Since opening his first deli in London 20 years ago, Yotam Ottolenghi, the Israeli-born British chef, has become an acclaimed chef, restaurateur, bestselling cookbook author, and household name. His unmistakable style of cooking, which includes bold Middle Eastern-inspired flavors and vegetable-centric dishes, has influenced chefs and home cooks alike. He has co-authored and published nine best-selling books. Amongst several prizes, Ottolenghi Simple, won the National Book Award and was selected as best book of the year by The New York Times.
Ottolenghi has been a weekly columnist for The Guardian for over thirteen years and is a regular contributor to The New York Times. His commitment to the 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 color, flavor, bounty and sunshine.
