Behind the Scenes in Ottolenghi’s Test Kitchen

Kristin Appenbrink
Kristin Appenbrink
Kristin is the co-founder of Part Time Vegan and Silent Book Club. As a former editor at Real Simple, she is compulsively organized and loves solving people's problems. She has a weakness for desserts, especially ice cream.
updated May 30, 2019
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We’re big fans of Yotam Ottolenghi here at The Kitchn, and we shared several of his recipes and thoughts about lunch last month. But NPR snagged a chance to visit the Ottolenghi test kitchen, where his team was currently testing recipes for Nopi: The Cookbook.

NPR learned several things about how Ottolenghi’s team tries to test recipes for the home cook.

First, although it would be easier to source ingredients through a commercial supplier like they do for Nopi, the test kitchen team does all of their shopping at local groceries and markets to make sure ingredients are available for home cooks.

Second, they use an electric stove. This might be more due to the fact that they aren’t able to get gas lines in their kitchen, which is directly under an elevated train line, but it also replicates what many home cooks use on a daily basis. (Although everyone in the kitchen agrees they prefer cooking with gas.)

Keep reading for more insight into how an Ottolenghi cookbook is made.

→ Read more: In This Test Kitchen, The Secret To A Great Cookbook Is Try, Try Again from NPR

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Cookbooks