He’s the flavour magician who rewrote the shopping list for cooks around the world, from aleppo pepper to za’atar, via black limes, sumac and tahini. A Guardian columnist since 2006, the best-selling, award-winning author of nine books is back soon with more brilliant ideas and recipes in Ottolenghi Test Kitchen: Extra Good Things.
On Monday, May 2, fans of chef and award-winning cookbook author Yotam Ottolenghi gathered at the Wortham Center to hear him talk about food and cooking with James Beard award-winning chef Chris Shepherd, executive chef and owner of Underbelly Hospitality. Ottolenghi, who was born in Israel, owns seven well-regarded restaurants and delis in London that serve innovative, vegetable-forward Middle Eastern food. He is also the author of nine best-selling, award-winning cookbooks, including two James Beard-award winners, “Jerusalem” and “Nopi.” He may be best known for his first cookbook “Ottolenghi: The Cookbook” and his popular “Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi.” He also hosted the award-winning television series, “Jerusalem on A Plate.”
Award-winning chef, writer, and restaurateur Yotam Ottolenghi will be speaking to Lauren Gilger, host of KJZZ’s “The Show” for a conversation in front of a live audience on Wednesday, May 11, at 7:30pm at Scottsdale Center for the Performing Arts. Gilger will moderate a 60-minute discussion with...
Yotam Ottolenghi is a prolific cookbook author, with titles like Plenty, and Jerusalem topping best-seller lists. He also owns a number of London restaurants, including the award-winning NOPI. He writes for the Guardian and the New York Times, has designed great tableware, and created an empire by making vegetables incredibly alluring (though he's not a vegetarian).
Cookbook Star Yotam Ottolenghi, Who Visits Dallas This May, Tells Us How to Open New Worlds of Flavor
Yotam Ottolenghi is one of the most influential cookbook writers in the world today. His London restaurants, which range from high-end cooking to takeaway delis, have inspired a series of nine cookbooks, plus television specials and newspaper columns in the New York Times and the UK’s Guardian. More than...
The Israeli chef and author comes to Boston for a night of conversation. Israeli-born, Italy-raised, and London-based restaurateur Yotam Ottolenghi has earned praise for his cookbooks from culinary luminaries such as Mark Bittman and Deborah Madison, not to mention Food & Wine and The New York Times. On April 30, he will be in Boston for a night of conversation and conviviality at the Emerson Colonial Theatre.
We'll happily shout it from the rooftops: We're the hugest fans of chef, restaurateur, and cookbook author Yotam Ottolenghi. His recipes are bright, fresh, seasonal, and full of flavor — with complex and multilayered combinations of herbs, spices, and umami-filled game-changers (black garlic and pomegranate molasses, you're our new best friends). But we also love Ottolenghi's food for its comforting, homemade appeal, which leans on quality ingredients and achievable techniques to make the recipes sing.
Internationally known chef and educator Yotam Ottolenghi will join Forestville’s Chef Daniel Kedan at the Luther Burbank Center for the Arts on May 6 for a discussion about how we eat. Called one of the most innovative chefs and food writers of the past decade, Ottolenghi emphasizes a mix...
It has always been a great strength that there are so many international influences in the hospitality sector in this country: they enrich it, they make it interesting, they make it fun. But now, the perfect storm of the pandemic and Brexit is severely affecting that diversity. In my restaurants,...
Ahead of his visit, the chef talks cooking during Covid and why Australians have ‘an incredible understanding of food’
When Yotam Ottolenghi hired Studiomama to update his London test kitchen, the celebrated Israeli-born British chef was clear that he needed a short-term fix. But the design firm’s founders, Nina Tolstrup and Jack Mama, didn’t realize just how soon he’d be leaving the newly remodeled space. Less...
During the first pandemic lockdown in England, chef Yotam Ottolenghi and his husband were experiencing the same challenge many parents around the world were also facing: how to put three nutritious meals on the table each day while dirtying as few pots and pans as possible. His mind immediately went to pasta, a favorite of his two sons—and then to a dish his own Italian father often made when Ottolenghi was young: pasta al forno or baked pasta.
Stirring stuff: 10 simple and delicious risotto recipes, from Anna Del Conte, Yotam Ottolenghi, Meera Sodha …
Whether you’re looking to feed the kids, getting over a cold or just using up a few leftovers, we’ve got you covered