Yotam Ottolenghi’s path to the world of cooking and baking, where he is now a popular authority, has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he then made a radical career shift, moving to London in 1997. He started as an assistant pastry chef at the Capital, and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington, Belgravia and Kensington.
Books by Yotam Ottolenghi
Interviews with Yotam Ottolenghi
Interviews where books by Yotam Ottolenghi were recommended
In this interview two celebrated chefs discuss the best books to help you capture the complex flavours and colours of Persian food. Along the way they describe their favourite Persian treats, including mouth-watering lattice window syrup cakes and rice with saffron and morello cherries.
Jerusalem is one of the most beautiful cities in the world and a place of longing for three faiths—and yet we know it mostly as a place of strife and conflict. British historian Simon Sebag Montefiore, author of Jerusalem: the Biography, recommends books that capture the historical ups and downs of this ever-changing city, but also its vitality, including its irresistible cuisine.
One Tin Bakes: Sweet and Simple Traybakes, Pies, Bars and Buns
by Edd Kimber
The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes
by Nik Sharma
Vegetable Kingdom: The Abundant World of Vegan Recipes
by Bryant Terry
In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean
by Hawa Hassan & Julia Turshen
Ottolenghi Flavor: A Cookbook
by Ixta Belfrage & Yotam Ottolenghi
If nothing else, 2020 has at least given many of us a lot of time to experiment in the kitchen. Here Becky Krystal, lead writer for the Washington Post’s Voraciously, recommends cookbooks relevant for a year in which grocery shopping has been complicated and the world has become more interconnected than ever.