Ottolenghi's ground-breaking classic cookbook, which captured the zeitgeist for using imaginative flavours and ingredients, is relaunched with a contemporary design.
Yotam Ottolenghi (Author)
Yotam Ottolenghi is the restaurateur and chef-patron of the nine
Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is
the author of eleven bestselling and multi-award-winning cookery
books. His 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. www.ottolenghi.co.uk @Ottolenghi
Sami Tamimi (Author)
Sami Tamimi was born and raised in Jerusalem and was immersed in
food from childhood. He started his career as commis-chef in a
Jerusalem hotel and worked his way up to become head chef of
Lilith, one of the top restaurants in Tel Aviv in the 1990s.
Sami moved to London in 1997 and worked at Baker & Spice as head
chef, where he set up a traiteur section with a rich Middle-Eastern
and Mediterranean spread. In 2002 he partnered with Noam Bar and
Yotam Ottolenghi to set up Ottolenghi in Notting Hill.
Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two
bestselling cookbooks- Ottolenghi- The Cookbook and Jerusalem- A
Cookbook, which the New York Times recently named as one of the 25
most influential cookbooks from the last 100 years. Sami's third
cookbook Falastin is co-authored with Tara Wigley and won the
Fortnum & Mason Cookery Book of the Year 2021. Sami's first solo
cookbook, Boustany, will be published in 2025.
Ottolenghi’s ground-breaking classic cookbook, which captured the
zeitgeist for using imaginative flavours and ingredients, is
relaunched with a contemporary design.
*Ebury Press*
|
Ask a Question About this Product More... |
|
