A decorative banner featuring a portrait of Oliver Burkeman and an illustration of a calendar with personal goals planned out throughout the month.

Article Header – Habits

Features

The Penguin books that shaped our everyday lives

A plate of cookie brownies on a blue cloth

Snacks_Book-Club_Hero-Desktop_Penguin

Snacks and literary drinks for your book club

A photograph of Ixta Belfrage in a kitchen. she is wearing an orange jumper and smiling.

Ixta-Belfrage_Online-desktop-hero_Penguin

Interviews

How Ixta Belfrage found her flavour

Images of cookbook covers on a green and white feathered background.

Penguin.co_.uk20-20Christmas20Dinner20flatlay-main-image-1800×1200201.jpg

Reading lists

Books to build your perfect Christmas dinner

Great-books-to-give-dads-this-fathers-day_Main_Penguin

Great books to give dads this Father’s Day

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

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

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 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 recently 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, will be published in 2025.

'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

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

Yotam Ottolenghi

Praise for Ottolenghi Test Kitchen: Extra Good Things

'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 accou ...

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 Otto ...

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

'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 accou ...

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 Otto ...

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

'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 accou ...

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 Otto ...

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

Books by Yotam Ottolenghi

Articles featuring Yotam Ottolenghi

The Penguin books that shaped our everyday lives

Snacks and literary drinks for your book club

How Ixta Belfrage found her flavour

Books to build your perfect Christmas dinner

Great books to give dads this Father’s Day

Follow penguin

Follow ladybird

Follow puffin

Sign up to the Penguin newsletter