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Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Fr...Merchant Video

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Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer: A Cookbook Paperback – November 2, 2021

by Noor Murad (Author), Yotam Ottolenghi (Author)

4.7 1,803 ratings

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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

ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe, Minneapolis Star Tribune, Epicurious, Serious Eats

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.

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From the Publisher

From the test kitchen to your home kitchen


Flexi-bound book with ribbon marker + fold-out endpapers listing handy meal suggestions, ingredient indexes, and more	Recipes offer substitution ideas and space to write in your own favorite adaptations	Yotam Ottolenghi and Noor Murad

Orange fork and spoon illustration beside a photo of the book lying flat


Sweet potato shakshuka with sriracha butter and pickled onions	Fava bean and herb salad with toum	One-pan crispy spaghetti and chicken

Editorial Reviews

Review

“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)

About the Author

The Ottolenghi Test Kitchen includes Yotam Ottolenghi, the seven-time New York Times bestselling cookbook author; Noor Murad, crowned the queen of Middle Eastern feasts; Verena Lochmuller, the human search engine to every baking question; Tara Wigley, the in-house word wizard; Chaya Pugh, who adds heaped spoonfuls of spicy personality to the brew; and Gitai Fisher, the man who keeps everyone in check while making sure they stay out of trouble.

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. His cookbooks have sold over seven million copies worldwide. Amongst several prizes, Ottolenghi Simple won the National Book Award and was selected as a best book of the year by the New York Times. Yotam is a weekly columnist for the Saturday Guardian and a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as "exotic," has led to what some call "the Ottolenghi effect": meals full of color, flavor, bounty, and sunshine. Yotam lives in London with his family.

Noor Murad is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She developed recipes for the books Falastin and Ottolenghi Flavor, as well as for Ottolenghi's MasterClass series and other online Ottolenghi publications. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian, and Indian flavors making a prominent appearance in her recipes.

Excerpt. © Reprinted by permission. All rights reserved.

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. Some wonky-looking vegetables, grilled. There is a “this for that” ethos here; the understanding that, in this new world, the need to improvise, to roll with the punches, is more crucial than ever before.

We carry this ethos throughout the book, as we map out our recipes based on kitchen logistics: from fridge to pantry to one-dish bakes and sweet, sweet endings. It’s food that we’d cook at home, for our friends and families, comforting but with a slight edge, a little twist, a “cheffy” addition. They’re recipes with stories and personalities, with swap-outs and suggestions, recipes that say without saying, “I’ll show you the rules, but here’s how to break them.” We want you to take these recipes and make them your own, turning this cookbook into a handbook—one to write and scribble on, to stain with turmeric and fold down pages. We want this book to be that book, the most haggard-looking book on your shelves, indicating that it serves its purpose and then some. We want, more than anything, for you to show this book some love. Shelf Love.

Product details

Publisher ‏ : ‎ Clarkson Potter (November 2, 2021)
Language ‏ : ‎ English
Paperback ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 0593234367
ISBN-13 ‏ : ‎ 978-0593234365
Item Weight ‏ : ‎ 1.98 pounds
Dimensions ‏ : ‎ 7.05 x 0.87 x 9.72 inches

Best Sellers Rank: #75,518 in Books (See Top 100 in Books)
- #104 in Mediterranean Cooking, Food & Wine
- #483 in Celebrity & TV Show Cookbooks
- #485 in Quick & Easy Cooking (Books)

Customer Reviews:
4.7 1,803 ratings

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Yotam Ottolenghi
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Yotam Ottolenghi is the restaurateur and chef-patron of seven UK-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of ten best-selling cookery books which have garnered many awards, including the National Book Award for Ottolenghi SIMPLE which was also selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian since 2006 and is a regular contributor to the New York Times Magazine. His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic’ has led to what some call “The Ottolenghi effect”. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family.
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Noor Murad
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Noor Murad is a Bahraini-born chef whose International work experience eventually brought her to the Ottolenghi family in 2016. She has sinced developed recipes for Falastin, Ottolenghi Flavour, Ottolenghi's Masterclass series and other online Ottolenghi publications. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian and Indian flavours making a prominent appearance in her recipes.
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KY-Barbara

Creative Ideas Accessible for Home Cooks

Reviewed in the United States on August 15, 2023

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I learned of this book via YouTube. I have 3 of Ottolenghi's cookbooks, which are beautifully done. Many of his recipes, however, occur to me as complicated, which leave me feeling overwhelmed. This cookbook has many simpler recipes that are still amazingly delicious. Recently, I made the Berbere Spiced Chicken with Chickpeas and Carrots. A big hit with my family! I plan to buy his other cookbook. I have so many hardback cookbooks that I am now. buying the Kindle versions. The advantage of Kindle is I can copy and print the recipe when I want to cook it and lay it on the counter and not worry about damaging the book with spills or sticky fingers. Hey, I'm messy like that.

7 people found this helpful

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Ilya Grigorik

When Ottolenghi raids your pantry, ..., fridge

Reviewed in the United States on May 9, 2022

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The opening line of this book distills its essence: "the premise of this book is built on a shelf raid". It's a guided tour of resourceful meal ideas that celebrate all of the forgotten, tucked away, or about-to-go-bad items in your pantry and the fridge — e.g., have a stockpile of herbs, make some herb dumplings; have a few eggplants, and leftover tomato sauce, combine the two for a hearty mezze, and the list goes on.

I suspect this is a book that would be intimidating and overwhelming for those early in the culinary journey, and a perfect companion to anyone who frets about the growing pile of experimental and almost-but-not-fully used up foods in their fridge and pantry.

It's a book that celebrates culinary creativity, and the results are Ottolenghi quality.

14 people found this helpful

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med_bookworm

Coconut cake is absolutely amazing!

Reviewed in the United States on January 10, 2022

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We are BIG Ottolenghi fans. This is a collaborative project with the other chefs/bakers with whom he works and it is delicious. The recipes can take some cooking skill to execute but the results are like eating in a Michelin star restaurant at home. This book is great so far. The coconut cake is amazing. There has been only one less than stellar dish so far--the kale bread pudding.

6 people found this helpful

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Suzanne Croll

Amazing recipes but remember it is a soft cover.

Reviewed in the United States on November 2, 2021

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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.

13 people found this helpful

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Mimi-chan

oh yum!

Reviewed in the United States on January 18, 2023

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Easy to follow but highly imaginative recipes to whip up with stuff you have in your kitchen… creating a party in your mouth.

4 people found this helpful

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Adriana Perez Hepner

Yes Yes Another amazing book

Reviewed in the United States on January 5, 2022

Verified Purchase

If you are used to cook Ottolenghi’s recipes you know by now that they are not all simple. This book is a such great investment, easy recipes, amazing flavor. I am obsessed with the Confit tandoori chickpeas what a delicious recipe. Some other amazing recipes chickpeas cacio e Pepe and charred tomatoes, onions and peppers with feta and harissa. 100% recommended!!!

5 people found this helpful

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Nurse Liz

Another Great Ottolenghi Cookbook

Reviewed in the United States on December 30, 2021

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I love all the crazy, obscure ingredients he uses. I've always kept a massive herb/spice collection & well-stocked pantry. It's been fun trying stuff like black limes & barberry. Best of all, it's so many fresh ingredients. Yes, it's cleaning out the fridge & pantry but like all his cookbooks, vegetables are front & center. He makes cooking fun.

16 people found this helpful

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Betty U.

Fantastic

Reviewed in the United States on December 13, 2021

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I buy dozens of cookbooks a year. And this is Top of the list for this year. I want try every recipe. It truly helps me use some unusual ingredients I manage to add to my pantry. I have made several thing, all came out as keep recipes, so far.

16 people found this helpful

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Wendell Kisner

Great cookbook

Reviewed in Canada on April 4, 2024

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The OTK books are actually more interesting in many ways than the regular Ottolenghi-authored books. Lot’s of great experimental recipes, and the creamy-dreamy hummus is the best ever.

Rafael Batista

Favorite Ottolenghi book

Reviewed in Brazil on April 15, 2022

Verified Purchase

Recipes are simple, straightforward and perfect for weeknight meals. I have tried several of them, loved them all and there are several more on my TBD list!

One person found this helpful

sara l.

Bel libro

Reviewed in Italy on September 6, 2023

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Rilegatura di buona fattura. Contiene ricette raccolte in capitoli che individuano diverse occasioni e una breve introduzione ad esse. Le ricette sono semplici e fattibili

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Grandma72

Great inspiration !

Reviewed in Sweden on December 8, 2022

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En kokbok jag kommer att använda flitigt!

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Lara

Liebe alle seine Kochbücher

Reviewed in Germany on July 8, 2022

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Ich mag alle Kochbücher von Ottolenghi und ich habe schon viele Rezepte nachgekocht.

2 people found this helpful

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Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer: A Cookbook Paperback – November 2, 2021

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From the Publisher

Flexi-bound book with ribbon marker + fold-out endpapers listing handy meal suggestions, ingredient indexes, and more

Recipes offer substitution ideas and space to write in your own favorite adaptations

Yotam Ottolenghi and Noor Murad

Sweet potato shakshuka with sriracha butter and pickled onions

Fava bean and herb salad with toum

One-pan crispy spaghetti and chicken

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About the Author

Excerpt. © Reprinted by permission. All rights reserved.

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Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Fr...

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Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Freezer: A Cookbook Paperback – November 2, 2021

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Frequently bought together

Similar items that may ship from close to you

From the Publisher

Flexi-bound book with ribbon marker + fold-out endpapers listing handy meal suggestions, ingredient indexes, and more

Recipes offer substitution ideas and space to write in your own favorite adaptations

Yotam Ottolenghi and Noor Murad

Sweet potato shakshuka with sriracha butter and pickled onions

Fava bean and herb salad with toum

One-pan crispy spaghetti and chicken

Editorial Reviews

Review

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

Product details

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Ottolenghi Test Kitchen: Shelf Love: Recipes to Unlock the Secrets of Your Pantry, Fridge, and Fr...

About the authors

Yotam Ottolenghi

Noor Murad

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