Ottolenghi

“American food lovers are not only cooking from Jerusalem; many of them are cooking their way through it, as cooks did with Mastering the Art of French Cooking in the 1960s and with The Silver Palate Cookbook in the 1980s. Jerusalem is the first book in recent memory to join that group.” — The New York Times, on Ottolenghi and Tamimi’s Jerusalem.

The food is inventive, fresh, vibrant. It is simple and unfussy to prepare, unapologetically striking in its colors, textures, and tangs, and reflects all the zest and rich essence, the sometimes controversial flavors of their childhoods. It took the world by storm. Today a culinary rock star and one of the world’s most lauded chefs, Yotam Ottolenghi wrote Ottolenghi: The Cookbook (Ten Speed Press; September 3, 2013; $35.00) with Sami Tamimi before the runaway hit Plenty and the immensely successful Jerusalem, which debuted at #2 on the New York Times bestseller list and was named “Cookbook of Year” by the IACP. Now, it comes to America for the first time.

Their debut cookbook Ottolenghi presents 140 recipes featuring bold and flavorful ingredients, aromatic herbs and magnificent produce, inspired by the diverse culinary traditions of the Mediterranean. It also clearly conveys their ability to have fun, to really enjoy food, to engage with it lightheartedly and wholeheartedly, in a carefree and realistic approach to cooking that is simple, fulfilling, and tastes amazing.

Chef Ottolenghi grew up in Jewish West Jerusalem. His business partner and co-chef Sami Tamimi was raised in the Muslim neighborhoods of East Jerusalem. Reflecting their early years surrounded by a wealth of diverse tastes, Ottolenghi also includes traditions from California, Italy, and North Africa, taking us on a culinary tour of vegetables, legumes and grains, meats, fish, and baking, as well as patisserie treats. It favors star ingredients considered the building components of their famously familiar, yet highly innovative cooking. Among the flavors they love and highlight are Sea Salt, Lemon, Garlic, Olive Oil, Fresh Cilantro, Mint, Yogurt, Maple Syrup, Tahini, Pink Peppercorns, and Sweet Potatoes; as well as Pomegranate Molasses, the fragrant spicy citrus of Sumac and the earthy tanginess of Za’atar spice.

With Ottolenghi: The Cookbook, chefs Ottolenghi and Tamimi welcome you to a coveted seat at their table, to share the engaging warmth and unparalleled Ottolenghi brand of cuisine: fresh ingredients, full-bodied Mediterranean flavors, all served up with European flair.

ABOUT THE AUTHORS

Yotam Ottolenghi owns an eponymous group of four restaurants, plus the high-end restaurant, Nopi, in London. He writes for The Guardian, and appears on BBC. Sami Tamimi is a partner and head chef at Ottolenghi. Authors of the New York Times bestseller Jerusalem and the runaway hit Plenty, they have been featured in the New York Times, Saveur and the Los Angeles Times. They live in London.