NATIONAL BESTSELLER - Yotam Ottolenghi, Noor Murad, and the test
kitchen superteam behind the New York Times bestseller Shelf Love
deliver maximum-flavor recipes with make-ahead condiments, sauces, and
more toppings that transform any dish into an Ottolenghi favorite.
ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Delish, Epicurious
Extra Good Things is all about the secret culinary
weapons--condiments, sauces, dressings, and more--that can make a good
meal spectacular. The abundant, vegetable-forward recipes in this
collection give you a delicious dish plus that special takeaway--a
sauce, a sprinkle, a pickle!--that you can repurpose time and time again
in other recipes throughout the week, with limitless opportunity. These
extras help you stock your fridges and pantries the Ottolenghi way, so
you can effortlessly accessorize your plates with pops of texture and
color, acidity and heat, and all the magical flavor bombs that keep you
coming back for more.
And this is where the fun really begins, with extras like marinated
feta, featured in a dish of oven-braised chickpeas, that can then be
spooned onto your favorite salad or swirled into soup. Slow-cooked
za'atar tomatoes top a polenta pizza for dinner but will also make the
best-ever bruschetta or pasta sauce. Or a crispy, crunchy panko topping
full of ginger, shallots, and sesame that you first meet on soba noodles
but you'll want to put on . . . well, just about everything.
Whether it's a spicy kick of pickled chile or an herbaceous salsa to
lighten and brighten, Extra Good Things shows you how to fill your
kitchen with adaptable, homemade ingredients that will make any dish
undeniably "Ottolenghi."
