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Ottolenghi SIMPLE

Yotam Ottolenghi

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      The Sunday Times and New York Times Bestseller. Winner at The National Book Awards 2018Everything you love about Ottolenghi, made simple.Yotam Ottolenghi’s award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy – whether that’s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you’re ready. These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way: S – short on time: less than 30 minutes I – 10 ingredients or lessM – make aheadP – pantry L – lazyE – easier than you thinkOttolenghi SIMPLE is the stunning new cookbook we have all been wishing for: Yotam Ottolenghi’s vibrant food made easy.Buy the SIMPLE 10 ingredients at ottolenghi.co.uk
      CONTRIBUTORS: Yotam Ottolenghi EAN: 9781785031168 COUNTRY: United Kingdom PAGES: WEIGHT: 1374 g HEIGHT: 276 cm
      PUBLISHED BY: Ebury Publishing DATE PUBLISHED: CITY: GENRE: COOKING / Regional & Ethnic / General, COOKING / Courses & Dishes / General, COOKING / Individual Chefs & Restaurants WIDTH: 200 cm SPINE:

      Book Themes:

      General cookery and recipes, TV / Celebrity chef / eateries cookbooks

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      Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the 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 familywww.ottolenghi.co.uk @Ottolenghi

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      The Sunday Times and New York Times Bestseller. Winner at The National Book Awards 2018Everything you love about Ottolenghi, made simple.Yotam Ottolenghi’s award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy – whether that’s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you’re ready. These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way: S – short on time: less than 30 minutes I – 10 ingredients or lessM – make aheadP – pantry L – lazyE – easier than you thinkOttolenghi SIMPLE is the stunning new cookbook we have all been wishing for: Yotam Ottolenghi’s vibrant food made easy.Buy the SIMPLE 10 ingredients at ottolenghi.co.uk
      CONTRIBUTORS: Yotam Ottolenghi EAN: 9781785031168 COUNTRY: United Kingdom PAGES: WEIGHT: 1374 g HEIGHT: 276 cm
      PUBLISHED BY: Ebury Publishing DATE PUBLISHED: CITY: GENRE: COOKING / Regional & Ethnic / General, COOKING / Courses & Dishes / General, COOKING / Individual Chefs & Restaurants WIDTH: 200 cm SPINE:

      Book Themes:

      General cookery and recipes, TV / Celebrity chef / eateries cookbooks

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      Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the 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 familywww.ottolenghi.co.uk @Ottolenghi

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