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. -- Ebury Press * Ebury Press * Britain's most eagerly awaited cookbook * The Guardian * Yotam Ottolenghi and Sami Tamimi...are purveyors of some of the city's most beautiful food. In this sleek, good-looking volume they spill the beans on some of their best known dishes. It's very modern, very metropolitan... in the vein of the River Cafe and Moro books - and we suspect it will be just as popular with London farmer's market shoppers this summer * Time Out * Set to be the al fresco bible for summer * ES Magazine * There's something irresistibly beautiful about the food at Ottolenghi and the book to accompany the cafes is as seductive: vivid flavours, bright colours and smart, simple ideas for food that mixes middle eastern and Italianate tastes. -- Nigella Lawson * Delicious *

Yotam Ottolenghi (Author) 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 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, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990's. Sami moved to London in 1997 and worked at Baker and 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. The company now has four stores and two restaurants, NOPI and ROVI, all in central London. In his position as the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus. Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.