- ISBN：0593234383
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Summary
NATIONAL BESTSELLER - Yotam Ottolenghi， Noor Murad， and the test kitchen superteam behind the New York Times bestseller Shelf Love deliver maximum-flavor recipes with make-ahead condiments， sauces， and more toppings that transform any dish into an Ottolenghi favorite。
Extra Good Things is all about the secret culinary weapons--condiments， sauces， dressings， and more--that can make a good meal spectacular。 The abundant， vegetable-forward recipes in this collection give you a delicious dish plus that special takeaway--a sauce， a sprinkle， a pickle！--that you can repurpose time and time again in other recipes throughout the week， with limitless opportunity。 These extras help you stock your fridges and pantries the Ottolenghi way， so you can effortlessly accessorize your plates with pops of texture and color， acidity and heat， and all the magical flavor bombs that keep you coming back for more。
And this is where the fun really begins， with extras like marinated feta， featured in a dish of oven-braised chickpeas， that can then be spooned onto your favorite salad or swirled into soup。 Slow-cooked za'atar tomatoes top a polenta pizza for dinner but will also make the best-ever bruschetta or pasta sauce。 Or a crispy， crunchy panko topping full of ginger， shallots， and sesame that you first meet on soba noodles but you'll want to put on 。 。 。 well， just about everything。
Whether it's a spicy kick of pickled chile or an herbaceous salsa to lighten and brighten， Extra Good Things shows you how to fill your kitchen with adaptable， homemade ingredients that will make any dish undeniably "Ottolenghi。"
Extra Good Things is all about the secret culinary weapons--condiments， sauces， dressings， and more--that can make a good meal spectacular。 The abundant， vegetable-forward recipes in this collection give you a delicious dish plus that special takeaway--a sauce， a sprinkle， a pickle！--that you can repurpose time and time again in other recipes throughout the week， with limitless opportunity。 These extras help you stock your fridges and pantries the Ottolenghi way， so you can effortlessly accessorize your plates with pops of texture and color， acidity and heat， and all the magical flavor bombs that keep you coming back for more。
And this is where the fun really begins， with extras like marinated feta， featured in a dish of oven-braised chickpeas， that can then be spooned onto your favorite salad or swirled into soup。 Slow-cooked za'atar tomatoes top a polenta pizza for dinner but will also make the best-ever bruschetta or pasta sauce。 Or a crispy， crunchy panko topping full of ginger， shallots， and sesame that you first meet on soba noodles but you'll want to put on 。 。 。 well， just about everything。
Whether it's a spicy kick of pickled chile or an herbaceous salsa to lighten and brighten， Extra Good Things shows you how to fill your kitchen with adaptable， homemade ingredients that will make any dish undeniably "Ottolenghi。"
Reviews
Lisa
，
Beautiful， complex but doable recipes that look fantastic。
T
，
I like weird， don’t get me wrong， but almost all of the recipes in this book are capital W Weird。 And call for many ingredients that might be difficult to source for a lot of readers。 The ratio of pictures to recipes is good （as in， each recipe has a photo）， but the recipes themselves？ Not so much。 I’ll be passing on purchasing a copy of this for my shelves。 Which is a shame because I usually always love Ottolenghi cookbooks。
Reading Fool
，
In the Introduction to this book， the authors present the concept of the verb "to Ottolenghify，" that is， "to make something feel unequivocally Ottolenghi，" which is to say make it awesome with lots of flavor and Middle Eastern influence。 Extra Good Things is the second book in the series produced by the Ottolenghi Test Kitchen。 These are recipes for sauces， marinades， condiments， dressings - all to enhance your dishes。I love this book for all of its creativity and inspiration。 I have tried a fe In the Introduction to this book， the authors present the concept of the verb "to Ottolenghify，" that is， "to make something feel unequivocally Ottolenghi，" which is to say make it awesome with lots of flavor and Middle Eastern influence。 Extra Good Things is the second book in the series produced by the Ottolenghi Test Kitchen。 These are recipes for sauces， marinades， condiments， dressings - all to enhance your dishes。I love this book for all of its creativity and inspiration。 I have tried a few recipes， all extra-good things （pun intended）。 The Peanut Gochujang Dressing was a marvel with roasted broccolini （though the recipe calls for steaming）。 The Korean influence was a pleasant surprise。 Then there was the Carrot-Ginger Dressing， which was great with a simple romaine salad。 My favorite recipe so far is the 2-Scalloped Potatoes with Chimichurri。 A huge hit with the family。The photographs in the book are lovely。 I also appreciate that the recipes are "vegetable-forward" as it gives me a lot of inspiration to widen my repertoire for my vegetarian/vegan friends。 This would be a wonderful gift for any home cook。I've received a free copy from Clarkson Potter in exchange for a free and unbiased review。 。。。more
Lori
，
Oh my goodness， if you love to cook and you haven't tried Ottolenghi yet， you just have to stop what you're doing， get one of his books and start cooking！ Sure， SOME of the ingredient lists seem a bit alien to begin with， but even substituting ingredients I can't find， I still end up with dishes that are Michelin Star Worthy and are just so much fun to eat because they taste so unlike anything I come up with on my own or by following other normal cookbooks that are just parsley， basil， and chees Oh my goodness， if you love to cook and you haven't tried Ottolenghi yet， you just have to stop what you're doing， get one of his books and start cooking！ Sure， SOME of the ingredient lists seem a bit alien to begin with， but even substituting ingredients I can't find， I still end up with dishes that are Michelin Star Worthy and are just so much fun to eat because they taste so unlike anything I come up with on my own or by following other normal cookbooks that are just parsley， basil， and cheese， oh blah！ Don't skip his recommendations and you are sure to have the BEST meal！ Yes， it took an hour and a half this morning to make the Sambal tofu with cashews and ginger pickle， but now I've had an amazing breakfast and still lunch for tomorrow。 Double the Extra Good Things included with each recipe and you're set for the next time you want to make it。 This one includes additional suggestions on how to use the Extra Good Thing， so you'll never get bored with this cookbook。 So good！！ 。。。more
Quinn
，
I won this book from Goodreads。com。 Two things I love about good cookbooks:1） pictures of every dish2） nice heavy pagesThis book delivered on both with fascinating recipes。 I’m hoping I can find some of the more unusual ingredients， at least unusual for the Midwest， so I can make these mouthwatering dishes。
Nicole
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