Yotam Ottolenghi wrote Ottolenghi: The Cookbook with Sami Tamimi, his business partner and co-chef, before Plenty and the New York Times bestselling Jerusalem. Now, their debut cookbook comes to America for the first time.
Ottolenghi grew up in Jewish West Jerusalem. Tamimi was raised in the Muslim neighborhoods of East Jerusalem. Reflecting the diverse tastes of their youth, Ottolenghi: The Cookbook presents 140 recipes featuring bold and flavorful ingredients, aromatic herbs, and the culinary traditions of the Mediterranean, as well as influences from California, Italy, and North Africa.
The flavors they highlight include: sea salt, lemon, garlic, olive oil, cilantro, mint, yogurt, maple syrup, tahini, pink peppercorns, sumac, and za’atar. Ottolenghi: The Cookbook features dishes like harissa-marinated chicken with red grapefruit salad, cauliflower and cumin fritters with lime yogurt, eggplant-wrapped ricotta gnocchi with sage butter, pistachio and ginger biscotti and more.
Ottolenghi owns an eponymous group of four restaurants, plus Nopi in London. In conversation with cookbook author Joan Nathan. Book signing to follow.
The speakers were introduced by Esther Foer and Mark LaFramboise.
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