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Great books to give dads this Father’s Day

Ottolenghi SIMPLE TOO

This is exactly the book I and so many others need: it’s food with full-on Ottolenghi impact, made manageable for the everyday kitchen.

Yotam Ottolenghi (Author) 
Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. 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 colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi 
 
Verena Lochmuller (Author) 
Verena Lochmuller 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, creating sweet and savoury products that have become staples at Ottolenghi delis, and has curated dessert menus for the group’s restaurants. Verena is co-author of Ottolenghi SIMPLE TOO and Ottolenghi COMFORT and has contributed her recipes to two Ottolenghi Test Kitchen books: Shelf Love and Extra Good Things, as well as other online Ottolenghi publications. Verena brings a playful touch to familiar, comforting recipes by using unexpected ingredients and techniques. She firmly believes that a good pastry recipe is a secret weapon in every kitchen. @verenalochmuller

THE INSTANT NO.1 SUNDAY TIMES BESTSELLER 
 
'This is exactly the book I and so many others need: it’s food with full-on Ottolenghi impact, made manageable for the everyday kitchen.' Nigella Lawson 
 
 
For the millions of home cooks who loved Ottolenghi SIMPLE, discover the pleasure of keeping things SIMPLE TOO. 
 
It’s a noisy world out there, so stop, take a minute or two, listen to the soup bubble or the egg crackle... and let simple cooking be your solution. 
 
Bring Yotam Ottolenghi’s innovation to your everyday with 135 new recipes for breakfast, lunch, dinner and dessert. Every dish has simplicity at its core and can be made in under 30 minutes, cooked in one pot, or prepped ahead. Whatever your barriers to cooking, this book brings you into the kitchen with a promise that even the simplest of meals can be full of flavour and joy.

Ottolenghi Comfort & Joy

Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. 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 colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi

More than 200 recipes to excite and inspire in this collection of Yotam Ottolenghi's COMFORT and FLAVOUR. From reinvented comfort classics to low-effort, high-impact vegetable dishes, these books are a celebration of the foods we eat the most, with creative twists to showcase them as never before. 
 
Ottolenghi COMFORT is Yotam Ottolenghi and his co-authors’ celebration of food and home; of the connections we make and pass on as we cook, from place to place and from generation to generation. Featuring classic new takes on pasta and potatoes, tray bakes and soups, COMFORT is full of dishes which feel both nostalgic and novel, familiar yet fresh. 
 
Ottolenghi FLAVOUR unlocks new levels of deliciousness when cooking with vegetables. Rewarding recipes for weeknights, low-effort high-impact dishes that pack a punch, and standout meals for the relaxed cook ­­– FLAVOUR is a revolutionary approach to flavour-forward vegetable cooking.

Ottolenghi COMFORT

Sustenance for both the stomach and the soul.

Ottolenghi’s genius is not just in the many layers of flavour he achieves, but in his shrewd mentoring of the cooks and home economists in his stable, which gives him a global breadth few recipe writers can achieve.

The Times / Sunday Times Cookbooks of the Year 2024

A spectacular cookbook – no surprise, considering it’s from the Ottolenghi stable – but it does feel truly different.

If anyone knows how to do comfort food, it’s Yotam Ottolenghi.

Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. 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 colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi 
 
Helen Goh was born in Malaysia and migrated with her family to Australia at the age of ten. After studying psychology, she combined psychotherapy practice with a cooking career, becoming head pastry chef at a landmark Melbourne restaurant before moving to London, and joining Ottolenghi. Co-author with Yotam, of the bestselling baking book Sweet, she has worked closely with him in recipe development for over 10 years, drawing widely on Asian, Western and Middle Eastern influences in her cooking. Helen is also a successful food columnist whose recipes appear in the Sydney Morning Herald, Guardian and Observer. She lives in London with her husband and two sons. @helen_goh_bakes 
 
Verena Lochmuller 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, creating sweet and savoury products that have become staples at Ottolenghi delis, and has curated dessert menus for the group’s restaurants. Verena was co-author of Ottolenghi COMFORT and has contributed her recipes to two Ottolenghi Test Kitchen books: Shelf Love and Extra Good Things, as well as other online Ottolenghi publications. Verena brings a playful touch to familiar, comforting recipes by using unexpected ingredients and techniques. She firmly believes that a good pastry recipe is a secret weapon in every kitchen. @verenalochmuller 
 
Tara Wigley worked in publishing for the best part of a decade before switching to food and writing in 2010. She trained at the Ballymaloe cookery school, in Ireland, before starting to work with Yotam Ottolenghi in 2011. Initially testing recipes, she soon became Yotam’s writing collaborator on his columns in the Guardian magazine and the New York Times as well as the cookbooks Plenty More, NOPI, Sweet and Ottolenghi FLAVOUR. Tara co-authored Ottolenghi SIMPLE and Falastin. Her first solo book, How to Butter Toast - a collection of rhymes about recipes - was published in 2023. @tara.wigley

Make a recipe a few times and it becomes habit. Make it enough and it becomes home.In his much-anticipated new book, Yotam Ottolenghi brings his inspiring, flavour-forward approach to comfort cooking, delivering new classics that taste of home. 
 
Roast chicken and other traybakes sit alongside vibrant curries and stews. A bowl of pasta becomes Caramelised Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and a plate of mash is transformed into Garlicky Aligot Potato with Leeks & Thyme. 
 
Weaving memories of childhood and travel with over 100 irresistible recipes, Ottolenghi COMFORT is a celebration of food and home – of the connections we make as we cook, and pass on from generation to generation. 
 
This is comfort food, Ottolenghi style. 
 
- 
 
Number One Sunday Times bestseller September 2024

Ottolenghi Test Kitchen: Shelf Love

'Ottolenghi's test kitchen under a railway arch, where he and his team conjure up new recipes, has always felt like my version of Dahl's chocolate factory, and its spirit inhabits Ottolenghi's Instagram account. At a time when everyone and their pug is doing Insta-cookalongs, his is still something special'

You could cook out of this for years and never eat a dull meal.

In this guide to making the most of what you have, it's inspiration that shines, rather than fancy ingredients.

Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam. 
 
Whether they're conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an 'Ottolenghi' twist. 
 
This instinct is in perfect sync with recent times, when we've all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we've got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops. 
 
For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we've got to hand. There's the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all. 
 
This book is all about feeding ourselves and our families with less stress and less fuss, but with all the 'wow' of an Ottolenghi meal. It's a notebook to scribble on and add to, to take its ethos and absolutely make it your own. 
 
This is how to cook, the OTK way.

Ottolenghi FLAVOUR

The third installment in Yotam’s bestselling and multi-award-winning PLENTY series (over 2 million copies sold). FLAVOUR celebrates the limitless potential of vegetables and reveals how to transform them into magical dishes.

This is, quite simply, brilliant ... the way Yotam Ottolenghi and co-author Ixta Belfrage confound your expectations make this my favourite 
Ottolenghi book yet.

As ever the recipes hit the mark, simple, low-effort dishes that pack real punch. Ottolenghi fans will know the kind of palate-dancing flavours to expect.

Dead easy to prepare, gorgeous to look at, and a triumph of texture and taste.

Ottolenghi is a culinary magician, transforming everyday vegetables, grains and pulses into exotic dishes.

Yotam Ottolenghi (Author) Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. 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 colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi Ixta Belfrage (Author) Ixta’s style of cooking draws inspiration from three countries she grew up travelling to, eating in and obsessing over. Brazil (where her mum is from), Italy (where she lived as a child) and Mexico (where her granddad lived). She began her culinary career at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she worked for Yotam Ottolenghi for five years, contributing to his columns in the Guardian and The New York Times. Ixta was Yotam's co-author on bestselling Flavour (2020) before publishing her first solo cookbook: MEZCLA (2022), which was nominated for 'best debut cookbook' at the Fortnum &amp; Mason Awards and 'best international cookbook' at the James Beard Awards. MEZCLA was named one of the best cookbooks of 2022 by The Independent, The Times, Bon Appetit, Amazon, Spectator and Squaremeal. 
 
In 2021 and 2022 Ixta was named ‘one of the most influential women in food’ by Code Hospitality. Ixta is a contributing editor at Elle Magazine and has also written for The Guardian, Suitcase Magazine and Pit Magazine.

Unlock new levels of flavour with vegetables 
 
Yotam Ottolenghi and co-writer Ixta Belfrage break down the three factors that create flavour with innovative vegetable dishes to excite and inspire. 
 
Ottolenghi FLAVOUR combines simple recipes for weeknights with show-stopping meals to take your time over, broken down into three sections that teach you how to use ordinary ingredients to create extraordinary food: 
 
Process explains cooking methods that elevate veg to new heights 
Pairing identifies four basic pairings that are fundamental for great flavour 
Produce features impactful vegetables that do the work for you 
 
Packed with photography and more than 100 recipes including Spicy Mushroom Lasagne, Miso Butter Onions, Aubergine Dumplings alla Parmigiana and Romano Pepper Schnitzels, Ottolenghi FLAVOUR is a next-level approach to vegetable cooking for Ottolenghi fans and vegetable lovers everywhere.

Ottolenghi SIMPLE

130 brilliantly simple, brand-new recipes from the bestselling author of Plenty, Plenty More, Jerusalem and Ottolenghi: The Cookbook.

Simple food in a way that is undeniably Ottolenghi - in other words beautiful and delicious

Simple, proves that taking a less complicated approach to cooking needn’t mean losing out on flavour. Try these new recipes for an easier route to mealtime nirvana

[Yotam Ottolenghi’s] latest title, Ottolenghi Simple is a thrill. I particularly adored the pasta with pecorino and pistachios, lamb with almonds and orange blossom, and baked rice with tomato confit and garlic. Many of the recipes have fewer than 10 ingredients and can be made in under 30 minutes. While a lot of cookbooks meet these criteria, few have Mr. Ottolenghi’s far-ranging flair

Fantastic. Scintillating flavours . . . dishes you can cook with ease

The dishes are as cleverly conceived and alluring as ever

It all looks impossibly stylish and delicious

Simple, stunning recipes, perfect for busy lives

OVER 1 MILLION COPIES SOLD 
 
Everything you love about Ottolenghi, made simple. 
 
Elevate your everyday cooking through 130 recipes with all the inventive elements and flavour combinations that Ottolenghi is loved for, but simplified. 
 
Bursting with photography, Ottolenghi SIMPLE showcases standout dishes to suit whatever type of cooking you find easy – whether that’s making a delicious meal in under 30 minutes, using just one pot for dinner, or preparing a flavoursome dish ahead of time to serve when you’re ready. 
 
These recipes all follow at least one of the SIMPLE criteria: 
S – short on time: less than 30 minutes 
I – 10 ingredients or less 
M – make ahead 
P – pantry 
L – lazy 
E – easier than you think 
 
Discover Ottolenghi’s flavoursome and vibrant food with minimum hassle, for maximum joy.

Sweet

An original collection of over 110 recipes for sweets, bakes and desserts from the renowned food writer and chef, Yotam Ottolenghi.

`Its every bit as tantalising as you’d expect’

“insanely beautiful..(and) accessible”

'With every new Ottolenghi book comes a new ingredient that will move from specialist to mainstream.’

‘All your books are such things of beauty.…It really is a gorgeous book.’

‘With his bold flavours and recipes, Yotam Ottolenghi has created a whole new way of cooking and now he’s showing us how to do the same with desserts.’

Yotam Ottolenghi (Author) Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. 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 colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi Helen Goh (Author) Helen Goh was born in Malaysia and migrated with her family to Australia at the age of ten. After studying psychology, she combined psychotherapy practice with a cooking career, becoming head pasty chef at a landmark Melbourne restaurant before moving to London, and joining Ottolenghi. Co-author with Yotam, of the best-selling baking book Sweet, she has worked closely with him in recipe development for over 10 years, drawing widely on Asian, Western and Middle Eastern influences in her cooking. Helen is also a successful food columnist whose recipes appear in the Sydney Morning Herald, Guardian and Observer. She lives in London with her husband and two sons. @helen_goh_bakes

The Sunday Times and New York Times Bestseller 
 
‘There’s nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy.’ 
 
In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream. 
 
Sweet includes over 110 innovative recipes with stunning photos by award-winning Peden + Munk – from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs. 
 
There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.

Ottolenghi: The Cookbook

Ottolenghi’s ground-breaking classic cookbook, which captured the zeitgeist for using imaginative flavours and ingredients, is relaunched with a contemporary design.

Ottolenghi’s ground-breaking classic cookbook, which captured the  zeitgeist for using imaginative flavours and ingredients, is relaunched  with a contemporary design.

Yotam Ottolenghi (Author) Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. 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 colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi Sami Tamimi (Author) Sami Tamimi is a British-Palestinian chef and award-winning author of bestselling cookbooks. Sami was born and raised in Jerusalem and was immersed in food from childhood. He started his career as commis-chef in a Jerusalem hotel and worked his way up to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990s. 
 
Sami moved to London in 1997 and worked at Baker &amp; Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. 
 
Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook, which the New York Times named as one of the 25 most influential cookbooks from the last 100 years. Sami’s third cookbook Falastin is co-authored with Tara Wigley and won the Fortnum &amp; Mason Cookery Book of the Year 2021. Sami's first solo cookbook, Boustany, published in 2025, was shortlisted at the Guild of Food Writers Awards 2026 and has been named one of the best cookbooks of 2025 by the New York Times.

'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David’s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.’ Nigella Lawson 
 
Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi’s and Sami Tamimi’s original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. 
 
Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads. 
 
A new introduction sheds fresh light on a book that has become a national favourite. 
 
Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem. 
 
Praise for Ottolenghi: 
 
‘[A] book that has barely left my kitchen…the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of’ Nigel Slater, The Observer Magazine 
 
‘Possibly the best cookery book I have ever owned. The recipes…are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.’ Caroline Jowett, Daily Express 
 
‘A wonderful book for vegetarians and cake lovers alike’ Bee Wilson, Sunday Times

NOPI: The Cookbook

Over 120 brand-new recipes from Yotam Ottolenghi's acclaimed restaurant.

If you really want to wow your guests with some really cool dishes, cookery master Yotam Ottolenghi has a new book to help you…. Some of the recipes are for the bold or more experienced among us but the majority are absolutely doable for even the greatest culinary novice.

Ottolenghi is a truly engaging writer, with each dish a story to be read.

An exciting new Eastern venture for a talented chef with considerable substance to his stylishness.

Inspirational, inventive and flavour-packed dishes.

Yotam Ottolenghi (Author) Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. 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 colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi Ramael Scully (Author) Ramael Scully – Scully - was born in 1979 in Malaysia to a mother of Chinese and Indian heritage and a father with Malay and Irish blood. He moved to Sydney at the age of eight, with his mother and sister, where he went to school and then later to catering college. After several years cooking in Australia, Scully moved to London and started working at Ottolenghi Upper Street in 2005. He moved to the NOPI as head chef, when the restaurant opened in 2011. Scully’s distinct culinary baggage – the Malaysian flavours of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients – has been the creative force behind much of what is on the NOPI menu.

NOPI: THE COOKBOOK includes over 120 of the most popular dishes from Yotam’s innovative Soho-based restaurant NOPI. It’s written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you’re a regular at the NOPI restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight. 
 
All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with – a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes – as well as many dishes which will stretch the home cook as they produce some of the restaurant’s signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters &amp; sides, fish, meat &amp; vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.

Plenty More

The hotly anticipated follow-up to 2010's bestselling, award-winning Plenty

Its this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians.

A riot of colours, combinations and characteristically striking flavours.

Even the most passionate carnivore might be surprised by the wealth of veg-based recipes on offer here. An exciting introduction to meat-free eating.

Ottolenghi multiplies the ingredients and techniques with great verve, and this boundless enthusiasm is tangible – and infectious.

Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It’s a revolution that is bold, inspiring and ever-expanding. 
 
Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. 
 
Plenty More picks up where Plenty left off, with 150 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.

Jerusalem

Packed with mouthwatering recipes inspired by the food of Jerusalem, this is the long-awaited third cookbook from Yotam Ottolenghi, winner of the Observer Food Monthly Best Cookbook award 2013

Jerusalem works both as a recipe book and as a touching tribute to (Yotam Ottolenghi’s) war-torn native city

A complicated love letter to a city…a memorable book that has as much to do with friendship as with food

Jerusalem will dominate dinner parties for the next year through its deceptive and inviting simplicity

‘(A) celebration of the complex currents that shaped Jerusalem’s culinary, as well as political, history

An evocative book about the overlapping cultural and culinary traditions of an often fraught city, Jerusalem pays tribute to Yotam Ottolenghi’s childhood in the Jewish west and Sami Tamimi’s in the Muslim east

The recipes are as stunning as you’d expect from Ottolenghi

Winner of the Observer Food Monthly Cookbook of the Year 2013. 
Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking. 
 
At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food. 
 
Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover. 
 
Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.

Plenty

Award-winning follow-up to 2008's bestselling Ottolenghi: The Cookbook, vegetarian recipes from chef and restaurateur Yotam Ottolenghi. Winner of Observer Food Monthly's Cookbook of the Year.

Plenty is one of those cookbooks you dribble over while flicking   through its pages. [The recipes] demand to be eaten.

Plenty takes an   inspired and fresh approach to vegetarian cooking. Sumptuous photographs make   this an ideal gift for all foodies.

He's a   genius: his isn't exactly Middle eastern cooking - he's from Jerusalem - but   it draws its very  breath from the   explosive colours and tastes of the region.

Plenty is   a great resource for all cooks, packed with new ideas and fresh   combinations.[These are] recipes that will become family classics.

So original,   colourful and exuberant that we could happily spend the whole of the summer   working our way through them.

Ottolenghi's fresh   take on ingredients has practically reinvented the term 'vegetarian'

Yottam Ottolenghi has   shaken up the conventions on vegetarian cookery... A follow-up book that   easily lives up to the high expectations created by its predecessor.

among the   most generous and luxurious nonmeat cookbooks ever produced, one that   instantly reminds us that you don't need meat to produce over-the-top food.

With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column. 
 
Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary. 
 
Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.

Yotam Ottolenghi

Noor Murad

Ottolenghi Test Kitchen

It is astonishing that after all these years of producing the most inventive cookbooks around, Yotam Ottolenghi never seems to run out of ideas. His secret is partly that he has such a good team behind him: the Ottolenghi Test Kitchen (OTK) ... This is the second book he has co-authored with Noor Murad, a young Bahraini chef, and it's one of the OTK's best.

The second book from the OTK team, bursting with colour, flavour and so many recipes you'll want to cook - everyone a winner.

Plenty of enticing recipes, which can be taken to the next level with home-made sauces, salsas, chutneys, oils and sprinkles.

More joyful vegetables and clever salads [...] ingenious, as always.

Ottolenghify every meal. 
 
Flexible, flavour-packed dishes that all lend a little something 'extra' to your next meal. 
 
It's harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It's tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day. Rounded off with a chapter on the 'one basics' of desserts for you to perfect and then adapt with your favourite flavour combinations, such as a basic mousse transformed into coffee mousse with tahini fudge. 
 
This is cooking it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime. 
 
Praise for Ottolenghi Test Kitchen Shelf Love: 
 
'I absolutely love this book!' - Nigella Lawson 
 
'You could cook out of this for years and never eat a dull meal.' - Diana Henry, Telegraph 
 
'In this guide to making the most of what you have, it's inspiration that shines, rather than fancy ingredients.' - Observer Books of the Year

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