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Yotam Ottolenghi

October is National Cookbook Month – Get Cooking!

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It’s fall and in most regions it’s beginning to get a little chilly in the evenings. Sweaters are starting to come out of the mothballs they’ve been resting in all summer long, blankets are being tucked into beds once again, decorative throws are being tossed on sofas, and logs from outside are being brought in for a crackling evening fire in the fireplace or wood-burning stove. If all this coziness is making you want to grab a cookbook and experiment with a new recipe for a hearty soup or stew, pot roast, chili (meatless or otherwise), steaming, in-season vegetables such as kale, butternut squash, turnips, brussels sprouts or broccoli, you are not alone. If you love to cook, as I…

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Yotam Ottolenghi’s Plenty More: Just as good the second time

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Plenty More is here, and there is plenty to love in it.  Few cookbooks have been so ardently anticipated as this follow-up volume to Yotam Ottolenghi’s 2011 sensation, Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi (Chronicle). To cut to the chase, the new volume, this one subtitled Vibrant Vegetable Cooking from London’s Ottolenghi and published by Ten Speed Press, is as beautiful and inspired as Ottolenghi’s fans imagined it would be. But that’s hardly a surprise from the Israeli-born, London-based restaurateur. Since Plenty, he has issued two other much-praised cookbooks. In 2012, the extraordinary Jerusalem: A Cookbook, co-authored with partner Sami Tamimi, explored the food—Jewish, Arab, and everything else—of the city where both Ottolenghi, a Jew, and Tamimi, an Arab,…

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