All In One

Ottolenghi SIMPLE

JAMES BEARD AWARD FINALIST • The New York Times smash hit assortment of 130 simple, enhance forward plans from cherished culinary expert Yotam Ottolenghi.

In Ottolenghi Simple, powerhouse creator and culinary expert Yotam Ottolenghi presents 130 smoothed out plans stuffed with his mark Middle Eastern–enlivened flavors, all straightforward in any event (and frequently more than) one way: made shortly or less, with 10 or less fixings, in a solitary pot, utilizing wash room staples, or arranged early for splendidly, scrumptiously basic suppers. Early lunch gets a make-over with Braised Eggs with Leeks and Za'atar; Cauliflower, Pomegranate, and Pistachio Salad invigorates the side-dish turn; Lamb and Feta Meatballs carry straightforwardness to the weeknight table; and each sweet tooth makes certain to be fulfilled by the fantastic Fig and Thyme Clafoutis. With in excess of 130 photos, this is essential Ottolenghi for everybody.

About the Author
YOTAM OTTOLENGHI is the author or coauthor of the New York Times best-selling cookbooks Plenty, Plenty More, Ottolenghi, 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. Ottolenghi lives in London, where he owns an eponymous group of restaurants and a high-end restaurant, Nopi.

I have a couple of other Ottolenghi books but I’ve been really looking forward to this one for the promise of it being “Simple” and it is perfect! This is one of those rare cookbooks where you want to cook almost everything. We’ve already tried four recipes and all have been really delicious and we haven’t even had to buy anything special.-siggy

Brilliant quality and substantial book. Lots of recipe ideas that I can adapt for my own family preferences. I would criticise the price of some ingredients...'Rose Harissa' as an example. Not everyone can afford this as just one ingredient in a recipe. Some substitution required but also good for introducing these new ingredients that we can try when we can. A really good book. -allison

Normally when you see the name Ottolenghi, you’re thinking amazing... but complicated. His version here of SIMPLE cooking is an acronym: Short on time, 10 Ingredients or less, Make ahead, Pantry, Lazy, Easier that you think and each is colour-coded The recipes have beautiful photos to show you what you’re aiming for (I find if I don’t have a picture to go with a recipe, I have no incentive to make it) and the recipes are pretty straight-forward, as the title would suggest. As someone who is gluten intolerant there are a number of recipes that have to be adapted but actually there’s still a lot here I can eat, which is nice - new ways of doing raw and cooked vegeatables are always welcome (for example the Hot Charred Cherry Tomatoes with Cold Yoghurt) and I absolutely love the Bridget Jones’s pan-fried salmon. I had to ignore a whole chapter on noodles and pasta and also largely steered clear of the deserts. I still gave this book 5 stars because of its simplicity and wonderful culinary ideas and after all, it doesn’t set out to be a GF cookbook.-Nesscafe