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From the Publisher
Ottolenghi’s ground-breaking classic cookbook, which captured the zeitgeist for using imaginative flavours and ingredients, is relaunched with a contemporary design.
Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads.
A new introduction sheds fresh light on a book that has become a national favourite.
Praise for Ottolenghi: The Cookbook
'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David’s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.’
-Nigella Lawson
‘[A] book that has barely left my kitchen…the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of’
-Nigel Slater, The Observer Magazine
‘Possibly the best cookery book I have ever owned. The recipes…are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.’
-Caroline Jowett, Daily Express
Yotam Ottolenghi
Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in the Guardian’s Weekend magazine and has published four bestselling cookbooks: PLENTY and PLENTY MORE (his collection of vegetarian recipes) and, co-authored with Sami Tamimi, OTTOLENGHI: THE COOKBOOK and JERUSALEM
Sami Tamimi
Sami Tamimi's intimate engagement with food started at a tender age, whilst watching his mother prepare Palestinian delicacies at their home within the walls of Arab East Jerusalem. His first job was as a commis chef at the Mount Zion hotel in the city. He thereafter investigated some of his culinary passions, including the food of Yemen, Morocco, Egypt, Persia and even the Eastern European Jewish communities. In 1997 he moved from Tel Aviv to London to work at Baker and Spice, creating a unique traiteur section with the strong identifiable flavours of the Middle East. In 2002 he teamed up with Yotam to open Ottolenghi.
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Top reviews from other countries
titus
too much baking and pastry
Reviewed in the United Kingdom on 9 October 2017Verified Purchase
And You May Find Yourself
An excellent, imaginative cookbook
Reviewed in the United Kingdom on 15 November 2016Verified Purchase
Robin D
Excellent recipes, great explanations
Reviewed in the United Kingdom on 2 November 2017Verified Purchase
Glentys
Beautifully photographed too
Reviewed in the United Kingdom on 28 September 2017Verified Purchase
Ms J Holland
Not what I expected
Reviewed in the United Kingdom on 28 August 2019Verified Purchase