Ottolenghi: The Cookbook

by Yotam Ottolenghi and Sami Tamimi


This seminal cookbook is a lover letter to the flavors of the city that chefs (and colleagues) Yotam Ottolenghi and Sami Tamimi remember from their respective childhoods, a city with a “tapestry of cuisines”. Dishes are complex and vibrant - try Lemony Leek Meatballs or Sweet Filo Cigars. There is a chapter on stuffing - a favorite of ours is the Lamb-stuffed Quince with Pomegranate and Coriander.

from the publisher

Ottolenghi is one of the most iconic and dynamic restaurants in the country. Its unique blend of exquisite, fresh food, abundantly presented in a cutting-edge, elegant environment, has imaginatively redefined people's dining expectations. For the first time, Yotam Ottolenghi and Sami Tamimi are publishing here their superb sweet and savoury recipes.

Yotam and Sami's inventive yet simple dishes are inspired by their respective childhoods in West and East Jerusalem but rest on numerous other culinary traditions, ranging from North Africa to Lebanon, Italy and California. The 140 original recipes cover everything from accomplished meat and fish main courses, through to many healthy and quick salads and suppers, plus Ottolenghi's famous and delectable cakes and breads.

Ottolenghi: The Cookbook captures the zeitgeist for honest, healthy, bold cooking presented with flair, style and substance. This painstakingly designed, lavishly photographed recipe book offers the timeless qualities of a cookery classic.

Why aren’t the recipes for this book available on ckbk?

We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.

Books which are part of ckbk's collection show one of these two logos:

  • now available on ckbk now available on ckbk
  • coming soon to ckbk coming soon to ckbk
Original Publisher
Ebury Press
Date of publication

Recommended by

Jeremy Pang

Founder & Head Chef of School of Wok

Although the Chinese do not seem to have a 'veg only' diet in any way, having been brought up in the UK, I do like to have a variation in my meals throughout the week and love to experiment with light, natural flavours and ingredients. I'm sure many will agree that Ottolenghi has a knack for making fresh salads and root vegetables stand out and I love the balance of flavours through the recipe book.

Rowan Yapp


All his books have had an impact on me but I have picked the first as that was the original game-changer; it caused a revolution by stealth. As well as getting me excited about a whole new region of food it also made me think about salads and baking with new eyes. No mean feat for one single book.

Holly Bell

Recipe writer, presenter and blogger

After leaving London I missed the wonderful coffee shops and international delis, so abundant in their wares. The pictures in this book make me London-sick. The recipes always result in enquiries for more.

Julie Friend

Chef, food writer and Masterchef winner

I remember visiting the first Ottolenghi in Notting Hill and standing spellbound in front of the window display. It influenced much of what I did i my delis and for my private catering.

Eleanor Maidment

Food writer

What a ground-breaking book. I think it truly change the way we cook, introducing ideas of colour, texture and so many ingredients that we hadn’t really cooked with before.

Victoria Prever

Food Editor, Jewish Chronicle

I could have chosen a few of this lovely man’s books. I love the first one as I’ve probably cooked more from it than any of the others. A classic.

Emma Kay

Food writer

In many ways this book changed the way I work with food and provided me with the opportunity to experiment with lots of new flavours.

Gaitri Pagrach-Chandra

Food writer and author

The big bold flavours and intriguing spice blends paired with often very ordinary vegetables made me sit up and take notice.

PJ Kenny

General Manager, The Hoxton, London

It is flavour, easy fresh ingredients and easy to follow, all wrapped up in an less complicated cooking style.

Nicola Twilley


This is the first Ottolenghi cookbook I owned (in the UK edition) and it's the best, I think.

Misti Traya

Food writer

Whenever I'm cooking for vegetarian guests I really want to impress, this is the book I use.

Luiz Hara

Blogger of The London Foodie

This is perhaps the most used book in my collection, I return to it all the time

Caroline Craig

Food writer

A kindred (aubergine-loving) spirit. This book is phenomenal.

Liz Williams

Founder of SoFAB

The best vegetable cookbook ever, with lots of inspiration.

Cath Kerry

Writer, trainer, former chef and restaurateur

A breath of fresh air. Went "viral" because we needed it.

Jenny Hartin

Cookbook critic

His recipes are stunning and delicious.

Julian Carter

Head Baker

Marissa Nicosia

Assistant Professor at Penn State Abington

Atul Kochhar

Chef Patron of Benares

Philip Howard

Chef and Owner, The Square

Judy Joo

Chef, Author and TV personality

Frances Quinn

Food writer and television presenter

Kylee Newton

Preserver, cookbook author and sometime food stylist

Simon Hurley

Artisan olive producer

Gerhard Jenne

Creator of Konditor & Cook

Caz Hildebrand

Creative Partner at Here Design

Barry Smith


Carianne Wilkinson

Vice-principal of Silwood Cookery School

Xanthe Clay

Food writer and Daily Telegraph columnist

Paul A Young

Master Chocolatier & Director, Paul A. Young fine chocolates

Sam Stern

Food writer

Hannah Rhodes

Founder of Hiver Beers

John Quilter

Broadcaster and chef

John Healey

Celebrity Maitre d'

Elly Curshen

Writer and Owner of Pear Cafe

Sophie McNally

(Formerly) Operations Manager at Keith McNally restaurants in NYC

Jay Rayner

Food writer and broadcaster

Mark LaBrooy

Head Chef and Owner Three Blue Ducks (with co - Owner Darren Robertson)