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In Ottolenghi Simple, the James Beard Award finalist and New York Times bestseller, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all of which are incredibly simple. Each dish is made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, and/or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 mouth-watering photographs, this is elemental Ottolenghi for everyone.
Yotam Ottolenghi is an Israeli-born British chef, restauranteur, and a seven-time New York Times best-selling cookbook author. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times while Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. Based in the Ottolenghi Test Kitchen in London, he spends much of his time creating, testing, tasting, and tweaking recipes for his weekly column in the Guardian, on-going cookery books and television appearances. When not creating and testing recipes, he oversees the day-to-day running of his London-based, co-owned, eponymous collection of restaurants and fine-dining destinations, Nopi and Rovi.
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