Ottolenghi Simple

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Ottolenghi Simple features pared-down recipes with full Ottolenghi flavor. The recipes are fast to make, or have few ingredients, can be made ahead, or are made from items already in your pantry. Color-coded recipes help direct cooks to their own styles of cooking and entertaining. Recommended By Tracey T., Powells.com

A 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.

“It’s a brilliant way to up your regular dinner game.” Departures.com

“Ottolenghi is a genius with vegetables — it’s possible that no other chef has devised so many clever ways to cook them.” Food and Wine

“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

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.

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Yotam Ottolenghi owns an eponymous group of four restaurants, plus the high-end restaurant, NOPI, in London. His previous cookbooks — Plenty, Jerusalem, and Ottolenghi — have all been on the New York Times bestseller list. Yotam writes for The Guardian and appears on BBC. He lives in London. The author lives in London, UK.

There are all sorts of ways to get a meal on the table, depending on the sort of cook you are. One person’s idea of cooking simply is the next person’s culinary nightmare. For me, for example, it’s about being able to stop at my grocery store on the way home, pick up a couple of things that look good, and make something within 20 or 30 minutes of getting home...

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