Ottolenghi's ground-breaking classic cookbook, which captured the zeitgeist for using imaginative flavours and ingredients, is relaunched with a contemporary design.
Yotam Ottolenghi (Author)
Yotam Ottolenghi is the restaurateur and chef-patron of the six
London-based Ottolenghi delis, as well as the NOPI and ROVI
restaurants. He is the author of eight bestselling and
multi-award-winning cookery books. Yotam has been a weekly
columnist for the Saturday Guardian for over thirteen years and is
a regular contributor to the New York Times. His championing of
vegetables, as well as ingredients once seen as 'exotic', has led
to what some call 'The Ottolenghi effect'. This is shorthand for
the creation of a meal which is full of colour, flavour, bounty and
sunshine. Yotam lives in London with his family.
www.ottolenghi.co.uk @Ottolenghi
Sami Tamimi (Author)
Sami Tamimi was born and raised in Jerusalem and was immersed in
food from childhood. He started his career as commis-chef in a
Jerusalem hotel and worked his way up, through many restaurants and
ethnic traditions, to become head chef of Lilith, one of the top
restaurants in Tel Aviv in the 1990's.
Sami moved to London in 1997 and worked at Baker and Spice as head
chef, where he set up a traiteur section with a rich Middle-Eastern
and Mediterranean spread. In 2002 he partnered with Noam Bar and
Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company
now has four stores and two restaurants, NOPI and ROVI, all in
central London.
In his position as the executive head chef, Sami is involved in
developing and nurturing young kitchen talents and creating new
dishes and innovative menus.
Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two
bestselling cookbooks- Ottolenghi- The Cookbook and Jerusalem- A
Cookbook.
Ottolenghi’s ground-breaking classic cookbook, which captured the
zeitgeist for using imaginative flavours and ingredients, is
relaunched with a contemporary design.
*Ebury Press*
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