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.

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.

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Recommended by

Antonia Lloyd

TV producer and food writer

My copy of this original Ottolenghi cookbook has been my most used book of the last 15+ years and I’ve marked with a tick and a star every successful dish I’ve made. It opened my eyes to the vibrancy and flavour of quality vegetable dishes and new ingredients rooted in Middle Eastern cuisine like tahini, zaatar and pomegranate molasses. I also love the baking and patisserie section – the recipes are exceptional.

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

Editor

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.