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.
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.
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.
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.
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.
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.
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.
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.
General Manager, The Hoxton, London
It is flavour, easy fresh ingredients and easy to follow, all wrapped up in an less complicated cooking style.
This is the first Ottolenghi cookbook I owned (in the UK edition) and it's the best, I think.
Whenever I'm cooking for vegetarian guests I really want to impress, this is the book I use.
Blogger of The London Foodie
This is perhaps the most used book in my collection, I return to it all the time
A kindred (aubergine-loving) spirit. This book is phenomenal.
Founder of SoFAB
The best vegetable cookbook ever, with lots of inspiration.
Writer, trainer, former chef and restaurateur
A breath of fresh air. Went "viral" because we needed it.
His recipes are stunning and delicious.
Assistant Professor at Penn State Abington
Creator of Konditor & Cook
Preserver, cookbook author and sometime food stylist
Broadcaster and chef
Artisan olive producer
Founder of Hiver Beers
Master Chocolatier & Director, Paul A. Young fine chocolates
Creative Partner at Here Design
Food writer and Daily Telegraph columnist
Head Chef and Owner Three Blue Ducks (with co - Owner Darren Robertson)
(Formerly) Operations Manager at Keith McNally restaurants in NYC
Vice-principal of Silwood Cookery School
Writer and Owner of Pear Cafe
Chef and Owner, The Square
Chef Patron of Benares
Food writer and broadcaster
Celebrity Maitre d'
Chef, Author and TV personality
Food writer and television presenter