{"title":"Ottolenghi, Yotam","description":null,"products":[{"product_id":"essential-ottolenghi-special-edition-two-book-boxed-set-plenty-more-and-ottolenghi-simple-yotam-ottolenghi-paperback","title":"Essential Ottolenghi [Special Edition, Two-Book Boxed Set]: Plenty More and Ottolenghi Simple -- Yotam Ottolenghi, Paperback","description":"\u003cb\u003eExperience Yotam Ottolenghi's wholly original approach to Middle Eastern-inspired, vegetable-centric cooking with over 280 recipes in a deluxe boxed set of the beloved \u003ci\u003eNew York Times\u003c\/i\u003e bestselling cookbooks \u003cb\u003e\u003ci\u003ePlenty More \u003c\/i\u003e\u003c\/b\u003eand\u003cb\u003e\u003ci\u003e Ottolenghi Simple\u003c\/i\u003e\u003c\/b\u003e, now in paperback for the first time.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eFrom powerhouse chef and author (with over five million book copies sold) Yotam Ottolenghi comes this collection of two fan favorites in collectible paperback covers. These visually stunning books feature over 280 recipes--spanning every meal, from breakfast to dessert, including snacks and sides--showcasing Yotam's trademark dazzling, boldly flavored, Middle Eastern cooking style. \u003cp\u003e\u003c\/p\u003eFull of weeknight winners, for vegetarians and omnivores alike, such as Braised Eggs with Leeks and Za'atar, Polenta Chips with Avocado and Yogurt, Lamb and Feta Meatballs, Baked Orzo with Mozzarella and Oregano, and Halvah Ice Cream with Chocolate Sauce and Roasted Peanuts, \u003ci\u003eEssential Ottolenghi \u003c\/i\u003eincludes: \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003ePlenty More\u003c\/i\u003e \u003c\/b\u003e More than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. Organized by cooking method, from inspired salads to hearty main dishes and luscious desserts, this collection will change the way you cook and eat vegetables.\u003cbr\u003e\u003ci\u003e\u003cbr\u003e\u003cb\u003eOttolenghi Simple\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e \u003c\/b\u003e These 130 streamlined recipes packed with Yotam's famous flavors are all simple in at least (and often more than) one way: made in thirty minutes or less, with ten or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Yotam Ottolenghi\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/05\/2019\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 672\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 6.04lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.90h x 7.90w x 2.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781984858337\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is a seven-time \u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author who contributes to the \u003ci\u003eNew York Times\u003c\/i\u003e Food section and has a weekly column in \u003ci\u003eThe Guardian\u003c\/i\u003e. His \u003ci\u003eOttolenghi Simple\u003c\/i\u003e was selected as a best book of the year by NPR and the \u003ci\u003eNew York Times\u003c\/i\u003e; \u003ci\u003eJerusalem\u003c\/i\u003e, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named 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 destinations Nopi and Rovi.\u003c\/p\u003e","brand":"Ottolenghi, Yotam","offers":[{"title":"Default Title","offer_id":44951235166436,"sku":"9781984858337","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0611\/9587\/8628\/files\/9781984858337.jpg?v=1777663497"},{"product_id":"ottolenghi-flavor-a-cookbook-yotam-ottolenghi-hardcover","title":"Ottolenghi Flavor: A Cookbook -- Yotam Ottolenghi, Hardcover","description":"\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - The author of \u003ci\u003ePlenty\u003c\/i\u003e teams up with Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eIACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eThe New York Times Book Review \u003c\/i\u003e- NPR - \u003ci\u003eThe Washington Post\u003c\/i\u003e - \u003ci\u003eThe Guardian \u003c\/i\u003e- \u003ci\u003eThe Atlanta Journal-Constitution \u003c\/i\u003e- \u003ci\u003eNational Geographic\u003c\/i\u003e - \u003ci\u003eTown \u0026amp; Country \u003c\/i\u003e- \u003ci\u003eEpicurious\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"Bold, innovative recipes . . . make this book truly thrilling.\"--\u003ci\u003eThe New York Times\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eLevel up your vegetables.\u003c\/i\u003e In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For \u003cb\u003eprocess\u003c\/b\u003e, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by \u003cb\u003epairing\u003c\/b\u003e vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the \u003cb\u003eproduce\u003c\/b\u003e that has the innate ability to make dishes shine. \u003cp\u003e\u003c\/p\u003eWith main courses, sides, desserts, and a whole pantry of \"flavor bombs\" (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, \u003ci\u003eOttolenghi Flavor\u003c\/i\u003e is a revolutionary approach to vegetable cooking.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Yotam Ottolenghi, Ixta Belfrage, Tara Wigley\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/13\/2020\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.52lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.70h x 7.80w x 1.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780399581755\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 10\/01\/2020 pg. 94\u003cbr\u003e\u003ci\u003eShelf Awareness\u003c\/i\u003e 11\/10\/2020\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is a seven-time \u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author who contributes to the \u003ci\u003eNew York Times\u003c\/i\u003e Food section and has a weekly column in \u003ci\u003eThe Guardian\u003c\/i\u003e. His previous book, \u003ci\u003eOttolenghi Simple\u003c\/i\u003e, was selected as a best book of the year by NPR and the \u003ci\u003eNew York Times\u003c\/i\u003e; \u003ci\u003eJerusalem\u003c\/i\u003e, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named 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 destinations Nopi and Rovi.\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eIxta Belfrage \u003c\/b\u003espent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico, and Brazil. She formally began her culinary career at Ottolenghi's Nopi restaurant before moving to the Ottolenghi Test Kitchen, where she has worked for four years, and contributing to Yotam's columns. She lives in London, where she makes regular guest chef appearances at some of the city's top restaurants.\u003c\/p\u003e","brand":"Ottolenghi, Yotam","offers":[{"title":"Default Title","offer_id":45557149728996,"sku":"9780399581755","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0611\/9587\/8628\/files\/9780399581755.jpg?v=1778046251"},{"product_id":"ottolenghi-simple-a-cookbook-yotam-ottolenghi-hardcover","title":"Ottolenghi Simple: A Cookbook -- Yotam Ottolenghi, Hardcover","description":"\u003cb\u003eJAMES BEARD AWARD FINALIST - The \u003ci\u003eNew York Times\u003c\/i\u003e bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e In \u003ci\u003eOttolenghi Simple\u003c\/i\u003e, 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Yotam Ottolenghi\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/16\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.50lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.70h x 7.90w x 1.30d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607749165\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 07\/16\/2018\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 10\/01\/2018 pg. 74\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is a seven-time \u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author who contributes to the \u003ci\u003eNew York Times\u003c\/i\u003e Food section and has a weekly column in \u003ci\u003eThe Guardian\u003c\/i\u003e. His second book, \u003ci\u003eJerusalem\u003c\/i\u003e, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named 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 destinations Nopi and Rovi.\u003c\/p\u003e","brand":"Ottolenghi, Yotam","offers":[{"title":"Default Title","offer_id":45567527289060,"sku":"9781607749165","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0611\/9587\/8628\/files\/81X9CqWgnKL.jpg?v=1778132433"},{"product_id":"ottolenghi-comfort-a-cookbook-yotam-ottolenghi-hardcover","title":"Ottolenghi Comfort: A Cookbook -- Yotam Ottolenghi, Hardcover","description":"\u003cb\u003eThe \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eOttolenghi Flavor\u003c\/i\u003e reimagines comfort food with over 100 global, personal recipes.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eYotam Ottolenghi--the beloved chef who has captured the hearts of homecooks looking for inspiration and great-tasting cooking--is back. In \u003ci\u003eOttolenghi Comfort\u003c\/i\u003e, he brings his inspiring, flavor-forward cooking to comfort dishes. \u003cp\u003e\u003c\/p\u003eWith game-changing low-lift recipes as well as recipes to spend an afternoon on, \u003ci\u003eOttolenghi Comfort\u003c\/i\u003e presents creative dishes that are comfortable to both cook and eat. In more than 100 recipes, Ottolenghi--and co-authors Helen Goh, Verena Lochmuller, and Tara Wigley--bring together childhood memories and travels around the world, celebrating food and friends and the connections they build together, ones to pass on from generation to generation. \u003cp\u003e\u003c\/p\u003eFor Ottolenghi, a bowl of pasta becomes \u003cb\u003eCaramelized Onion Orecchiette with Hazelnuts \u0026amp; Crispy Sage, \u003c\/b\u003ea warming soup is \u003cb\u003eCheesy Bread Soup with Savoy Cabbage \u0026amp; Cavolo Nero\u003c\/b\u003e, and potatoes are transformed into \u003cb\u003eGarlicky Aligot Potato with Leeks \u0026amp; Thyme\u003c\/b\u003e. In \u003ci\u003eComfort\u003c\/i\u003e, he tackles everything from crepes to hummus; lamb meatloaf to quick ramen; savory rugelah to chocolate mousse. \u003cp\u003e\u003c\/p\u003eThis is a book filled with meals that are easy \u003ci\u003eand\u003c\/i\u003e exciting, familiar \u003ci\u003eand\u003c\/i\u003e fresh, new \u003ci\u003eand\u003c\/i\u003e nostalgic, revelatory \u003ci\u003eyet\u003c\/i\u003e reassuring.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Yotam Ottolenghi\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/08\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 320\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780399581779\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is the restaurateur and chef-patron of the six London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of ten bestselling and multi-award-winning cookbooks. Yotam has been a weekly columnist for the Saturday \u003ci\u003eGuardian\u003c\/i\u003e for over thirteen years and is a regular contributor to the \u003ci\u003eNew York Times\u003c\/i\u003e. His championing of vegetables, as well as ingredients once seen as \"exotic,\" has led to what some call \"The Ottolenghi Effect.\" This is shorthand for the creation of a meal which is full of color, flavor, bounty, and sunshine. Yotam lives in London with his family. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eHelen Goh\u003c\/b\u003e was born in Malaysia and migrated with her family to Australia at the age of ten. Co-author of \u003ci\u003eSweet\u003c\/i\u003e, she has worked closely with Yotam for over 10 years, drawing widely on Asian, Western, and Middle Eastern influences in her cooking. Helen's recipes appear in the \u003ci\u003eSydney Morning Herald\u003c\/i\u003e, \u003ci\u003eGuardian\u003c\/i\u003e and \u003ci\u003eObserver\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eTara Wigley\u003c\/b\u003e worked in publishing for the best part of a decade before switching to food and writing in 2010. She trained at the Ballymaloe cooking school in Ireland before starting work with Yotam in 2011. Tara co-authored \u003ci\u003eOttolenghi Simple\u003c\/i\u003e and \u003ci\u003eFalastin\u003c\/i\u003e. Her first solo book, \u003ci\u003eHow to Butter Toast\u003c\/i\u003e, a collection of rhymes about recipes, was published in 2023. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eVerena Lochmulle\u003c\/b\u003er is a recipe and product developer. She was born in Germany, grew up in Scotland and studied pastry and baking arts in New York City. She has been at Ottolenghi since 2015, and has contributed recipes to two Ottolenghi Test Kitchen books--\u003ci\u003eShelf Love\u003c\/i\u003e and \u003ci\u003eExtra Good Things\u003c\/i\u003e. She is now Head of Food Quality and Product Development at the Ottolenghi Test Kitchen.\u003cp\u003e\u003c\/p\u003e","brand":"Ottolenghi, Yotam","offers":[{"title":"Default Title","offer_id":45640412332260,"sku":"9780399581779","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0611\/9587\/8628\/files\/9780399581779.jpg?v=1778320697"}],"url":"https:\/\/bookandmortar.com\/collections\/ottolenghi-yotam.oembed","provider":"BookandMortar","version":"1.0","type":"link"}