**AUGUST 2009 COTM Suggestion Thread** [Ottolenghi Chosen]

[foxy fairy]

**AUGUST 2009 COTM** suggestion thread! PLEASE NOMINATE UNTIL JULY 12.

Hi again, COTM-ers! Hooray for gorgeous summer days and nights and vibrant summer flavors!

Welcome to the suggestions thread for our August 2009 Cookbook of the Month. Everyone has a chance to make suggestions here until the END OF THE DAY SUNDAY JULY 12 (Pacific time, midnight). That's a week for suggestions, and then we'll hold a quick runoff. Again, THIS SUGGESTIONS THREAD WILL BE UP UNTIL MIDNIGHT JULY 12. Feel free to make suggestions even if you have not previously participated in Cookbook of the Month. We're always excited to welcome new cooks to our community! Join us!

HOW TO POST:

Feel free to toss out any book that you think would be a hit for Cookbook of the Month here at chowhound! When you recommend a book, please mention if you have cooked from it or not, why you think it would work for COTM, and feel free to add in your own critique of the book ---- but please, please use all CAPITAL LETTERS FOR THE TITLE for your actual suggestion. I Iook forward to seeing your ideas! I always discover some great new titles during the monthly suggestion process.

PLEASE NOTE: In order to make it easier for participants to scan others’ suggestions and for me to tabulate the results, I’d appreciate it if you would make your recommendations in the following format:

TITLE (in all caps), Author: Description of the book or reason you are recommending it (optional but preferred). If you know, we now tend to mention if the book might be library-accessible too.

**If you want to second or third a title that someone else has already mentioned, please repeat the title, typing it in capital letters.** This is imperative for me when I count up the votes for the runoff thread. Just saying “I agree with So and So” may well get lost and your choice might not get counted. The more often a particular title is mentioned, the greater the chance it will be among the finalists.

The Chow Team recently treated us by creating the very cool Cookbook of the Month archive page, including guidelines for participation and a detailed list of all previous cookbooks we've chosen for COTM. Check it out here:

http://www.chow.com/cookbook_of_the_m...

Again, it's truly a pleasure to moderate COTM and I'm always eager to see what turns up among the nominations!

Thanks so much for participating! Keep in mind as you nominate books for August that we've often enjoyed the opportunity to cook with lots of ***fresh produce during the summer months in celebration of the season!

*foxy fairy*

[Gio]

Oh My, a day has gone by and there isn't a nomination? I'm surprised.

I'm currently reading and cooking from Jean Anderson's "Jean Anderson Cooks: Her Kitchen Reference and Recipe Collection." (1982) Made her braised pork chops and a wok-fried eggplant dish tonight. Very tasty indeed. Anyone interested? I know some folks have her books and like them.

[The Dairy Queen]

I have this book! I'd be interested, although, I don't expect my schedule to lighten up until Sept, which means almost no chance of participation. Then again, I'd go for GG's Ottolenghi suggestion below, too.

~TDQ

[JoanN]

Ooooh! Gio. That book is a real favorite of mine. Her Moules Mariniere is the best. She has you remove the mussels from the pot as soon as they open and then cook down the sauce before putting the mussels back in. It really concentrates the flavor. And I adore her Ragout of Venison with Chestnuts and Mushrooms, which I've made most often with chuck but also with lamb shoulder as well as venison. Like her Homemade Egg Spaetzle to accompany it, too. (Not exactly an August dish, I realize.) I could get behind *anything* by Jean Anderson, but "Jean Anderson Cooks" would probably be best for Fall.

[Gio]

As I read through this book I realize that the Autumn probably would be a better time for many of her recipes. They're are not light fare but the results are very satisfying, with, explosions of flavor. I'll wait....

[greedygirl]

Are you sure this is still in print? A quick google suggests not - definitely not available in the UK, although there are lots of used copies on Amazon.com.

[Gio]

My copy Does come from Amazon/used copies. $5.99 with 3.99 shiping. Brand new hardcover with plastic protector cover! The only problem: It smells old. LOL

[dkennedy]

In anticipation of fall, I just snagged a copy of Jean Anderson Cooks off Amazon used for $1.28. I am going to look up the Moules Mariniere recipe and the Ragout as soon as it arrives. Thanks for the tip!

[greedygirl]

At the risk of sounding like a broken record, I'm going to nominate OTTOLENGHI: The Cookbook by Yotam Ottolenghi (plus online recipes). This is a wonderfully creative book which is perfect for summer's bounteous produce. The flavours he creates are fabulous and unique. Successes that I've made already include:

Radish, broad bean and preserved lemon salad
Chicken with sumac and za'atar
Marinated rack of lamb with coriander and honey
Marinated turkey breast
Couscous and mograbiah with oven-dried tomatoes
Butter beans with chilli sauce
Pistachio and rosewater meringues

Previous thread here:

http://chowhound.chow.com/topics/599767

[jen kalb]

Me too. OTTOLENGHI

[oakjoan]

Me three. OTTOLENGHI

Btw, if you see any of us who vote for OTTO on the street, please ignore our vacant, unfocused staring eyes and the fact that we walk with our arms stretched out straight in front of us.

Best,

Oak "Proud Zombie for Ottolenghi" Joan

[pikawicca]

Triumph of hope over experience: OTTOLENGHI.

[krista357]

OTTOLENGHI! maybe the time has finally come ... fingers crossed.

[emily]

I'm game for OTTOLENGHI.

[oakjoan]

I should clarify my vote...it should be OTTOLENGHI and OTTOLENGHI On-line recipes from the Guardian U.K. website.

I've also made the following with great success:

Chicken with sumac and za'atar
Marinated turkey breast
Carrot and walnut cake
Caramel and macadamia cheesecake - one of the most delicious cakes I've ever eaten.
Salmon with red pepper and hazelnut salsa
Marinated turkey breast with cumin, coriander and white wine
Turkey and sweetcorn meatballs with roasted red pepper sauce (amazing! this is a staple)
Roast chicken with sumac, etc. (as gg describes above) - another amazingly deelish recipe
KOSHERI!! A new favorite - lentils, rice, vermicelli, onions, cin., nutmeg, butter, all cooked together and served with a spicy tomato sauce (apparently Egyptian street food)
Chickpeas with Honeyed Sweet Potato - yum
The famous red rice and quinoa salad with oranges and pistachios
Crushed new potatoes with horseradish and sorrel (great stuff)
Cauliflower and cumin fritters with lime yoghurt
Cucumber and poppy seed salad

Am I going on too long? Yes? NO!

[thaichile]

I'd like to take this venture out of the kitchen for the summer and on to the grill, MEDITERRANEAN GRILLING by Diane Kochilas. Healthly, cool cuisine for the season. As an aside, I only made one recipe from Ottolenghi, the Shallot, Potato & Goat Cheese Tatin but quite honestly I thought it was not very good. Just my opinion, but not a negative advertisement for the remaining recipes.

[Karen_Schaffer]

I'll jump on the OTTOLENGHI bandwagon.

I'm feeling vaguely irritated that Spice came from behind to beat Ottolenghi last month, yet not very many people are actually posting on the Spice threads (with the big exception of the very industrious Rubee!). Oh well, maybe the same thing will happen with Ottolenghi, but there seem to be a lot of O supporters actively cooking already, so I'm hoping there will be a lot of discussion.

[smtucker]

That is why I don't vote! Too much pressure. (Yes, I am a wimp.)

[greedygirl]

It's certainly perplexing, I agree.

[cpw]

OTTOLENGHI
I am also hoping for some discussions, if it is going to be a quiet month again.

[NYchowcook]

I apologize for being one of the Spice voters and was delayed in getting started cooking. I'm not sorry I voted for Spice, just sorry to be late.

I am very glad that the Ottolenghi fans get their turn next month.

[pitu]

I don't have the book, but I support your enthusiasm...and I like the online stuff
OTTOLENGHI and OTTOLENGHI On-line recipes

Is this out inthe USA yet?

[JoanN]

No, it isn't. And for various technical reasons, I don't think it will be anytime soon. It can however be ordered through Amazon, although most ship from the UK.

[yamalam]

Let's do OTTOLEGHI and get it over with already! Might be interesting to do Otto back to back with Sortun to compare and contrast.

I'll be cooking from the online recipes. Maybe I'll print a bunch out and make a "book" out of the printouts so I'll have something to curl up and read on the couch. I appreciate the lists of favorites, it's kind of like cheating!

[foxy fairy]

Great idea.... curling up with the monthly selection is a favorite activity around here!

[MMRuth]

Don't know if it's too late, but I'll suggest OTTOLENGHI as well. I think it would be a great book for August produce, etc.

[smtucker]

I made the New Potatoes with Horseradish and Sorrel tonight, with a couple of substitutions, and it was excellent. Count me in for OTTOLENGHI.

[oakjoan]

smtucker: Isn't that great? I'd have never thought of that combo in a million years.

What were your subs? I had only a little sorrel because there was only one tiny bunch, consisting of a few leaves, at the market.

I used to grow it. Now I think I will again. It makes such a delicious soup!

[smtucker]

Potatoes were gorgeous little guys. Just coming into the market now. They were perhaps an 1-2" each. I didn't have Greek yogurt in the fridge, so I strained some no-fat Dannon plain yogurt. Used prepared horseradish, which I love. Kid thought there might be a tad too much. Had just been to the Central Square farmer's market and had some lovely pea tendrils which subbed for the sorrel.

Next time, I would treat the pea tendrils a bit differently. But this was my first time using them in anything, so it was an experiment. The results were delicious. So much creaminess, and so little butter [like none!]

[dkennedy]

So, is there a run off thread somewhere, or is OTTOLENGHI the August choice. BTW, it is my vote as well.

[smtucker]

I think the voting thread starts on July 16th.

[greedygirl]

I think it's pretty unanimous this month so there probably won't be a voting thread.

[The Dairy Queen]

Hard to have a voting thread when only one book has been suggested. Oh wait, Gio did suggest another. Well, I want to cook from BOTH of those books eventually. :) I'm doing the happy dance either way.

~TDQ

[greedygirl]

I don't think she officially suggested it as it was felt that it would be a better book for the Autumn. It does look interesting though. I'm hoping to pick up a copy when I come to the States in September (hopefully).

[The Dairy Queen]

Oh! You're right! JAC is in all lower-case... Well, I guess it's unanimously Ottolenghi, unless someone else comes up with another idea. Have we ever had this unanimous situation before? If so, I don't recall it...

P.S. You aren't coming to Minnesota in Sept by any chance, are you?

~TDQ

[greedygirl]

Not this time, unfortunately. The current plan is a road trip from Washington to Charleston, South Carolina, and a few days in NYC. Would love to meet up with fellow hounds en route though.

[foxy fairy]

So, of course, our August Cookbook of the Month will be:

OTTOLENGHI: The Cookbook by Yotam Ottolenghi (plus online recipes).

[The Dairy Queen]

This is great! I hate to be a twit, but by "online recipes" do you mean Yotam's online recipes or do you mean online recipes from the book specifically?

~TDQ

[jen kalb]

it cant just be online recipes from the book because someone would have to go through a major analysis and post a list with links- it would limit the participation of those without the book unnecessarily and also exclude a lot of great recipes, especially those on the newpaper site.. It should be enough if the poster writing about an online recipe provides a link to it.

[The Dairy Queen]

I tend to agree with you on that point, but I guess I just wanted to be sure.

~TDQ

[Caitlin McGrath]

Here's Yotam Ottolenghi's column in the Guardian, the New Vegetarian: http://www.guardian.co.uk/lifeandstyl...

[pikawicca]

Finally!

[foxy fairy]

Has anyone snagged a used copy of the book for under $40? This moderator, foxy though I may be, cannot afford $40 for a book right now! I can't get it at the library either!

Gulp.

[JoanN]

Those are the exact two reasons it took so long for this title to become a COTM selection. I even asked my library if they would consider buying it. The librarian told me she'd put in a request, but that it was too expensive and too little known here and she thought it highly unlikely. So the New York City library system doesn't have it either.

Some of us will just have to use the online recipes. You, foxy, will, I'm afraid, have to rely on the kindness of strangers to put together the master threads. There seem to be enough people here who do have the book, though, so that shouldn't be a problem.

[jen kalb]

at bookfinder.com

http://www.bookfinder.com/search/?ac=...

[jen kalb]

ordered through amazon uk it comes out to approximately $35 including airmail shipping.

[jen kalb]

if there is anything you need as moderator from the book, I would be glad to image and email or fax it to you.

[MMRuth]

Me too. And I will fulfill my promise of last month to try to match up the online recipes with those in the book, and to see what we can do in terms of getting an index up.

[cpw]

I will be happy to copy and email the recipes or anything else I can do.

[greedygirl]

Here are some links already:

Orange Polenta Cake
http://www.gourmet.com/recipes/2000s/2009/02/orange-polenta-cake

French Beans and Mangetout with Hazlenut and Orange
http://the-3rs---reading-ranting--recipes.blogspot.com/2008/05/dusty-bibles-dirty-thoughts-billboard.html

Marinated rack of lamb with coriander and honey (p104
)http://eattherightstuff.squarespace.com/blog/2008/8/6/ottolenghi-marinated-rack-of-lamb-with-coriander-and-honey.html

Butterbeans in sweet chilli sauce and fresh herbs (p72
)http://www.telegraph.co.uk/foodanddri...

Chicken with sumac, za'atar and lemon, p122
http://thecookbookgeek.blogspot.com/2...

Radish and broad bean salad, p16 (one of my favourites
)http://www.eattherightstuff.com/blog/...

Fennel and feta with pomegranate seeds and sumac, p17
http://www.telegraph.co.uk/foodanddri...

Couscous and mograbiah with oven-dried tomatoes, p77
http://www.ottolenghi.co.uk/recipes/c...

Marinated Turkey Breast With Cumin, Coriander and White Wine, p. 126
http://sugarbowl.wordpress.com/2008/0...

Jerusalem Artichoke Soup with Rocket
http://www.gourmetworrier.com/2009/05/jerusalem-artichoke-rocket-soup.html

Red Rice and Quinoa salad with orange, arugula and pistachios (p. 76
)http://www.101cookbooks.com/archives/ottolenghi-red-rice-and-quinoa-recipe.html

Chargrilled broccoli with chilli and garlic
Turkey and sweetcorn meatballs with red pepper sauce
http://ohmy-applepie.blogspot.com/2008/07/more-ottolenghi.htmhttp://ohmy-applepie.blogspot.com/search/label/Ottolenghi

Crushed new potatoes with horseradish and sorrel
http://www.ottolenghi.co.uk/recipes/c...

There are probably loads more as a lot of the recipes from the book have been blogged about but that's it for now from me!

[JoanN]

Not sure what's wrong, greedygirl, but some of these links aren't working for me. I looked up the Marinated Turkey Breast , the butterbeans, and the Chicken with sumac, za'tar and lemon and none of the three recipes were there. Is it just me? Is something cockeyed going on?

[Caitlin McGrath]

I am guessing that greedygirl cut and pasted those links from the existing Ottolenghi thread, where she originally supplied them - unfortunately, the way the CH software truncates links with ellipses means that doesn't always work.

Here are the full links (props to greedygirl for finding them in the first place!):

Butterbeans in sweet chilli sauce and fresh herbs p72
http://www.telegraph.co.uk/foodanddrink/recipes/4031199/Ottolenghis-butter-beans-with-sweet-chilli-sauce-and-fresh-herbs.html

Chicken with sumac, za'atar and lemon, p122
http://thecookbookgeek.blogspot.com/2008/05/nearly-ottolenghi-dinner.html

Radish and broad bean salad, p16 (one of my favourites
http://www.eattherightstuff.com/blog/2008/5/21/radish-and-broad-bean-salad-with-green-tahini-dressing.html

Fennel and feta with pomegranate seeds and sumac, p17
http://www.telegraph.co.uk/foodanddrink/recipes/4159882/Fennel-and-feta-with-pomegranate-seeds.html

Couscous and mograbiah with oven-dried tomatoes, p77
http://www.ottolenghi.co.uk/recipes/couscous-and-mograbiah-with-ovendried-tomatoes

Marinated Turkey Breast With Cumin, Coriander and White Wine, p. 126
http://sugarbowl.wordpress.com/2008/0...

[greedygirl]

Thanks Caitlin.

[JoanN]

Ahhh, yes. I probably should have figured that out. Thanks, Caitlin. And greedygirl.

[Gio]

The last recipe entry, "Marinated Turkey Breast", etc. intrigued me but when I clicked on the link the turkey recipe wasn't there but there was a recipe for Koshari...a raditional Egyptian dish with rice, lentils and vermicelli. That sounds pretty good as well... but where's the turkey? And.. is Koshari in the Ottollenghi cookbook?
Thanks!

[greedygirl]

Koshari is in the book as well, yes.

Here's a version of the marinated turkey breast. The roasted beet salad she describes in there is also Ottolenghi.

http://www.socialworkout.com/2009/06/...

[Gio]

Thank you GG! The turkey sounds delicious too. It makes a nice combo with the beet salad. I guess these will be my initial foray into Ottolenghi next month.

[jen kalb]

this isnt the same Ottolenghi beet salad, surely?
It looks great

http://www.guardian.co.uk/lifeandstyl...

[Gio]

Two different beet salad recipes, jen. The one at the socialworkout site has more appeal for me. She says she adapted it from his cookbook. Not all the Ottolenghi recipes at the Guardian site are from his book.

[greedygirl]

I think I'm going to enjoy delving into the online recipes as well, which I haven't really done yet. That beetroot with preserved lemon looks inspired.

[jen kalb]

there are so many of his recipes online that, like Ive said before, googling using his name and a main ingredient usually yields an interesting recipe, whether or not in the book

[oakjoan]

Doofus! That's what I am. I saw JoanN's post about the broken links and, without reading down a few messages to see if anybody had taken care of that, I went to the Telegraph website and copied the links, etc., etc., only to find that greater minds (not to mention more prompt minds) than my own had already solved the problem.

Great work all!

[greedygirl]

A few more:

Lamb Cutlets with Fig and Goat's Cheese salad
http://www.gourmet-chick.com/2009/01/lamb-cutlets-with-fig-and-goats-cheese.html

Broccolini with tofu, sesame and coriander
http://www.telegraph.co.uk/foodanddrink/recipes/4031177/Ottolenghis-broccolini-with-tofu-sesame-and-coriander.html

Fennel, tomato and crumble gratin
http://www.gourmet-chick.com/2009/02/fennel-tomato-and-crumble-gratin.html

Chargrilled asparagus, courgette and manouri/halloumi salad
http://www.cooksister.com/2008/06/char-grilled-asparagus-courgette-and-haloumi-salad---im-in-love.html

Macadamia and white chocolate brownies
http://5currantbuns.wordpress.com/tag/ottolenghi/

Couscous with dried apricots and butternut squash
http://www.aspoonfulofsugar.net/wp/2008/10/apricot-and-butternut-couscous-salad/

Roast aubergines with saffron yoghurt
Grilled Mackerel with Green Olive, Celery and Raisin Salsa
http://www.cookingisfun.info/saturdayletter/2009/06/06/london-calling/

Roasted Butternut Squash with Burnt Aubergine and Pomegranate
http://helengraves.co.uk/?p=766Molasses

Note all the raves - it's a veritable Ottolenghi love-fest!

[Rubee]

Making this cauliflower dish this weekend, so adding recipe link for reference:

Saffron cauliflower
http://www.guardian.co.uk/lifeandstyl...

[greedygirl]

And more:

Roast chicken with saffron, hazlenuts and honey - note this has been adapted for drumsticks - the original uses a whole chicken cut up into quarters
http://www.gourmetworrier.com/2009/06/roast-chicken-drumsticks-with-hazelnuts-honey-and-saffron.html

Fennel and seafood salad
http://wwwfamilycookbookcom.blogspot.com/2008/05/ottolenghi-cookbook-outing-no-1-fennel.html

Roasted sweet potato with pecan and maple
http://shadowcook.com/2008/12/27/yotam-ottolenghis-roasted-sweet-potato-with-pecan-and-maple/

Peaches and speck with orange blossom
http://eatlikeagirl.com/2007/07/16/chargrilled-peach-speck-salad/

Marinated aubergine with tahini and oregano
http://www.metro.co.uk/lifestyle/article.html?Whip_up_vegetarian_meals_with_an_edge&in_article_id=475611&in_page_id=194

Baked artichokes and broad beans
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2008/jun/13/nigelslaterpreview1

Chocolate cupcakes
http://littlebirdeats.wordpress.com/2...

[oakjoan]

I want to make something clear here that may seem obvious to most of you, but could be a problem if we're not remembering that the measurements in the book are all British. It's a minor irritant, but nonethelss, an important thing to remember, especially in the recipes for cakes, etc.

Btw, that Macadamia Nut Cheesecake is one of the best desserts I've ever had, as I've probably already said about 10 times, and not much trouble to do the conversions.

[The Dairy Queen]

Well, the good news is, anyone who still has a copy of Elizabeth David hanging around from when that was COTM probably has handy access to conversion tables.

Must.Try.Macadamia.Nut.Cheesecake.

~TDQ

[greedygirl]

"a minor irritant" - well that really depends on your point of view!

I made the chicken with sumac, za'atar and lemon for dinner again tonight. It really is extraordinarily good.

[oakjoan]

Isn't that a great dish? I actually had tried a lemon roasted with chicken dish from Nigella and found it had an off taste. Well, actually it was just a taste I didn't care for.

I've also made a similar dish (chicken, pine nuts, etc.), from my idol Paula Wolfert's Cooking of the Eastern Mediterranean, called Musakhan. It has a similar flavor and also uses pine nuts. I never thought I'd say this, but I liked Ottolenghi's as well or even a little better than Wolfert's.

For the past few days I've been so totally involved in making sourdough starter and finally bread, that I haven't even looked at Ottolenghi or any other cookbook for that matter.

[JoanN]

Curious, oakjoan, what you used for the digestive biscuits?

[MMRuth]

Did she use something different? I seem to recall her comparing the digestives she bought for some recipe as being much less expensive than the ones I bought to make the chocolate/chestnut bars.

[JoanN]

Perhaps I phrased that incorrectly. Perhaps I have no idea what the hell a digestive biscuit is!?! But whatever it is, if she used something that is less expensive than what you used, I want to know what she used. ;-)

[greedygirl]

I think it was more that the digestive biscuits MMRuth used were the most expensive known to man! They're relatively cheap here, and I think oj mentioned that they weren't that expensive in California, either.

[oakjoan]

I'm sorry I didn't answer this sooner, but I couldn't understand what JoanN was talking about, since her message appeared just below my discussion of Nigella's lemon chicken and Ottolenghi's lemon chicken. Digestive biscuits?!!?? What th!?

After several hours, I realized she must have been talking about Ottolenghi's Macadamia Caramel Cheesecake. I can't remember the name of what I used, but it's in my report on the cake somewhere in Chowhoundland. I'll try to search for it.

[greedygirl]

Digestive biscuits are a plain sweet biscuit (cookie) that are traditionally used here as the base for cheesecake. They cost maybe a dollar a packet. If you can't find them, maybe try whatever you would normally use for cheesecake or refrigerator cake.

[pitu]

Joan, they've been hiding in plain sight all around you for a few years.
McVities is a common brand. The big Key Food in Park Slope has them, as does Fairway I think, and plenty of delis, and (as buttertart mentions) stores that carry products for former British colonial residents.

sub-ing graham crackers is fine, although digestives are a little denser...

[buttertart]

Kam Man in Chinatown as well as other Chinese grocery stores carry digestives at very low prices (culinary legacy of pre-retromission British HK). If I don't have any, I use graham crackers.

[smtucker]

Boston folks. I splurged and ordered this book. It should arrive on July 31st. Anyone is welcome to email me to arrange a time to meander through the book and copy to your heart's content. amazon.uk doesn't give me good tracking tools so the book may meander to my house a little earlier or later.

[Caitlin McGrath]

When I got it from Amazon UK in the spring, it took under a week to arrive, and I'm on the west coast.

[oakjoan]

Moi aussi. I actually ordered it from a seller in New Jersey.

[smtucker]

This is certainly encouraging, but I won't get my hopes up.

[yamalam]

Thank you for the links! I'm sneaking into the office this weekend to print them all out. I don't feel bad about wasting paper because of all the great feedback, these recipes are almost *guaranteed* to be good. I am glad we're doing 2 middle eastern (or eastern med) books back to back, I still have a boatload of sumac, za'atar, etc, etc left, and my palate is addicted to these flavor profiles. Love it!

[dkennedy]

I am really excited about next months selection and am in the process of downloading recipes which i plan to start making in advance. Like many others have expressed, I will not be getting the book at this time, not because I can't get it here, but because I would rather hold out for the American version so I won't have to convert every recipe.

Having said that, everything sounds so yummy I am willing to convert as I go - perhaps my results will tempt me to buy earlier.

Thanks to all of you who have posted so many links for recipes already online. FYI, many of the links for one recipe actually contain several Ottolenghi recipes once you open them up, so everyone should explore all the links.

Counting the days until August!!

[JoanN]

I suspect you might have a long wait for a US edition of the book. The book is in a size and format that is atypical of US books and would require a complete reformatting to be published here in an affordable version. And in addition to converting measurements, many of the baked goods might well require retesting using North American ingredients to ensure best results. It's not an inexpensive proposition and is unlikely to be undertaken unless Ottolenghi becomes better known on this side of the pond than he currently is.

[greedygirl]

It's not a typical size here either, as it happens. I don't know what possessed them to chose that format, given that it would be difficult to do co-editions.

It's not that much of a pain to convert, really. I do it all the time but the other way round with American recipes. You just have to buy yourselves some scales, which I consider to be essential anyway, especially if you bake, and a pyrex measuring jug. Then you don't even have to do the conversions, because you have the right equipment.

[JoanN]

I agree completely about scales making it significantly easier to measure, whether metric or avoirdupois. I'm one of those who is annoyed by the use of volume measurements in any baking book. The only thing that flummoxes me, and why I do usually do the conversion before I go shopping, is that I really don't have a sense of just how much, say, 200 grams of something might be. I'll do a quickie conversion just so I know how much I need to buy.

[greedygirl]

A lot of British people are still flummoxed by metric, believe me! I always go by the following rough measurements.

1 pound = 500g
1/2 pound = 250g
1/4 pound = 125g
1oz = 30g

Not exact but good enough when it comes to shopping. We've had both systems here for so long that I don't actually find American recipes very difficult at all, although I can't bear the use of cups for baking.

[JoanN]

Duh! I never thought about it that way. That's really helpful! I think I'm going to put that on a post-it note on my computer screen until it's been burned into my mathematically-challenged brain. Thanks.

[Karen_Schaffer]

Oh, that's a really useful list, greedygirl -- thanks!

[greedygirl]

I wasn't sure if I was teaching my grandmother to suck eggs! Glad to be of help.

[pikawicca]

I'm so happy to find someone else using this delightful phrase. I use it frequently, and am always met with blank stares. Have any idea where it originated? I think I picked it up in the Deep South when I was a kid, but I'm not sure.

[greedygirl]

It's an old English phrase - maybe you picked it up from someone who was born here?

[pikawicca]

I did live in England for a few years in my teens, so that's probably where I got it.

[LulusMom]

Yes, you just got a special place in heaven for posting that.

[oakjoan]

It's interesting that sucking eggs has another, more insultingmeaning when used in a dismissive phrase such as "Go suck an egg" or "Go suck eggs". The grandmother part is more a phrase meaning to think one needs to teach someone who already knows more than he does.

Ah, the bunch of you are so low you have to chin yourselves to spit in the gutter.

Okay, now going to find type of digestive biscuit I used.

[oakjoan]

"The cake base is made of "dry biscuits (HobNobs are good)". I didn't know what HobNobs were, but I went online and found that they seem to be made by one of my favorite cookie makers, i.e., McVittys (sp) I am totally addicted to their Ginger snaps - very hot in the spicy way. I couldn't find HobNobs although Berkeley Bowl had several McV cookies. I ended up buying some Spanish butter cookies. I now know that HobNobs are oatmeal cookies (thank you greedygirl!)."

So it turns out I used butter cookies. The crust was fine, but I think next time I'm going to visit Milan Market where I get Indian spices, etc. They have lots of McVittey's cookies, and probably Hob Nobs.

[MMRuth]

I don't remember what brand I got, but they were $6.00 a packet at the market across the street. I suspect that they would be cheaper at other stores in Manhattan.

[JoanN]

I'll bet Meyer's of Keswick carries Hob Nobs, but perhaps Fairway or Zabar's does as well. I'll have to look around. I wonder if graham crackers would be an adequate substitute. Seems as though they should be. Anyone have any thoughts on that?

[MMRuth]

I think graham crackers are a bit sweeter, but would work as well.

[greedygirl]

Hobnobs are oatmeal cookies.

Which recipe are you planning to make? The caramel and macadamia cheesecake calls for a plain sweet biscuit (suggestion is hobnobs).

IIRC MMRuth made a different dessert - Khalid's chocolate and chestnut bars, which specify digestives.

[blue room]

Oakjoan, I see that "Go suck an egg" is an insult, but I don't get why, in your 2nd meaning, sucking eggs is something a wise older woman would do, or know how to do. ??

[oakjoan]

No, blue room, only a wise older Latina woman.

[Karen_Schaffer]

I actually thought of it applying to any elderly country woman, maybe from the Ozarks or Appalachians. I certainly knew the expression growing up, but I think from reading, not from hearing. Which, well, I did read a lot of British books growing up, but it sounded like American country to me.

Whoa, a little web research turns up Spanish and English attributions from the 1700s!

http://www.worldwidewords.org/qa/qa-t...

"It was first recorded in 1707 in a translation by John Stevens of the collected comedies of the Spanish playwright Quevedo: “You would have me teach my Grandame to suck Eggs”. Another early example, whimsically inverted, is in Tom Jones by Henry Fielding, published in 1749: “I remember my old schoolmaster, who was a prodigious great scholar, used often to say, Polly matete cry town is my daskalon. The English of which, he told us, was, That a child may sometimes teach his grandmother to suck eggs”."

[blue room]

Here's another bit -- "The OED2 does record an obsolete term "to suck the eggs of" meaning "to extract the goodness of, cause to be unproductive" (I suspect relating to the association of sucking eggs with stealing them, sucking being a quick way to eat an egg without preparation or mess--surreptitiously).

[oakjoan]

Karen: I was lamely referring to the famous statement by Supreme Court Justice nominee Sottomayor for which she was grilled by the Senate Judiciary Committee...she said that a wise Latina woman could make a better decision than a judge...or something like that....

I love the Tom Jone's quote and the grandame sucking eggs is going into my vocabulary rotation right this minute!

[greedygirl]

Do they have Chowhound in heaven, and can I take Ottolenghi with me?

[dkennedy]

It sounds like we are all very excited about next months book. Here is what I plan on starting with:

Turkey and Sweetcorn Meatballs with Roasted Pepper Sauce
Kosheri (I will be making that next weekend for a Pot-luck)
Rack of Lamb with Coriander and Honey
Raw Root Vegetables
Shallot, Potato and Goat Cheese Tatin
Roast Chicken with Sumac, Za'atar and Lemon
Potato and Amaranth Cakes
A very interesting Quesadilla from 5-24-08 Guardian
Swiss Chard Cakes with Sorrel Yogurt Sauce
Char Grilled Asparagus and Courgette and Haloumi Salad
Carmel and Macadamia Ricotta Cheesecake

BTW, I found all these recipes posted online on sites referenced above.

[greedygirl]

And that's just to start! The lamb is amazing, btw.

[JoanN]

That's great to hear. I just bought a rack of lamb with that recipe in mind. Now, all I have to do is find friends who like lamb to share it with. I'm surprised at how few of my friends do. I just don't understand it. Lamb has been one of my favorites since I was a child.

[smtucker]

I'll come! I'll come!

[JoanN]

You're invited. Any plans to be in NYC any time soon?

[Karen_Schaffer]

I'm on the wrong coast!

[greedygirl]

How weird - it is quite fatty, I suppose. Maybe it's a health thing.

There was a spit-roasted whole lamb at our street party yesterday. It was delicious, especially the skin, which was gorgeously crispy.

[JoanN]

Definitely not a health thing, but I think it does have to do with the flavor of the fat. They think it's too "strong."

I had a spit-roasted whole lamb once on safari in Kenya. What a glorious treat that was! Wish we in NYC had street parties like yours.

[LulusMom]

My mother served roast lamb every chance she got (which wasn't often since the rest of us didn't care for it) and I strongly disliked it. I carried this dislike into adulthood. Only when I tried a bite of my husband's lamb at a place in Paris did I see what I'd been missing. I'm still not a huge fan (after all, I barely eat any red meat) but I do think the lamb in the US 30-40 years ago was a lot "gamier" than what you get now.

[greedygirl]

It's the "gamey" taste that makes it so delicious! It seems that lamb is much more common here that in the States, and US folks who live here say it's generally better quality.

[LulusMom]

There is no question that the stuff I tasted in France was eons better than anything I'd ever had here. And I'm not averse to gaminess - I love duck, for instance. But something about lamb. Oh my goodness, the lamb burgers my neighbor used to feed us. Oh the humanity!

[oakjoan]

I've actually written this on Chowhound before, but my Swedish grandpa hated lamb and always said that he could "taste da vool"

I didn't like it much when I was growing up, but I came to my senses and now adore it. We had fantastic lamb last night when we were treated to a delicious feast at an Afghani restaurant in Mountain View, CA.

LulusMom: "Oh the humanity!" I still can't stop laughing.

[emily]

Would you mind sharing the name of the Afghani restaurant? Since I'm near Mt. View...

[Karen_Schaffer]

There was a very peculiar article in Cooks Illustrated a while back, where the person took a leg of lamb and very carefully deconstructed it, removing all connective tissue, and of course the bone. By doing all of that, she declared that the meat would taste like very tender beef.

And I said, WTF?! What was the point of this exercise? If you want beef, then buy beef! Why pay for lamb then denature it? It was one of the more bizarre CI articles I've read. I can only guess there must be people who want to claim that they eat lamb even though they don't really like it.

[blue room]

Our (US Navy in the '50s) family had lamb just about as often as beef , pork, chicken, or tuna casserole. I remember only chops or "leg of" though, never a "rack of". It didn't seem special --certainly not a big deal like a whole turkey. I loved it then (oh the mint jelly!) and still love it.
Now I'm in a 2 person household and he hates lamb!

[JoanN]

We (also in the 50s) had lamb chops only on festive occasions, so it was very special for me. In fact, it was what I asked for each year on my birthday. My recollection is that they were always rib chops, never loin. Not sure why. Will try to remember to ask Mom if it was a question of price or availability. Funny, since we were eating rib chops, that I didn't even know such thing as a rack of lamb existed until I was living on my own. And I didn't find out about a saddle of lamb until the publication of Vol. II of MtAoFC.

[Gio]

,, We in the 40s had lamb in every configuration.... leg-in roast, boned & butterflied then stuffed and rolled, chops. Rare. Always rare. No mint jelly for us, but mother's peach chutney home made with fruit from our own peach trees. Oh the memories!! I Love Lamb.....
Just thought I'd join the Lamb Parade. LOL

[smtucker]

On the day of my Mother's wedding, finally, her mother pulled her aside to give her words of wisdom. Only 19 at the time, my Mother wanted those words more than she can describe. My Grandmother, ever the most stoic of Yankees, blushed a bit and began. "Edith, there are things you must know before becoming a wife. Never pay more than 50 cents a pound for lamb." And that was it.

We ate a lot of lamb growing up. Boston is a lamb kind of town.

[Gio]

<"Edith, there are things you must know before becoming a wife. Never pay more than 50 cents a pound for lamb. ">

SMT.... I LOVE that!! I'm ROFL.
That must have been why we had so much of the stuff.
And OJ... I never did "taste da vool."

[oakjoan]

Sheesh, Gio! Peach chutney from your own peaches! Heavenly.

[Gio]

Yes, Joan. Freestone And cling peaches.... and then there's the Concord grape jam from our own vines. The first jars of each would be opened at Thanksgiving then for a series of dinners all through the winter and stopping at Easter. We had to wait impatiently for the August/September harvest for the process to start again. Nice memories.... I didn't inherit the canning gene from her, unfortunately.

[blue room]

"a question of price or availability"
It occurs to me now that since we lived on a Naval base, my mother shopped in the base commissary. I'll bet they stocked whatever the admiral's wives requested, so we lesser ranked families had nice but cheap groceries available.

[roxlet]

I just made the roast chicken with Sumac, Za'atar and lemon for the second time, and it was as fabulous as it was the first time I made it. It is a great recipe!

[greedygirl]

A few more links:

Roast pork belly with spiced red plum, ginger and rhubarb relish
http://shadowcook.com/2008/11/30/yotam-ottolenghis-roast-pork-belly-and-one-relish/

Apple and olive oil cake with maple icing
http://5currantbuns.wordpress.com/200...

[blue room]

OTTOLENGHI, but it seems like "Spice" has barely begun, doesn't it? (For most of us, Rubee) I won't even bother trying to get the book right away, thanks to all of you who have posted so many links. So (apologies to Rodgers and Hammerstein),
OTTOLENGHI, OK!

[smtucker]

My book arrived from the UK this morning, and I have just reviewed it quickly, cup of coffee in hand. A few of my first impressions...

This book is beautifully produced. From the front cover, to the interior of the book, the photographs are well staged and full of saturated color. Parts of the introduction are a little hard on the eyes, since the pages are red and text is white [reverse colors] but this only lasts for a few pages. Love the introductions to the two owners, and reading about their food histories.

The ingredient lists are in the margins, making it very easy to find. However, the lists are not always in order-of-use, so I will have to be careful there.

Next time through the book, I will mark the recipes that I want to try, but I almost wonder if it might be easier to mark the ones I _don't_ find intriguing. I was especially surprised [pleasantly so] to discover that the baking and patisserie section has as many savory as sweet recipes.

The index includes recipe names as well as ingredients [wonderful.] The pages are glossy paper which can mean some glare under the kitchen lights and means that making notes on the pages might smear [not so good.]

This is a tremendously handsome book. I am much relieved that I have purchased a book, sight unseen, that would have called out to me in a bookstore.

Now, I must find pomegranates!

[greedygirl]

Gosh that was quick! So glad you like it - so many COTMers can't be wrong!

[JoanN]

Don’t get your hopes up re: fresh pomegranates. In North America they’re in season from October through January or February. Imported ones are sometimes available in March, April, May. You may have to wait to make some those recipes.

[GretchenS]

smtucker, I know you live in my general area. While JoanN is correct and pomegranates are out of season until fall, my Trader Joe's (Arlington Heights) has small packages of the seeds (or not seeds but you know, the edible part) in the produce section, just saw them yesterday. Did not notice where they are from but could be a possibility if you don't want to wait.

[oakjoan]

Ah, Gretchen, my uncle and his family used to live in Arlington Heights. Haven't been there for a billion years...no Trader Joe's then.

[MMRuth]

I thought I'd start a new "subthread" on the issue of how best to help those without the book. I'm happy to do some legwork re: posting the list of recipes and linking to on-line recipes that are also in the book, if those without the book think that would really be helpful. Greedygirl and others have done a great job of linking to recipes, and one thing that I did a while back for another COTM was to organize the links that users posted under the chapter headings for the actual book.

If a number of us with the book took on typing up a list of the recipes in each chapter then, when foxy fairy posts the thread links for each chapter, we could then post with the list of recipes in the chapter. I'm then happy to paraphrase recipes from the book when a poster w/o the book expresses an interest in trying it.

So, let me know what you think!

[LulusMom]

OK. I'll start working on Baking and Patisserie right now. Just doing it in word and cutting and pasting should work, right? Might take a few, as I still have Lulu underfoot ...

[MMRuth]

Yes, that should work. And, no rush, since my suggestion is that we wait until Aug. 1 when the threads for each chapter go up to then reply to them with the list. I lent my book to someone last night, but if you tell me a chapter name, I'll promise to take care of it.

[LulusMom]

Here it is. If you need it send as a Word attachment to your email, just let me know. Formatting sort of mimics what the book has.

Bread and Savoury pastries

Crusty white Italian loaf
Green olive loaf
Sour cherry and walnut stick
Focaccia (plus three toppings)
Jerusalem artichokes and Swiss chard tart
Sweet and spicy beef and pork pie
Butternut, carrot and goat’s cheese tartlets
Brioche
‘Pizza’ with feta, tomato and olive
Sweet potato galettes
Roasted pepper and cannellini bruschetta
Organic salmon and asparagus bruschetta
Olive oil crackers
Parmesan and poppy biscuits
Cheddar and caraway cheese straws

Large Cakes

Apple and olive oil cake with maple icing
Orange polenta cake
Chocolate fudge cake
Caramel and macadamia cheesecake
Carrot and walnut cake

Small cakes, muffins and cupcakes

Teacakes
Peach and raspberry
Lemon and blueberry
Lavender and honey
Muffins
Plum, marzipan and cinnamon
Blueberry crumble
Carrot, apple and pecan
Cupcakes
Hazelnut
Chocolate
Pear and Amaretto crumble cake
Sticky chocolate loaf

Bars, biscuits and truffles

Pistachio shortbreads
Pistachio and ginger biscotti
White chocolate and cranberry bisquits
Almond and orange Florentines
Champagne chocolates
Sour cherry amaretti
Prune and brandy truffles
Raspberry and oat bar
Granola bars
Brownies
Toffee
Macadamia and white chocolate
Khalid’s chocolate and chestnut bars

Meringues and macaroons

Macaroons
General method
Salty peanut and caramel
Chocolate
Basil and lime
Meringues
Pistachio and rosewater
Cinnamon and hazelnut

Tarts

Tartlets
Pre-baked cases
Fresh berries
Dark chocolate
White chocolate and raspberry
Lemon meringue
Banana and hazelnut
Semolina and raspberry tart
Individual plum clafoutis
Brioche galette

[moh]

Oh my! I saw some fresh sour cherries in our market today, and I was intrigued. Does anyone know if the sour cherry and walnut stick uses fresh sour cherries? And if so, is there a web link for the recipe? That just sounds great...

[greedygirl]

I think they're dried in that recipe.

[jen kalb]

thats a bread recipe, and they are dried.

[moh]

Thanks gg and jen, this makes it less urgent to get this recipe! I am still intrigued.

I shall try to join in using web recipes this month. I have just gotten a rash of new books, and my book budget has taken a hit. But these recipes sound great!

[LulusMom]

Um, formatting didn't really show up so well, but should be enough to figure out what the recipes are.

[MMRuth]

Wow - you are quick. Let's bookmark so we remember to paste it into the August thread. And do assign me a chapter. ;-)

[LulusMom]

If only typing quickly paid well ...

[Caitlin McGrath]

I volunteer to do the list from the Vegetables, Pulses, and Grains chapter, so I assign you Meat and Fish by default, MMRuth.

[MMRuth]

I will take care of that then, and make sure to get my copy back sooner rather than later!

[Caitlin McGrath]

Extra credit for MMRuth! I'll do the same.

[greedygirl]

I can do Meat and Fish if you like.

[MMRuth]

Why don't you do meat and I'll do fish? I assume they are sort of separated in that chapter?

[greedygirl]

Lamb, beef and pork

Marinated rack of lamb with coriander and honey
Lamb cutlets with walnut, fig and goat's cheese salad
Courgette-wrapped lamb kebabs
Beef and lamb meatballs baked in tahini
Roasted beef fillet (plus three sauces)
Roast pork belly (plus two relishes)
Oxtail stew with pumpkin and cinnamon

Poultry

Harissa-marinated chicken with red grapefruit salad
Roast chicken with sumac, za'atar and lemon
Roast chicken with saffron, hazlenuts and honey
Roast chicken and three rice salad
Turkey and sweetcorn meatballs with roasted pepper sauce
Marinated turkey breast with cumin, coriander and white wine
Seared duck breast with blood orange and star anise
Barbecued quail with mograbiah salad

[MMRuth]

Well damn, you are all showing me up! I will get that book back and I will compile my list before August 1. (grin)

[greedygirl]

Where is it and will you be able to wrest it out of his/her hands!

[MMRuth]

It's one block away at Park & 92nd and I'm sure to get it back from her!

[Caitlin McGrath]

I now have a master list of all the recipes in the book in a text file (thanks in part to the work of Lulusmom and greedygirl above). I will plug in all the links greedygirl has scared up at some point, and post it all as appropriate once Foxy Fairy puts up the threads August 1 or thereabouts.

[cpw]

If there is any chapter left, please assign it me and I will post it in the weekend (when I return home to my book).

[Caitlin McGrath]

Thanks cpw! It's all been covered; I have it all in a master file, ready to go now, for everyone's benefit come COTM time.

[LulusMom]

Is there any kind of link to a conversion chart that we could add into that page?

[Gio]

This is the best Conversion Chart I've come across so far:

http://library.ndsu.edu/grhc/recipes/...

[LulusMom]

thank you so much Gio. I'm printing it up to stick in the book.

[greedygirl]

Get yourself some electronic scales that do grammes and ounces, seriously, and a cheap pirex jug that has both ml and fl oz down the side. You will never have problems with conversions again. ~And baking will be a revelation.

[buttertart]

As usual,you are spot on. Why mess with calculators etc? Too tedious and potential for errors exists. A scale opens up a whole new world of cooking. One tip though - always lay a piece of plastic wrap over the weighing plate and surrounding area before turning it on to keep dribs and drabs of ingredients from getting into hard-to-clean places.

[greedygirl]

I use my Salter electronic scales every single day, probably. Couldn't live without it. And it cuts down on the washing up because you can put your mixing bowl or whatever straight on the scales.

They were relatively inexpensive - less than £20 I think.

[oakjoan]

What about small measurements like tablespoons and teaspoons? Are there readily available dual sets of measuring spoons?

[greedygirl]

To be honest I didn't realise the measurements were different until yesterday and I've always used my regular tablespoons/teaspoons for American recipes. Never had a problem.

[MMRuth]

And I always use my American ones for British recipes and haven't had a problem either.

[LulusMom]

I've got one, but my husband likes to point out that I'm a Luddite, and I guess this is just more proof. I will be dragged, kicking and screaming, into this century after all, I guess. One or two of you have seen me trying to use my cell phone, and will, perhaps, worry about how this scale business is going to go.

[greedygirl]

I'm a Luddite too - can't even download photos into the computer and my phone is mainly left at home, or needs charging. So if I can use scales, anyone can!

[LulusMom]

You've just bucked me up. Thanks gg!

[greedygirl]

Do people really use a "jigger" as a unit of measurement? And is there any connection to the phrase "well I'll be jiggered"?!

And it looks like an American tablespoons is slightly bigger than a European one!

[Gio]

As a unit of measurement a Jigger is a bar measure for liquor.... a shot glass, usually.

As for "I'll be jiggered": It's a British colloquialism.
This from WikiAnswers:
...Adj. 1. Confounded. Heard in the rather archaic exclamation, I'll be jiggered! {Informal}...
2. Worn out, exhausted

I've also read it means I'll be damned.....So it doesn't look as if the two are connected, but maybe I didn't dig deep enough.

[greedygirl]

Maybe you become jiggered when you've had too many jiggers, lol! Funny, I thought it was an American expression.

Actually, further googling reveals that it can mean drunk, so probably the two things are related. It can also mean tired.

Here endeth the lesson.

[Gio]

And they all said, Amen.

[greedygirl]

I do enjoy our little off-topic forays. Shh, don't tell the mods!

[Caitlin McGrath]

I use this chart for the US/UK teaspoon and tablespoon comparisons: http://allrecipes.com/HowTo/Conversio...

They're close enough they probably don't matter so much, and certainly not for seasonings, which I assume to be to taste, but helpful for salt and leavenings in baking.

[blue room]

That IS a nice clear comprehensive chart, Gio--thank you.

[oakjoan]

I'm probably setting a bad example here, but I am really terrible at conversion and only a little less terrible at measuring in my own language, yet I've made several cakes from Ottolenghi and all came out perfectly....or close.

If I can do this, using a crude system of conversion charts, scales and probably mistaken readings, and get great results, anybody can! I realize that this is setting a very bad example.

[buttertart]

I have first dibs on that chocolate cake made in 2 bakings!

[dkennedy]

I'd love to get hold of the recipe for sour cherry and walnut stick (if anyone would be willing to paraphrase and post). Thanks in advance!!!!

[JoanN]

To all you generous souls who are doing so much already to help out those of us who don't have the book: If many of us keep asking for paraphrases of recipes in the book, might it make sense to start a new thread, something like "Ottolenghi Paraphrased Recipes," so that we might find them all in one place rather than have to search in all the various Ottolenghi threads?

[jen kalb]

Actually, I would suggest putting any paraphrases in the chapter threads so all the material on a recipe is in the same thread.

[Caitlin McGrath]

That approach makes the most sense to me. I don't know how Foxy Fairy will choose to organize the threads, but I'd think it would be simple enough for people to follow that way.

[MMRuth]

Obviously up to Foxy Fairy, but I actually think, upon reflection, that it might be better to have the paraphrased recipes in a separate thread, with no further discussion. That way those with out the book could easily peruse the thread, which could be divided into chapters - i.e., the thread would start with replies to the "OP" that had the chapter names in them, and then anyone posting a paraphrased recipe would do so as a reply to that "chapter" post.

I think would create a more enjoyable experience for those with out the book - a sort of "virtual" book without all the chat that we COTMers are so good at including! If on a thread a poster asks for a recipe to be paraphrased, the person willing to do it would post the recipe on the recipe thread, and then link back to it as a reply to the inquiring poster.

Also, I'm going to check in offline with Caitlin about what she has done, to see if I can help by arranging links by chapter.

[Gio]

I agree with the separate thread for on-line recipes, MM. Inserting the recipes into chapter threads will potentially be disruptive to the chapter thread, in my opinion.

[JoanN]

Disagree. Since I don't have the book, I can't guesstimate how many threads there might be. But I'd much prefer to be able to scan all my options in one place rather than have to go back and forth from thread to thread to see what's available. Not only that, but if the paraphrases are within the thread, they will be very difficult to find. If this month is anywhere near as popular as it looks as though it might be, those paraphrases are going to be buried in the midst of reports and discussions. They're likely to interrupt the discussion for those who have the book while burying the information for those of us who will be looking for it.

[jen kalb]

There is usually one thread per chapter/subchapter. This book has fairly conventional topic chapters divided into subchapters. If there is one topic started for each recipe in the subchaptert thread, that would be a fairly easy way of finding it. it might even be possible to set up the threads starting with a list of the book recipes a la Lulusmom's post above. with the links, page reference and discussion under each recipe. Posters of the online recipes will need to post a link and find the right subject heading to assign them to

[NYchowcook]

Thank you!
That would be terrific for us non-book owners to have a list of recipes (and links?) in each thread. That way we can play along better than oh, just picking one of the dozens of unsorted recipe links.

[oakjoan]

NYC: Ottolenghi is one of the few books I've owned from which you can pick random recipes from "dozens of unsorted recipe links" and never strike out.

Not that jen kalb's idea isn't great!

[NYchowcook]

Great! OTOH it was MMRuth's suggestion that I was endorsing and expressing appreciation for. I would love to be able to cook along chapter by chapter w/ the lucky cookbook owners!

[greedygirl]

I wonder how many people will eventually "crack" and order the book from Amazon UK!

[greedygirl]

Yep - just made one of the website recipes for lunch and it was oh so good. Bold, bold flavours.

[Caitlin McGrath]

Keep in mind that this month also includes all the online recipes, too. There's Ottolenghi's web site, plus his New Vegetarian column on the Guardian site, whicj has dozens and dozens of recipes.

[jen kalb]

so an early ingredient question for OTTOLENGHI - does anyone have a ready source for samphire (salicornia) in NYC? this sea veg is featured in several dishes in the book.

[Caitlin McGrath]

In the other Ottolenghi thread a while back, MMRuth mentioned seeing samphire/sea beans at Manhattan Fruit Exchange in Chelsea Market.

[JoanN]

I've seen them at both Whole Foods and Garden of Eden, but don't know whether it's regularly in stock in either store. I don't recall for sure, but I think both stores used the American "glasswort" as opposed to the UK "samphire."

[JoanN]

Now that I read your post, Caitlin, perhaps they were called sea beans. I'm just pretty sure they weren't called "samphire."

[MMRuth]

I bought sea beans aka samphire at Fairway last week.

[JoanN]

Gee! I don't recall ever having seen them there. Guess I'm going to have to look harder. And for the McVities, too.

[jen kalb]

in the seafood/fish area?

[MMRuth]

No, in the produce area. At the UWS store, they were at the end of the first aisle (to the left as you enter), near the mushrooms.

[jen kalb]

thanks - Ill take a look in Brooklyn

[greedygirl]

I've just been looking at the Ottolengi website and I've noticed that he is very good at responding to comments in his blog. Could be helpful if we run into any problems. There are also quite a few recipes buried in there, as well as lots of desperate pleas for how to make stuff that people have tasted in the shops (which he normally turns down, very politely)!

[greedygirl]

Reading the blog, I have discovered that apparently there's a mistake in the sweet potato gratin recipe (p68). It says 2Tbsp of salt - should be 2 tsp.

Also there is a new book planned for next year which will be vegetarian. Hurrah!

[LulusMom]

You should let him know about the fact that the book as been chosen for COTM. Maybe he'll chime in!

[greedygirl]

I left him a message. *blush*

[LulusMom]

Fantastic! Good for you.

[yotam.o]

Wow! I am honoured. All this has been going on online and I didn't have a clue. It makes everything I do even more worth while.

Thanks for choosing the book I've written with Sami Tamimi as your book of the month!

Keep cooking!

Yotam Ottolenghi

[greedygirl]

Thanks for dropping by. Hope to see you in August!

[greedygirl]

Look - we're on the Ottolenghi website!

http://www.ottolenghi.co.uk/blog/

Is this a classic case of the internet eating itself?

[MMRuth]

That's really cool! Maybe Ottolenghi can use this thread to convince a U.S. publisher to take onthe book!

[pikawicca]

I will speak with a friend who is an editor at the Indiana University Press about publishing a U.S. version. They do a splendid job with cookbooks, and I wouldn't mind doing the conversions and switching the nomenclature from Brit to Yank.

[JoanN]

Please report back and let us know what your friend has to say.

I don't have the book, but I did look through a friend's copy. Having spent nearly half of my career buying rights to UK and European cookbooks for North American publication, I have a pretty good idea of what's involved--and it's usually a lot more than just converting the measurements and Americanizing the Britishisms. Of course, I didn't run the numbers, but just looking at the book makes me think it would be a very expensive proposition. I'll be surprised--and pleasantly so--if your friend thinks a US edition could be produced at an affordable price and could sell a sufficient number of copies here to make it worthwhile.

[pikawicca]

I have emailed my friend, and will certainly report back.

[jen kalb]

Im not disbelieving but its hard for me to see how it could be THAT expensive for somebody to publish it in these days of self-publishing, etc. Its probably more a question of how than whether.

[JoanN]

Self-publishing is a whole different ball of wax. An individual doesn't need the same profit margins an established publishing house does and, in fact, more often than not, self-published books end up costing more than they earn. In my comments above, I was assuming a look and format for a US edition that would be similar to the UK edition. You're certainly right that if someone just wanted to publish the recipes in black and white without glossy paper and with no color photos, it could indeed be done. Probably wouldn't sell, but it could be done.

[jen kalb]

Just looking at the Ana Sortun Book for example -paper and design are a lot less elaborate.
and given modern publishing methods with more flexibility about the size of press runs, possible computer manipulation of already existing photos, text etc, even printing in asia for the US market which seems to be coming on I just cant believe it would be all that daunting

[greedygirl]

I was thinking about the "look" of the book and the way it's been designed, and I think they wanted to mimic the style of the restaurant. Hence the clean and minimalist design, and the fabulous, saturated colours of the photos.

[oakjoan]

JoanN: How is Ottolenghi different from Breakfast Lunch Tea? I mean publication-wise? Since it was so popular in England that a major newspaper features his columns, I think it was more noteworthy than the Carrarini book.

I'd also like to publicly thank greedygirl for introducing us to it.

[Caitlin McGrath]

Yotam Ottolenghi's Guardian column dates back to 2006 (at least, that's as far back as it goes online), and Ottolenghi: The Cookbook was published in 2008, so it's untrue that the column grew from the popularity of the cookbook. The cookbook does have a very high sales ranking on amazon.co.uk, and I assume it has done so well at least in part because he is well known there through his column and the co-authors' shops in London that bear his name.

[greedygirl]

Although, interestingly, I was talking about it to a friend who likes food and she had never heard of either the book or the restaurant - and she lives in London and is probably a Guardian reader!

[JoanN]

If what you’re asking, Oakjoan, is why the Carrini book was published here and not the Ottolenghi, it’s most definitely due to how each publisher approached each book. Phaidon, publisher of Carrini, is a privately-owned international publisher known primarily as a publisher of art books. They typically own world rights to any book they publish and often publish a book in a number of different languages all over the world. They only began publishing cookbooks in 2006 and are best known as publishers of “The Silver Spoon,” “1080 Recipes,” and the more recent “Vefa’s Kitchen.” When they publish a book, it is with worldwide sales in mind.

The publisher of Ottolenghi is Ebury Press, now part of the Random House (UK) Group. They have a long history of publishing cookbooks by UK authors for the UK market. Rather than distribute books internationally themselves, they more typically sell the rights to the book, for example, selling to a US publisher the right to publish and sell the book in North America. (This, for example, is exactly what happened with Fuschia Dunlop’s “The Revolutionary Chinese Cookbook.” It was published in the UK by Ebury Press, and in the US by WW Norton who purchased North American rights from Ebury.)

I have no inside knowledge here. This is pure speculation based on more than 40+ years in the business, much of it spent crunching the numbers to try to figure out whether or not a particular project was viable.

I do think it telling that we have not yet seen or heard any announcement of a proposed North American edition of Ottolenghi. (And keep in mind that any book that is going to be published for this coming holiday season would have been announced by this time.) If it were all as simple and inexpensive (and saleable) as some seem to think it is, it would surely be in the works by now.

[pitu]

wow - thanks so much for posting about how this works, JoanN!

[greedygirl]

And if so, we're owed a dinner at Ottolenghi!

[smtucker]

I am cheating. Family arrives from London tomorrow, and I am making one dish from the book. I don't know if I am more excited about making an eggplant dish or seeing my family.

[greedygirl]

lol.

[Karen_Schaffer]

Are there any Ottolenghi recipes for zucchini/summer squash/courgettes? I've been doing a websearch and I mostly come up with the one involving grilled asparagus (a combo which doesn't make seasonal sense to me, asparagus being a spring veg and squash a summer veg). I did see one for stuffed courgettes, but it didn't intrigue me. Anyhow, my garden is oversupplying me with summer squash these days, so I'm looking for inspiration. I recently made a great Indonesian zucchini slaw (from "Recipes from a Kitchen Garden" by Renee Shepherd), using a bunch of ingredients I still had around from the Cradle of Flavor run, and used a lot of squash too.

[jen kalb]

the recipe for roasted eggplant slices with saffron yogurt sauce in the book would work very well for zucchini. We made a mess of it a few nights ago and it was excellent.. You slice the veg into long thin slices, brush both sides with olive oil and roast in the oven (400 I think) til cooked golden. put on a plate and scatter with basil leaves, then pour over yogurt sauce and garnish with lightly toasted or fried pine nuts. The yogurt sauce is made with greek yogurt to which is added a crushed or chopped garlic clove, some lemon juice and a pinch of saffron steeped in a tbst of hot water (and some salt to taste.Its a very nice riff on the classic turkish turlu. There is a more complex but somewhat similar online recipe for festive aubergine which would work with the same sub

Ottolenghi aside, I really like some of th southern italian methods with grilled eggplant and zucchini - you cqn grill it dry on a skillet or over fire til it is cooked and dry on the surfact- you then layer in a dish with sauce that is a mixture of olive oil, minced garlic,lemon juice, salt, chopped parsley and mint and some hot pepper flakes. Its a delicious cold app

[Karen_Schaffer]

Thanks, Jen, that yogurt sauce sounds yummy. I'll give it a try, maybe tonight. I tend to grill rather than roast the squash slices (keeping the heat outside), but I'm sure they would be close enough.

I make a lot of salads by chopping up extra grilled squash from the previous night and mixing them with different dressings and other ingredients. Many variations possible. I love the dry sauteeing in the skillet technique too, like making zucchini 'pappardelle' and topping with pesto sauce or shredded zucchini dry sauteed and used in a frittata. But after a while, I run out of steam!

[jen kalb]

you know you could make that asparagus and courgette recipe, just sub out the asparagus. Seasonality seems to be so much less of an issue these days unless you happen to have a garden or adhere to the use of seasonal produce only.

[smtucker]

We tried something new last night. We had leftover samosas and basmati rice, so I sauteed up some shallots, added small cubed zucchini and small cubed paneer cheese. Cooked until the zucchini and cheese were browned on all sides, added a little garam masala. It was pretty darn good and basically, I subbed the zucchini for the more traditional peas.

Last week, I did a grilled veggie thing of onions, cherry tomatoes and zucchini. Marinated in some oil, salt and greek oregano. Threw them in a grill basket, tossing them every once in a while until the zucchini was almost "meaty." This was delicious.

[jen kalb]

Yes - I am hoping the Ottolenghi book will do something for me - it is so freewheeling in its combos - without complicated techniques - that maybe I will be inspired to do more improvising - when I did the ottolenghi courgette search I found references to many different salad type combos of ingredients involving courgettes, but minus the recipes. Since its just a matter of vision and imagination rather than technique, why not strike out on our own?

glad your improv sworked, smtucker!

[greedygirl]

That's the thing with courgettes - once they come, they *really* come! This one looks good:

http://www.guardian.co.uk/lifeandstyl...

[oakjoan]

Karen: I think that the cauliflower and cumin fritters would work with zukes. I swear I saw a courgette fritter recipe somewhere in the past year, but I can't find it now.

Ottolenghi opened up a whole new world for me, a fritter and pancake world. I'd been mainly making pakoras using all types of different vegs for the past 4 years or so. The leek fritters are also amazing and I think that recipe is online.

[greedygirl]

BTW, if anyone falls in love with Ottolenghi, I am coming to the States in September and would be happy to bring over a couple of copies. I will be visiting the East Coast - Washington, Charleston, Savannah and NYC. So watch out for me popping up in the relevant forums scouting for tips!

[Gio]

That's a really nice offer, GG, but guess what bullet I bit a few days ago....Yes, I ordered the book from Amazon. Couldn't resist after reading all the recipes and not wanting to print all the on-line recipes. Although, I'll probably have to start the month with a few O/LRs since I have no idea when to expect my copy in the mail.

Now I'm wondering about ingredients. I never did get any Sumac and Za'atar. Are there any others I should know about...without having to yet again read through the recipes on the net??

[DGresh]

FWIW I ordered from Amazon (from PBSHOP, a seller in the UK) around July 15 and got the book yesterday (july 27). Like you, I was intrigued by the high levels of "love" I was seeing for this book. I'm cooking from it tonight, and have flipped through the book, and it does look "love worthy".

[JoanN]

That is indeed a very generous offer, gg, especially considering (I borrowed the book from a friend for a couple of days) that it weighs 2 pounds, 12-3/4 ounces (or, 12.698 kilos. (As you see, I *do* have a scale that converts.) (~_^)

[greedygirl]

I can't believe you weighed it!

[DGresh]

think you got the decimal pt in the wrong place :)

[JoanN]

Oh, my. I sure did!

[oakjoan]

Ooh, Joan, I got a scale about 2 months ago and I'll weigh anything that falls into my hands at the drop of a hat! Now if you can put the book into a pan, you can use the "tare" function! Wooo wooo!

Greedygirl: I don't think your husband will look kindly upon your stopping at every other town to deliver Ottolenghi cookbooks! "Oh no, dear, we cannot visit Savannah. We have no time because I must drop off this copy in Huntsville!"

[cpw]

I am going scale shopping to bed bath beyond tonight. I am planning to pick up the salter's cheapest and compact. On the website it does not say that this scale does conversions, if that is the case, I'll probably buy the second option which is not only $10 more expensive, but less compact too.

http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=120841
http://www.bedbathandbeyond.com/produ...

Does anybody have the first one and like it. Any suggestions?

[JoanN]

I have this Salter

http://www.salterhousewares.com/salte...

which doesn't seem to be available at BB&B, but is similar in specifications to the second one you linked to. I love it. So much so, that when a guest dropped and broke it, I went out and bought the exact same one again.

I wouldn't buy a scale that doesn't do conversions. You'll be surprised at how often you'll use that function. And especially if you're buying it with Ottolenghi in mind, you'll definitely want to be able to measure in grams and kilos.

[Karen_Schaffer]

I have the same model at Joan, and I too love it. It's great to have a grams/ounce switch, and it's on top so it's easy to switch. Some scales have it underneath, I guess on the assumption you're going to set it once and never look at it again. The tare function lets you reset to zero with whatever is on the scale, so you can measure consecutive ingredients into the same bowl, resetting to zero in between each one.

I think I got mine at Sur La Table.

[buttertart]

Mine is a Salter (several years old, the "Baler's Dream" model, apparently no longer available) and does conversions, also is rectangular (about 7x9 in) so is easier to store than a circular one. Incidentally CI in The Family Baking Book - an excellent book, by the way - recommends an Oxo one that converts (I've never seen in the flesh but looks nice on Amazon, also has a slide-out display in case you are using a big bowl to weigh stuff in).

[cpw]

Thanks all for the recommendation.
I think I should definitely have the conversions one, since I am mainly buying for Ottolenghi. And its a good point to have the square one for storage purposes. Since BB&B does not have it, and Surla table is little far with toddler, any place you recommend in UWS to buy it. (Zabar's does not have any scale on their website).

[jen kalb]

I bought a scale at Zabars once - id be shocked if they dont have any

[MMRuth]

Yes, I agree - definitely call. They have loads of things upstairs that aren't on the website.

[buttertart]

Mine came from there. On the 2nd floor along the back wall perpendicular to the cash registers. Again on the CI Family Baking Book: was reminded of this thread by it, it has excellent conversion tables incl the dreaded "Gas Mark" equivalencies.

[cpw]

I am sure they do carry it, but not on their website. I guess I could have called there too, but I just ordered from amazon.

[cpw]

I went by Zabar's tonight and they do carry this particular scale for $60. I had already ordered mine from amazon though.

buttertart: Only if I read your post earlier, I would have known where to look for it, instead of going all around on the 2nd floor. Love your id btw!

[buttertart]

After I posted, I realized that it was conceivable that Zabar's had moved things around after I bought mine...glad they didn't. (Thanks re id, I was very pleased to register under it since I was born to a mother who made THE BEST butter tarts in the universe. And for other reasons.)

[greedygirl]

I have very fond memories of Zabar's from the last (and only) time I was in Mahattan back in the mid-to-late nineties. I was staying in the apartment of a well-known author on Riverside Drive and Zabar's was a couple of blocks away. I'd never seen anything like it. Looking forward to revisiting in September when I'll be in Mahattan for a few days.

[LulusMom]

Non-name dropper! Now we'll all spend the rest of the weekend wondering who it is.

[Karen_Schaffer]

You could order it from Amazon. It's another $10 more than your second choice, but free shipping and no shopping with toddler in tow, which has got to be worth something. Sur La Table doesn't show this model in their website anyhow. It's possible that BBB carries it in their store, even if not on the website. Might be worth a phone call. Love those 20% off coupons.

http://www.amazon.com/Salter-Aquatron...

[cpw]

Sometimes you don't think of the simplest things. Thanks for pointing it out. I called BBB and they don't carry this one, so amazon it is!

[oakjoan]

Joan: I bought my scale at Target. It's made by Taylor and cost $44. It's 9" by 6.5 inches and has the tare feature. The one drawback is that it's glass. I think there was another, more expensive scale that was metal but I was too cheap to buy it.

I love this scale. For the first day or so I kept testing the tare and grams/lbs features over and over. It was also great for my sourdough starter project which is the main reason I bought it. Nancy Silverton said one needed it and I always believe every word she writes. I think she must have used her powers to hypnotize me to do her bidding.

[dkennedy]

I always have a hard time finding the COTM site once it is posted. Will there be a link here once it is up?

[cpw]

Go in the homecooking section and that month's COTM is a sticky on the top.

[pikawicca]

They are not up as of now.

[greedygirl]

Two days in, and no sign yet!

[NYchowcook]

Once the COTM main link is posted, perhaps you should bookmark it.

Also, I find this archive handy, which I expect will be updated for August once it's posted.
http://www.chow.com/cookbook_of_the_m...

[greedygirl]

I don't wish to be rude, but is there any chance of the threads being posted soon? I can't wait to get started!

[Gio]

Me too! I've been lurking for the past hour or so in hopes I would be able to report on the super delicious Marinated Aubergines.....

[greedygirl]

Ooooh, looking forward to your report. I see you "cracked" and ordered the book - has it arrived already?

[Gio]

The book has not arrived yet. {insert frown} I'll be pacing the front porch all week till it does. I had to use an on-line recipe. But, I will say that this is my new favorite way to make eggplant!

[greedygirl]

I just got a package from America (not a cookbook, but an Ebay purchase) and it took a week. So it shoudn't be much longer.

[cpw]

While waiting: So, what's your favourite main dish to cook from this book. Everytime I have browsed, I just gravitate towards the baking section and haven't yet bookmarked what all to cook (I am impatiently waiting for my scale to arrive and once it comes I want to make the pistachio cookies)

[greedygirl]

I love the chicken with za'atar, sumac and lemon and the marinated rack of lamb with coriander and honey. To be honest, everything I've made from this book has been amazing.

[cpw]

Both the dishes sound good. I'll take a head start at these. I wish I was cooking right now rather than working!!

[pikawicca]

Since you're an eggplant fan, you really must make the Aubergine-wrapped ricotta gnocchi with sage butter. Had it for dinner last night -- over the top! We're having a great eggplant season, and I plan to make every eggplant recipe in the book this month. What a happy prospect.