Author(s): Yotam Ottolenghi and Noor Murad

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Ottolenghify every meal. Flexible, flavour-packed dishes that all lend a little something 'extra' to your next meal.
It's harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It's tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day.
Rounded off with a chapter on the 'one basics' of desserts for you to perfect and then adapt with your favourite flavour combinations, such as a basic mousse transformed into coffee mousse with tahini fudge.

This is cooking it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime.

Praise for Ottolenghi Test Kitchen Shelf Love: 'I absolutely love this book!' - Nigella Lawson
'You could cook out of this for years and never eat a dull meal.' - Diana Henry, Telegraph 
'In this guide to making the most of what you have, it's inspiration that shines, rather than fancy ingredients.' - Observer Books of the Year 
'Ottolenghi's test kitchen under a railway arch, where he and his team conjure up new recipes, has always felt like my version of Dahl's chocolate factory, and its spirit inhabits Ottolenghi's Instagram account. At a time when everyone and their pug is doing Insta-cookalongs, his is still something special' -- Marina O'Loughlin * Sunday Times *

STELLA'S REVIEW: 
The Test Kitchen is back with Extra Good Things, under the influence of the excellent Noor Murad. She’s been with the Ottolenghi crew since 2016 and brings to her cooking her Bahrani roots, alongside her interest in Arabic, Persian and Indian cuisines and flavours. As with all Ottenghi cookbooks, there’s plenty of inventive play, excellent tips and recipes which invariably offer comfort and satisfaction, flavoursome twists and exciting ingredient combinations. And working your way through this will guarantee your pantry is full of excellent additions — those extra good things — ready to make your next meal vibrant and delectable. Flexible cooking at its best.

Author Biography: Noor Murad is a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. She has since developed recipes for the books Falastin and Ottolenghi FLAVOUR, as well as for Ottolenghi's Masterclass series and other online Ottolenghi publications. Her Bahraini roots have a strong influence on her cooking, with Arabic, Persian and Indian flavours making a prominent appearance in her recipes. @noorishbynoor Yotam Ottolenghi (Author) Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family