Ottolenghi Simple: A Cookbook

by Yotam Ottolenghi

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.

Product Details

ISBN-13:	9781607749165
Publisher:	Clarkson Potter/Ten Speed
Publication date:	10/16/2018
Pages:	320
Sales rank:	21,039
Product dimensions:	7.90(w) x 10.70(h) x 1.30(d)

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 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.

Read an Excerpt

Hot, Charred Cherry Tomatoes with Cold Yogurt 
(Continues…)

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Excerpted from "Ottolenghi Simple"
by .
Copyright © 2018 Yotam Ottolenghi.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Editorial Reviews

Every recipe has a brightness, a twist and a unique layer of flavor that you rarely get at home on a weeknight.

The New York Times Book Review - Christine Muhlke

07/16/2018
As Ottolenghi lightheartedly points out, he is often teased for requiring a surfeit of exotic ingredients in his bestselling cookbooks, which include Nopi and Jerusalem. This collection is meant to remedy that with “simple” dishes, though that simplicity is hazily defined, as many recipes call for a long list of ingredients. In a gimmicky touch, each of the letters in simple has been assigned a meaning (L is for lazy, E for “easier than you think”), and recipes are tagged accordingly. But these categories are coy: dishes tagged with a P, for example, can be made with what readers are presumed to have on hand in the pantry, which in this case includes urfa chile flakes and black garlic. This book may not be as challenging as Ottolenghi’s previous collections, but a side dish of harissa chickpeas with flaked cod calls for 13 ingredients, and baked mint rice with pomegranate and olive salsa has 14 ingredients. That said, the chef’s imagination shines in items like a cakey beet and goat cheese bread. Comfort food with an international twist rules the day: highlights include baked potatoes and soft-boiled eggs with Italian tonnato sauce, and lamb siniyah, a shepherd’s pie with a crust of tahini rather than mashed potatoes. Desserts include a mixture of crushed graham crackers, melted chocolate, pistachios, and rum-soaked raisins refrigerated until set, and a no-churn raspberry ice cream. Claims to simplicity aside, this is yet another appealing cookbook from a pro who seems to turn them out with ease. (Oct.)

Publishers Weekly

Best Cookbooks of 2018
—NPR

Best Cookbooks of Fall 2018
—New York Times

10 Best Cookbooks of 2018
—The Kitchn

Best Cookbooks of 2018
—San Francisco Chronicle

"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

"It’s a brilliant way to up your regular dinner game."
—Departures.com

"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. With this new volume, even more cooks will discover flavors they’ve never known, techniques they’ll embrace, ingredients that are exotic and exciting and a little thrilling to use. They’ll see what a little harissa or tahini can do for their food."
—Boston Globe

Praise for Yotam Ottolenghi:

"No chef captures the flavors of the moment better than Yotam Ottolenghi."
—Bon Appétit

"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

From the Publisher