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Ottolenghi SIMPLE Hardcover – 6 September 2018
Yotam Ottolenghi (Author) Find all the books, read about the author, and more. See search results for this author |
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The Sunday Times and New York Times Bestseller. Winner at The National Book Awards 2018
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.
Buy the SIMPLE 10 ingredients at ottolenghi.co.uk
- Print length320 pages
- LanguageEnglish
- PublisherEBURY PRESS - TRADE
- Publication date6 September 2018
- Dimensions20.2 x 2.9 x 27.7 cm
- ISBN-109781785031168
- ISBN-13978-1785031168
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Product description
Review
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
Book Description
About the Author
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Product details
- ASIN : 1785031163
- Publisher : EBURY PRESS - TRADE (6 September 2018)
- Language : English
- Hardcover : 320 pages
- ISBN-10 : 9781785031168
- ISBN-13 : 978-1785031168
- Dimensions : 20.2 x 2.9 x 27.7 cm
- Best Sellers Rank: 68 in Books (See Top 100 in Books)
- 1 in Soul Food
- 2 in Celebrity & TV Show Cookbooks
- 2 in Main Courses & Side Dishes
- Customer Reviews:
About the authors
Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Cooking section and has a weekly column in The Guardian. His previous book, Ottolenghi Simple, was selected as a best book of the year by NPR and The New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.
Tara Wigley – Tara worked in publishing for the best part of a decade before switching to food and writing in 2010. She trained at the Ballymaloe cookery school, in Ireland, before starting to work with Yotam Ottolenghi in 2011. Initially testing recipes with Yotam, she soon became his writing collaborator. Tara was very involved with the creation of PLENTY MORE (2014) and is credited on the title page with the writing of THE NOPI COOKBOOK (2015), the re-launched edition of the first OTTOLENGHI COOKBOOK (2016) and SWEET (2017). She is the co-author of SIMPLE (2018), with Yotam Ottolenghi and FALASTIN (2020), with Sami Tamimi.
Customer reviews

Top reviews from Australia
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Try his preserved lemon chicken, or his spiced apple cake made with sour cream, sweet potato chips or cauliflower with tahini sauce....
I have bought at least 10 of these books, and given one to all my friends and family. Its an essential in the kitchen!
The recipes really are simple, and apart from caraway seeds, I didn’t have to buy a new list of odd, hard to find, expensive ingredients. It took me 1.5 hours to make all 3 from start to finish - and I am happy knowing that if I were to make any of the recipes again they would only take me 30 minutes.
This book is great for anyone wanting some healthy, delicious and relatively simple/quick to prepare ideas.
Top reviews from other countries

So the recipes taste good but the simple title does not mean quick!


The recipes have beautiful photos to show you what you’re aiming for (I find if I don’t have a picture to go with a recipe, I have no incentive to make it) and the recipes are pretty straight-forward, as the title would suggest.
As someone who is gluten intolerant there are a number of recipes that have to be adapted but actually there’s still a lot here I can eat, which is nice - new ways of doing raw and cooked vegeatables are always welcome (for example the Hot Charred Cherry Tomatoes with Cold Yoghurt) and I absolutely love the Bridget Jones’s pan-fried salmon. I had to ignore a whole chapter on noodles and pasta and also largely steered clear of the deserts.
I still gave this book 5 stars because of its simplicity and wonderful culinary ideas and after all, it doesn’t set out to be a GF cookbook.

A really good book.

I have tried a few recipes from this book. I am by no means a novice I have found the recipes I've tried as too heavily fusion, such as the Mustardy Cauliflower Cheese, page 92. A cross on Aloo Gobi (which he fails to mention or worse even, accept ) and with the epitome of comfort food- in my opinion - Cauliflower Cheese.
I stuck to the recipe to the tee. I feel one cannot review a recipe conclusively unless this is done.
The dish was a massive fail, to say the least.
The flavours just didn't mingle, the use of curry powder, chillies and cumin, even whole black mustard seed is just plain wrong. Cheddar cheese is not Indian, nor is a parsley and breadcrumbs gratin. It was so off the mark, that I had to look again at the cover to ensure I had grabbed an Ottolenghi book. I felt as though the recipe drying team had tried to hard to replicate two opposing dishes into one amalgamation.
The friend I cooked for, a novice cook, who is more of a taster. Which I think helps as he can skip the delicate nuance of ingredients and judge dishes for what they are. Remarked that he thought it seems like Ottolenghi was trying to fill the pages to sell the book on his brand name.
I agree with this entirely. Sorry Ottolenghi. On the plus, I'm not giving up on this book entirely, I'm almost certain there's a hidden gem in there. Somewhere.