130 brilliantly simple, brand-new recipes from the bestselling author of Plenty, Plenty More, Jerusalem and Ottolenghi- The Cookbook.
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 eight bestselling and multi-award-winning cookery books. 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 familywww.ottolenghi.co.uk @Ottolenghi
Simple food in a way that is undeniably Ottolenghi - in other words beautiful and delicious
Simple, proves that taking a less complicated approach to cooking needn’t mean losing out on flavour. Try these new recipes for an easier route to mealtime nirvana
[Yotam Ottolenghi’s] latest title, Ottolenghi Simple is a thrill. I particularly adored the pasta with pecorino and pistachios, lamb with almonds and orange blossom, and baked rice with tomato confit and garlic. Many of the recipes have fewer than 10 ingredients and can be made in under 30 minutes. While a lot of cookbooks meet these criteria, few have Mr. Ottolenghi’s far-ranging flair
*Melissa Clark, New York Times*
Fantastic. Scintillating flavours . . . dishes you can cook with ease