Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.
ABOUT THE AUTHOR
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.