Yotam Ottolenghi

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 where books by Yotam Ottolenghi were recommended

The best books on Jerusalem, recommended by Simon Sebag Montefiore

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.

The Best Cookbooks of 2020, recommended by Becky Krystal

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.

© Five Books 2022