Ottolenghi Simple: A Cookbook by Yotam OttolenghiOttolenghi Simple: A Cookbook by Yotam Ottolenghisticker-burst

Ottolenghi Simple: A Cookbook

byYotam Ottolenghi

Hardcover | October 16, 2018

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Ottolenghi for everyone: a long-awaited cookbook of 130 accessible and achievable recipes for every home cook, from powerhouse author, chef, and restaurateur Yotam Ottolenghi.

Beloved for his innovative recipes that incorporate flavour-packed Middle Eastern ingredients, superstar chef Yotam Ottolenghi has become a household name the world over, and especially well-loved in Canada. And while countless home cooks have been inspired to integrate tahini, pomegranate molasses, za'atar and other Middle Eastern staples into their cooking, sometimes the long ingredients lists or hard-to-find recipe components relegate this recipes to weekend projects. In Simple, Ottolenghi presents a collection of delicious, pared-down dishes that are packed with his signature nuanced flavours, but in a way that's accessible for home cooks and weeknight dinners. Recipes like Roasted Baby Carrots with Harissa and Pomegranate, Roasted Red Onion and Chickpea Salad with Tomato and Tahini, and Spring Roast Chicken with Preserved Lemon are organized by type of dish (brunch dishes, soups, vegetables, grains and legumes, pasta, fish, meat, and desserts), making any meal brilliantly, deliciously simple.
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...
Title:Ottolenghi Simple: A CookbookFormat:HardcoverProduct dimensions:320 pages, 10.9 × 8 × 1.3 inShipping dimensions:10.9 × 8 × 1.3 inPublished:October 16, 2018Publisher:Appetite by Random HouseLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0449017036

ISBN - 13:9780449017036


Rated 5 out of 5 by from Wonderful This is a great cookbook, full of flavourful, tasty and doable recipes. I have been cooking with Ottolenghi for well over a decade and this is a worthy addition to his other titles, with dishes for the busy cook. Simple does not mean fast food; it indicates great food that can be done in a limited time, and with fewer ingredients than the Ottolenghi cook is used to - all that's required is a larder stocked with staples and good planning skills. My 20 year old niece was given this book at Christmas and she is ecstatic about the many recipes she can cook after she gets home from work!
Date published: 2019-02-21
Rated 5 out of 5 by from Good recipes The recipes in this book are indeed much simpler than Ottolenghi's previous works but they are still very yummy. The dessert section has some easy but good for impressing guests type options. I would recommend this book although the UK cover is much cuter.
Date published: 2018-12-04
Rated 4 out of 5 by from Great Recipes Great recipes from beginner to advanced. Beautiful Pics also.
Date published: 2018-11-10
Rated 5 out of 5 by from Fantastic recipes throughout! I bought this book a few days ago and have already made some amazing meals from it. Each recipe is quick to prepare but so flavourful. It will be my new go to for entertaining too.
Date published: 2018-11-02

Read from the Book

Hot, Charred Cherry Tomatoes with Cold Yogurt One of the beauties of this dish lies in the exciting contrast between the hot, juicy tomatoes and fridge-cold yogurt, so make sure the tomatoes are straight out of the oven and the yogurt is straight out of the fridge. The heat of the tomatoes will make the cold yogurt melt, invitingly, so plenty of crusty sourdough or focaccia to mop it all up is a must alongside.  Serves four as a starter or part of a mezze plate 12 1/4 oz (350g) cherry tomatoes 3 tbsp olive oil 3/4 tsp cumin seeds 1/2 tsp light brown sugar 3 garlic cloves, thinly sliced 3 thyme sprigs 6 oregano sprigs: 3 sprigs left whole and the rest stemmed, to serve 1 lemon: finely shave the skin of 1/2 to get 3 strips, then finely grate the other 1/2 to get 1 tsp zest flaked sea salt and black pepper 1 2∕3 cups (350g) extra-thick Greek-style yogurt, fridge-cold 1 tsp Urfa chile flakes (or 1/2 tsp other crushed red pepper flakes) 1. Preheat the oven to 425°F. 2. Place the tomatoes in a mixing bowl with the olive oil, cumin, sugar, garlic, thyme, oregano sprigs, lemon strips, 1/2 tsp of flaked salt, and a good grind of pepper. Mix to combine, then transfer to a baking sheet just large enough—about 6 x 8 inches (15 x 20 cm)—to fit all the tomatoes together snugly. Place the sheet about 2 inches (5 cm) beneath the broiler and roast for 20 minutes, until the tomatoes are beginning to blister and the liquid is bubbling. Turn the oven to the broil setting and broil for 6-8 minutes, until the tomatoes start to blacken on top. 3. While the tomatoes are roasting, combine the yogurt with the grated lemon zest and 1/4 tsp of flaked salt. Keep in the fridge until ready to serve. 4. Once the tomatoes are ready, spread the chilled yogurt on a platter (with a lip) or in a wide, shallow bowl, creating a dip in it with the back of a spoon. Spoon the hot tomatoes on top, along with their juices, lemon strips, garlic, and herbs, and finish with the oregano leaves and chile flakes. Serve at once.

Editorial Reviews

Best Cookbooks of 2018—NPRBest Cookbooks of Fall 2018—New York Times10 Best Cookbooks of 2018—The KitchnBest Cookbooks of 2018—San Francisco Chronicle"Every recipe has a brightness, a twist and a unique layer of flavor that you rarely get at home on a weeknight."—New York Times Book Review"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"It’s a brilliant way to up your regular dinner game."—"Needless to say, everything Ottolenghi touches turns to gold — all well-earned and deserved. He has played a major role in changing how people cook and how much more adventurous in the kitchen they are now. With this new volume, even more cooks will discover flavors they’ve never known, techniques they’ll embrace, ingredients that are exotic and exciting and a little thrilling to use. They’ll see what a little harissa or tahini can do for their food."—Boston GlobePraise for Yotam Ottolenghi:"No chef captures the flavors of the moment better than Yotam Ottolenghi."—Bon Appétit "Ottolenghi is a genius with vegetables--it's possible that no other chef has devised so many clever ways to cook them." —Food & Wine"Yotam Ottolenghi is the most creative but also practical cook of this new culinary era--a 21st-century Escoffier." —Wall Street Journal