Ottolenghi Simple Too: A Cookbook - Hardcover
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Availability:In StockContributor:Yotam OttolenghiTheme:Cultural Region/MediterraneanPublish date:10/6/2026Pages:304
Languages:EnglishPublisher:Ten Speed PressISBN-13:9781984860088ISBN-10:1984860089UPC:9781984860088Book Category:CookingBook Subcategory:Regional & Cultural, Individual Chefs & Restaurants, MethodsBook Topic:Mediterranean, Quick & EasyWeight:0.568Product ID:SC1P9YK846
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, and simple cooking is our 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 flavor and joy.
It's a noisy world out there, and simple cooking is our 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 flavor and joy.
Languages:EnglishPublisher:Ten Speed PressISBN-13:9781984860088ISBN-10:1984860089UPC:9781984860088Book Category:CookingBook Subcategory:Regional & Cultural, Individual Chefs & Restaurants, MethodsBook Topic:Mediterranean, Quick & EasyWeight:0.568Product ID:SC1P9YK846
Yotam Ottolenghi is a New York Times bestselling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.
Publisher: Ten Speed Press
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