Overview

JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, 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 photographs, this is elemental Ottolenghi for everyone.

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9781607749165

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Praise for Yotam Ottolenghi: No chef captures the flavors of the moment better than Yotam Ottolenghi. --Bon App tit Ottolenghi is a genius with vegetables--it's possible that no other chef has devised so many clever ways to cook them. --Food & Wine Yotam Ottolenghi is the most creative but also practical cook of this new culinary era--a 21st-century Escoffier. --Wall Street Journal

Praise for Yotam Ottolenghi: No chef captures the flavors of the moment better than Yotam Ottolenghi. --Bon Appetit Ottolenghi is a genius with vegetables--it's possible that no other chef has devised so many clever ways to cook them. --Food & Wine Yotam Ottolenghi is the most creative but also practical cook of this new culinary era--a 21st-century Escoffier. -- Wall Street Journal

Author Information

Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His second book, 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. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.

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