TITLE

The Man Who Reset the Table

AUTHOR(S)
PATERNITI, MICHAEL
PUB. DATE
August 2016
SOURCE
GQ: Gentlemen's Quarterly;Aug2016, Vol. 86 Issue 8, p48
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
In this article, the author shares his experiences of eating a dish, Celery Root Purée with Spiced Cauliflower and Quail Eggs which was made from a recipe by chef Yotam Ottolenghi.
ACCESSION #
116822693

 

Related Articles

  • FRESH CHANCE TO EAT WELL. WESTMORELAND, SUSAN // Good Housekeeping;Jan2015, Vol. 260 Issue 1, p110 

    The article previews a section of the issue featuring healthy recipes inspired by cookbook author Yotam Ottolenghi.

  • All it's cracked up to be. COCKRELL, WILL // Men's Fitness;Sep2015, Vol. 31 Issue 7, p100 

    Multiple recipes that can be prepared using eggs are discussed which include a shakshuka from British chef Yotam Ottolenghi, an Aussie Burger and also an article explaining how one should buy the perfect egg.

  • Correction.  // Library Journal;9/1/2015, Vol. 140 Issue 14, p12 

    A correction to the article "Trends, Traditions, Tastes" by Lisa Campbell, about chef Yotam Ottolenghi, published in a previous issue is presented.

  • Nopi: The Cookbook. Knoblauch, Mark // Booklist;10/15/2015, Vol. 112 Issue 4, p12 

    No abstract available.

  • Veal cheek goulash. Knott, Bill // Restaurant Magazine;Jun2015, Issue 250, p92 

    The article focuses on two types of Jewish cuisine such as Ashkenazi and Sephardi cooking tradition. Topics discussed include menus for Sephardi cuisine made by chef Yotam Ottolenghi at Palomar Israeli restaurant in Soho, England, key features of Ashkenazi cooking, and prominence of the goulash...

  • Plenty: Vibrant Vegetable Recipes from London's Ottolenghi. READ, MIMI // House Beautiful;Oct2011, Vol. 153 Issue 8, p92 

    An interview with cook Yotam Ottolenghi is presented. When asked about his inspiration behind writing his meatless book, he replies the magazine the Guardian approached him to write a weekly vegetarian column. He also mentions that he is a pure vegetarian. Further he comments that he belongs to...

  • Land Of Plenty.  // Vogue;Jun2014, Vol. 204 Issue 6, p198 

    The article offers the author's insights regarding the Israeli cuisine in Tel Aviv, Israel and mentions several dishes that were offered in Israeli restaurants including Za'atar, labne, and sumac. The author mentions his experience eating at a restaurant owned by chef Yotam Ottolenghi and Sami...

  • The Philosopher Chef. Kramer, Jane // New Yorker;12/3/2012, Vol. 88 Issue 38, p86 

    The article presents a profile of chef Yotam Ottolenghi. Particular attention is given to his decision to eschew a career in academia, as a philosopher, to become a chef in London, England. Other topics include his relationship with his mother and father, both scholars, his gay identity, and the...

  • The secret ingredient. Steven, Rachael // Creative Review;Feb2016, Vol. 36 Issue 2, p42 

    The article discusses Yotam Ottolenghi's art of a good cookbook and the importance of a restaurant's design. A sumptuous publication named after his upmarket London restaurant, the book is said to have been praised for its design and photography as much as the mouth-watering recipes featured...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics