Everything you love about Ottolenghi, made simple.
Yotam Ottolenghi's award-winning recipes are always a celebration- an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.
Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam's standout dishes that will suit whatever type of cooking you find easy - whether that's getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you're ready.
These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way-
S - short on time- less than 30 minutes
I - 10 ingredients or less
M - make ahead
P - pantry
L - lazy
E - easier than you think
Ottolenghi SIMPLE is the stunning new cookbook we have all been wishing for- Yotam Ottolenghi's vibrant food made easy.
Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in The Guardian?s FEAST magazine and has published seven bestselling cookbooks- PLENTY and PLENTY MORE (his collection of vegetarian recipes); OTTOLENGHI- THE COOKBOOK and JERUSALEM, co-authored with Sami Tamimi; NOPI- THE COOKBOOK with Ramael Scully; and SWEET with Helen Goh. Yotam has made two 'Mediterranean Feasts' series for More 4, along with a BBC4 documentary, 'Jerusalem on a Plate'.
"Fabulous book" Good Housekeeping "Simple food in a way that is undeniably Ottolenghi - in other words beautiful and delicious" Evening Standard "Simple, proves that taking a less complicated approach to cooking needn't mean losing out on flavour. Try these new recipes for an easier route to mealtime nirvana" Delicious magazine "[Yotam Ottolenghi's] latest title, Ottolenghi Simple is a thrill. I particularly adored the pasta with pecorino and pistachios, lamb with almonds and orange blossom, and baked rice with tomato confit and garlic. Many of the recipes have fewer than 10 ingredients and can be made in under 30 minutes. While a lot of cookbooks meet these criteria, few have Mr. Ottolenghi's far-ranging flair" Melissa Clark, New York Times "Fantastic. Scintillating flavours . . . dishes you can cook with ease" -- Diana Henry Sunday Telegraph
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