With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting new talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column.
Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, tofu, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.
Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.
Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy – whether that’s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you’re ready.
These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way:
S – short on time: less than 30 minutes
I – 10 ingredients or less
M – make ahead
P – pantry
L – lazy
E – easier than you think
The eagerly awaited desserts cookbook from Yotam Ottolenghi, and his long-time friend and collaborator Helen Goh, embraces indulgence, abundance and extravagance, serving up delicacies to celebrate, share and treat those you love.
The book is exquisitely photographed by the award-winning New York team Peden + Munk, whose work appears regularly in Bon Appétit. Drawing inspiration from numerous culinary traditions, recipes are included for cakes, cookies, cheesecakes, tarts, pies, puddings and confectionery, from speculaas biscuits and financiers to pavlova, pana cotta and Persian love cakes. All have the Ottolenghi hallmarks of fresh ingredients, exotic spices and complex flavourings, including fig, rose petal, saffron, aniseed, orange blossom, star anise, pistachio and cardamom, to name but a few.
There is something here to delight everyone – simple sweets parents can make with their children as well as recipes that will inspire the most accomplished of bakers.
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