Yotam Ottolenghi is known for flavor-packed recipes that reinvent Middle Eastern fare. Among his six New York Times bestselling cookbooks, Plenty elevated vegetables to star status, Jerusalem linked food and diplomacy, NOPI brought fine dining home, and Sweet saved room for dessert. Now, Ottolenghi SIMPLE (Ten Speed Press, October 16, 2016) shows that ambitious, memorable recipes can also be easy to make. His 130 clever new dishes develop flavor without fuss. Here, dinner can be served in less than 30 minutes, sometimes with 10 ingredients or fewer, often using just one pot or pan, with options for making ahead of time.
Ottolenghi SIMPLE builds kitchen confidence with elemental recipes that stay true to Yotam’s culinary DNA. There’s Burrata with Grilled Grapes and Basil; Gem Lettuce with Fridge-Raid Dressing; Brussels Sprouts with Burnt Butter and Black Garlic; Baked Mint Rice with Pomegranate and Olive Salsa; Soba Noodles with Lime, Cardamom, and Avocado; Slow-Cooked Chicken with a Crisp Corn Crust; and Mint and Pistachio Chocolate Fridge Cake, among many other dazzling ingredient combinations. Photos by Jonathan Lovekin compliment a playful book design that helps readers realize, it’s all delicious and doable.
Whether scrounging for brunch, prepping for a dinner party, or bursting through a weeknight meal-sprint, Ottolenghi SIMPLE delivers minimal hassle for maximum joy, offering pliant solutions for the frazzled or defiantly lazy among us. Yotam brilliantly captures what is simple, relaxing, and therefore fun about cooking.
YOTAM OTTOLENGHI is the author of the New York Times best-selling cookbooks Plenty, Ottolenghi, Plenty More, NOPI, Sweet, and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals and 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 restaurants NOPI and ROVI.