![]() The authors are listed as Noor Murad and Yotam Ottolenghi though more broadly, it comes from the Ottolenghi Test Kitchen, a diverse team of chefs assembled in a bespoke North London kitchen tasked with finding new ways to blister pepper skins or marinate swedes. It defines to Ottolenghify as taking an Eastern inspired, “vegetable-forward” approach to familiar dishes and mix with exotic ingredients from this universe or the next. This has been the Ottolenghi way for years, who now surely exists as a multiversal version of himself: man, brand, restaurant and as the book tries to make the case for, a verb. It is everything, everywhere, all at once. ![]() How else to explain Extra Good Things, the latest from the Ottolenghi Test Kitchen? A book with introductions to recipes such as “Potato slab pie: Think potato dauphinoise, meets quiche, wrapped up in pastry”. ![]() The film exists in a place where up is not only down but left, right, a circle, a square, you, me, a reasonably priced hatchback, a holiday in Tenerife and every permutation above and beyond. Michelle Yeoh travels through the multiverse to save the world from destruction, amongst other much more nuanced things. Have you seen the multi-Oscar winning Everything, Everywhere, All At Once? OMG you should, it’s great. ![]()
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