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OTTOLENGHI: THE COOKBOOK

OTTOLENGHI: THE COOKBOOK

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by Yotam Ottolenghi and Sami Tamimi

Yotam Ottolenghi's owns four eponymous restaurants--each a patisserie, deli, restaurant, and bakery rolled into one-- that are among London's most popular culinary destinations. Now readers can recreate Ottolenghi's famous dishes at home.

Ottolenghi: The Cookbook features 140 recipes inspired by the diverse culinary traditions of the Mediterranean--recipes like Harissa-Marinated Chicken with Red Grapefruit Salad and Cauliflower and Cumin Fritters with Lime Yogurt. The recipes reflect the authors' upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy and North Africa. The recipes feature numerous fish and meat dishes, as well as Ottolenghi's famed cakes and breads. With Ottolenghi: The Cookbook, readers are invited into a world of inventive flavours and fresh, vibrant cooking.

.About the author: YOTAM OTTOLENGHI owns an eponymous group of four restaurants, plus a high-end restaurant, Nopi, in London.

SAMI TAMIMI is the head chef at Ottolenghi. They are coauthors of the much-anticipated fall 2012 cookbook Jerusalem, based on the food of their home city.

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. His cookbooks have sold over seven million copies worldwide. Amongst several prizes, Ottolenghi Simple won the National Book Award and was selected as a best book of the year by the New York Times. Yotam is a weekly columnist for the Saturday Guardian and a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as "exotic," has led to what some call "the Ottolenghi effect": meals full of colour, flavour, bounty, and sunshine. Yotam lives in London with his family.

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