Yotam Ottolenghi Teaches Modern Middle Eastern Cooking
In his new MasterClass on contemporary Middle Eastern cooking, James Beard Award-winning chef Yotam Ottolenghi, author of numerous best-selling cookbooks—including Ottolenghi, Plenty, Simple, and Jerusalem—and food columnist for The Guardian and The New York Times, shares his methods and teaches you how to prepare dishes like vibrant, delicious spreads of flavorful vegetables. Discover how to make colorful, vivid plates while enjoying the cooking process. Yotam will assist you in cooking with fun, ease, and confidence whether you are an experienced home cook or are just starting started.
Yotam Ottolenghi, who was born and reared in Israel, made a reputation for himself in the restaurant business in London, where he first founded the Ottolenghi delicatessen. His cookbooks, the first of which, Ottolenghi, was released in 2008 and immediately became a success, reflected his emphasis on the function of food as a bridge and community builder. The BBC identified him as “the driving force” behind growing interest in vegetarian and Middle Eastern cuisines when he published vegetarian recipes in Plenty and Plenty More.
Yotam has opened a number of highly regarded restaurants and delis and is currently a food blogger for The Guardian and The New York Times, which has also called him “the philosopher chef.” More than a dozen prizes in the food industry, including two James Beard Awards for his cookbooks, have been given to him.
In this online course, you’ll discover how to:
Middle Eastern culinary methods * Layering tastes, textures, and colors * Food as a visual experience * Tasty veggies * Making platters with many dishes * Mezze spreads, such as hummus, pea spread, and muhammara
* Brunch fare from the Middle East, including labneh and green herb shakshuka
Beautiful centerpiece dishes include salmon and prawns in a fiery tomato sauce and celebration rice. Homemade condiments to have on hand include harissa, lemon paste, quick shatta, and confit garlic oil. * Making roasted eggplant salad and grilled carrots with labneh and dukkah. * Making roasted cauliflower with harissa chili oil.
[Masterclass Course] Yotam Ottolenghi Teaches Modern Middle Eastern Cooking
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