Yotam Ottolenghi is a seven-time New York Times best-selling 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. Sami Tamimi is a partner and head chef at Ottolenghi and co-author of Jerusalem: A Cookbook.
"This is simply wonderful cooking...modern, smart, and thoughtful.
I love it."
--Nigel Slater, author of Tender and Ripe
"Ottolenghi and Tamimi have a genius for adding intrigue
to every dish, for making spices and herbs surprising, and for
combining flavors that draw us in and warm our hearts. Each recipe
in this book has the mark of originality and the power to
--Dorie Greenspan, author of Around My French Table