Ottolenghi
by Yotam Ottolenghi
His tastes and aromas are very similar to Persian cooking. Especially one book which I have cooked and really enjoyed – chicken in harissa sauce. It really brings the chicken to life. The layers of taste are not overwhelming. There are lots of salad with fruit, nuts and different kinds of greenery.
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“A recipe book full of inspired flavours and colours – layers of tastes and plenty of exciting salads.” Read more...
The best books on Persian Cookery
Jila Dana-Haeri and Shahrzad Ghorashian, Cook & Food Writer
