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“Every recipe has a brightness, a twist and a unique layer of flavor that you rarely get at home on a weeknight.”
— New York Times Book Review
“It’s a useful and engaging book, filled with the kind of dishes that have made Ottolenghi’s broad and well-deserved reputation … this is food that’s worth putting on the plate, and another cookbook that’s very much worth adding to the stack.”
— Los Angeles Times
“No chef captures the flavors of the moment better than Yotam Ottolenghi.”
— Bon Appétit
“Needless to say, everything Ottolenghi touches turns to gold — all well-earned and deserved. He has played a major role in changing how people cook and how much more adventurous in the kitchen they are now."
— Boston Globe
In Ottolenghi Simple, powerhouse author, James Beard Award finalist 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.
Published: October 16, 2018
Publisher: Ten Speed Press
Pages: 320, color photos
Dimensions: 8.02" inches H x 1.22" inches D x 10.75" inches W
Rating: ★★★★1/2 (See FAQS under Contact Us/FAQS)
ABOUT THE AUTHOR
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 prior books include Ottolenghi: The Cookbook, Plenty, Plenty More, Sweet and Flavor.
His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; 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.