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
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Features recipes from within the cultural and religious melting pot of Jerusalem. From soups (spicy frikkeh soup with meatballs), meat and fish, vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains, to cakes and desserts, this title is packed with beautiful food and photography.

BEST COOKBOOK OF THE YEAR - Observer Food Monthly Awards 2014 Persiana: the new must have cookbook. Sabrina Ghayour's debut cookbook Persiana is an instant classic.... The Golden Girl - Observer Food Monthly A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream. Sabrina's highly anticipated follow-up, FEASTS, is out now! **Special Bonus Chapter** Download an exclusive 'Little Bites' bonus chapter for FREE by searching 'Feasts: Little Bites' and get 12 extra recipes, exclusive to Amazon.
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A stunning collection of the very best French recipes from the foremost authority on home-cooking in France.

Celebrated food writer Ginette Mathiot, author of Je sais cuisiner (the best-selling home-cooking book in France for over 90 years), taught three generations of French families how to cook.

In this elegant cloth-covered new collection of tried-and-tested accessible recipes, complete with two ribbon markers, more than 170 of the finest French dishes have been selected from her works, such as the iconic Onion Soup Gratin, Dauphinois Potatoes, as well as regional dishes including Beef bourguignon from Bourgogne and Ratatouille from Provence, and iconic staples such as Vol-au-vent, Eggs in meurette sauce, Vichy carrots, Stuffed oysters, Crème brûlée, Pears in wine, and Tarte Tatin.

With gorgeous, newly commissioned photography, an introduction by food writer Keda Black, and a fascinating foreword by the adopted Parisian pastry chef, cook, and writer, David Lebovitz, Classic French Recipes is the ultimate guide for all home cooks on how to prepare the most authentic and delicious French cuisine the French way. Lire la suite Fermer

Les 12 coups de minuit ont sonné, nous sommes mercredi, le jour des enfants, qui vont pouvoir composer des goûters effrayants, mais néanmoins délicieux : doigts de sorcières à croquer, petits monstres verts, verrines en forme de tombeaux. Le goûter du mercredi sera particulièrement scary ! Des recettes inspirées d'univers qui donnent des frissons.
Créatures, sorcières, alchimistes, fantômes, araignées... tous sont conviés pour concocter un buffet absolument renversant ! De la famille Adams à Halloween ou Dracula en passant par Frankenstein et la fameuse série Wednesday... retrouvez les meilleures recettes, salées ou sucrées, pour un mercredi effrayant ! Gâteau araignée, cerveaux à la crème, muffins momies, cocktail noir et rouge... ? Le jus de fraise devient du sang ; les traits de chocolat, des cicatrices ; et les cookies, des mâchoire de vampires ! Est-ce un frisson de terreur, de joie ou de faim qui parcourt votre échine ? Lire la suite Fermer

Cuisiner sur son bateau : plus de 100 recettes astucieuses pour cuisiner à bord comme à la maison !

Partir en week-end, en vacances ou en voyage sur un bateau, le rêve... Pourtant, dans un espace réduit, cuisiner nécessite un peu d'organisation : peu d'ustensiles, un petit espace de travail, un frigo minuscule et parfois un four ou une plancha...
Découvrez plus de 100 recettes ingénieuses et délicieuses pour réaliser des plats variés et de tout style.

Découvrez d'abord tous les conseils pour embarquer le matériel adapté et les ingrédients qui vous permettront de préparer des plats savoureux .

Au menu un tour du monde des salades, des apéros sur le pouce, des poissons, des coquillages et crustacés, des viandes et volaille, des quiches et des pizzas, des plats complets et bien sûr des desserts. Le tout en mode traditionnel... ou exotique ! Sans oublier le pain que vous pouvez faire vous-même, ainsi que des barres nutritives et quelques plats élaborés à partir de boîtes de conserve lorsque vous voulez aller vite.

Parce que cuisiner et manger en mer peut rester un véritable plaisir ! Lire la suite Fermer

This is comfort food, Ottolenghi-style.

In his much-anticipated new book, Yotam Ottolenghi brings his inspiring, flavour-forward approach to comfort cooking, delivering new classics that taste of home.

A bowl of pasta becomes Caramelised Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and a plate of mash is transformed into Garlicky Aligot Potato with Leeks & Thyme.

Weaving memories of childhood and travel with over 100 irresistible recipes, Ottolenghi COMFORT is a celebration of food and home - of the connections we make as we cook, and pass on from generation to generation.

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food.

In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.

Ottolenghi FLAVOUR combines simple recipes for weeknights, low effort-high impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works.

The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food:

Process explains cooking methods that elevate veg to great heights;
Pairing identifies four basic pairings that are fundamental to great flavour;
Produce offers impactful vegetables that do the work for you.

With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Vegetable Schnitzel, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.
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Ottolenghify every meal. Yotam Ottolenghi and his superteam are back, with flexible, flavour-packed dishes that all lend a little something to the next meal. It''s harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It''s tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day. Extra Good Things is rounded off with a chapter on the ''one basics'' of desserts for you to perfect and then adapt with your favourite flavour combinations, such as ''one basic mousse'' transformed into coffee mousse with tahini fudge. This is playing it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime. Praise for Ottolenghi Test Kitchen Shelf Love : ''I absolutely love this book!'' - Nigella Lawson ''You could cook out of this for years and never eat a dull meal.'' - Diana Henry, Telegraph ''In this guide to making the most of what you have, it''s inspiration that shines, rather than fancy ingredients.'' - Observer Books of the Year
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Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David's A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.' Nigella Lawson Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi's and Sami Tamimi's original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic.

Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads.

A new introduction sheds fresh light on a book that has become a national favourite.

Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem.

Praise for Ottolenghi:

'[A] book that has barely left my kitchen...the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of' Nigel Slater, The Observer Magazine 'Possibly the best cookery book I have ever owned. The recipes...are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.' Caroline Jowett, Daily Express 'A wonderful book for vegetarians and cake lovers alike' Bee Wilson, Sunday Times
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Biography & True Stories

With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column.

Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.

Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.
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Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding. This book focuses on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.

Relaxed, flexible home cooking from Yotam Ottolenghi and his superteam. Whether they''re conjuring up new recipes or cooking for themselves at home, the Ottolenghi Test Kitchen team do what we all do: they raid their kitchens. But then, they turn whatever they find into approachable creations with an ''Ottolenghi'' twist. This instinct is in perfect sync with recent times, when we''ve all been standing in front of our kitchen shelves, our cupboards and our fridges, wondering what to cook with what we''ve got; how to put a can of chickpeas or a bag of frozen peas to good use, instead of taking an extra trip to the shops. For the first time, the team welcome us into their creative space. These dishes pack all the punch and edge we expect from Ottolenghi, but offer more flexibility to make them our own, using what we''ve got to hand. There''s the ultimate guide to creamy dreamy hummus, a one-pan route to confit tandoori chickpeas and a tomato salad that rules them all. This book is all about feeding ourselves and our families with less stress and less fuss, but with all the ''wow'' of an Ottolenghi meal. It''s a notebook to scribble on and add to, to take its ethos and absolutely make it your own. This is how to cook, the OTK way.
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A celebration of British food in an authoritative and comprehensive collection of more than 550 traditional, authentic recipes.

British food, a cuisine steeped in history, is enjoying ever increasing popularity. Tasty, diverse, and inextricably linked to its roots, British food is as fascinating and varied as the landscape from which it originates. In this collection of more than 550 recipes for the home cook, Ben Mervis guides the reader on a mouth-watering culinary tour around the British Isles. Featuring recipes from England, Wales, Scotland, and Northern Ireland, alongside authoritative research into the origins and development of the cuisine, this comprehensive collection is both a delicious recipe book and compelling cultural history.

A guide to some of the world''s most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler Anthony BourdainAnthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania''s utter beauty and the stunning desert solitude of Oman''s Empty Quarter--and many places beyond.
In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives readers an introduction to some of his favorite places--in his own words. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid, World Travel provides essential context that will help readers further appreciate the reasons why Bourdain found a place enchanting and memorable.Supplementing Bourdain''s words are a handful of essays by friends, colleagues, and family that tell even deeper stories about a place, including sardonic accounts of traveling with Bourdain by his brother, Christopher; a guide to Chicago''s best cheap eats by legendary music producer Steve Albini, and more. Additionally, each chapter includes illustrations by Wesley Allsbrook.For veteran travelers, armchair enthusiasts, and those in between, World Travel offers a chance to experience the world like Anthony Bourdain. Lire la suite Fermer

Savor the culinary savoir-faire of Ferrandi Paris, the world-renowned cooking schoolTempering and coating, ganaches and truffles, puff pastry and candy, chocolate ribbons and other decorative flourishes-this essential reference reveals 42 fundamental techniques to master cooking with chocolate, explained step by step through text and more than 250 photographs.From the classics-chocolate mousse, custard tart, éclairs, profiteroles, macarons-to celebration cakes and sophisticated plated desserts, this volume presents 76 recipes for all occasions, from quick desserts to festive specialties, for the home chef and experienced professional alike.

Bake your way around the world with the ultimate collection of 300 irresistible, authentic, and delicious cookie recipes from nearly 100 countries

Whether enjoyed at breakfast, with afternoon tea, on holidays, or as a late-night snack, cookies are a universally beloved treat. In Crumbs, food writer, recipe developer, and self-confessed baking obsessive Ben Mims takes home cooks on a delicious tour across countries and cultures, presenting a sweet and satisfying guide to crumbly, crunchy, chewy desserts - from Snickerdoodles, Date-Filled Maamoul, and Almond Macaroons to Cardamom Biscuits, Italian Waffle Cookies, and Okinawan Brown Sugar Shortbread.

Organized geographically, Crumbs is chock-full of old-world and modern classics, and intriguing local recipes from more than 100 countries. Each begins with a fascinating origin story, followed by clear, step-by-step instructions and notes on regional variations.

Beginners will appreciate Mims's introduction to essential equipment, ingredients, and techniques such as shaping, rolling, and slicing, while bakers of all skill levels will find inspiration in the bounty of recipes, each carefully tested and perfected for home kitchens. Richly illustrated and easy to navigate, the book features gorgeous photographs and special icons designating dairy-free, gluten-free, vegetarian, and vegan recipes, as well as approachable, easy-to-make options that come together in 30 minutes or less.

Recipes include: Chocolate-Glazed Elisenlebkuchen, Danish Pepper and Spice Cookies, Egyptian Stuffed Eid Cookies, Filipino Powdered Milk Shortbreads, French Macarons, Icelandic Gingerbread, Malaysian Milky Cashew Cookies, Nigerian Coconut Macaroon Balls, Pakistani Cumin Seed Cookies, Portuguese Biscoitos, Puerto Rican Guava and Almond Thumbprint Cookies, Rugelach, Spanish Almendrados, Shrewsbury Biscuits, Speculaas, Sri Lankan Crunchy Sugar Cookies, Syrian Sesame and Pistachio Cookies, Thai Rolled Wafer Cookies, Venezuelan Shortbread Cookies, and Welsh Griddled Currant Cookies, plus international variations on wedding cookies, Christmas cookies, and other sweet treats for special celebrations. Lire la suite Fermer

FALASTIN is a love letter to Palestine, the land and its people; an evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi: The Cookbook, and Ottolenghi SIMPLE.

Travelling through Bethlehem, East Jerusalem, Nablus, Jenin, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover.

The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine.

With stunning food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich and complex land.

So get ready to laden your table with the most delicious of foods - from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats - here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.
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''A perfect balance of history, food, anecdotes and recommendations ... Carolyn''s enthusiasm for French gastronomy is legendary'' Michel Roux Jr

''Wondrous, witty, delicious and fun. Every page made me hungry'' Raymond Blanc

What makes a real salade nicoise?
What type of cheese is officially France''s stinkiest?
And who exactly are the Brotherhood of the Knights of the Giant Omelette?

Leading expert on French food and culture Carolyn Boyd shares the stories behind the country''s most fascinating foods and ingredients. Spanning every region of France and divided into 200 separate vignettes, each entry blends history and travel, personal anecdote and recipes.

Amuse Bouche is a book to be devoured: a beautifully illustrated, joyous celebration of French food, and a charming, practical guide to inspire your own travels - whether you''re a proud Francophile or don''t know your ficelle from your flute. Lire la suite Fermer

NOPI: THE COOKBOOK includes over 120 of the most popular dishes from Yotam's innovative Soho-based restaurant NOPI. It's written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you're a regular at the NOPI restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and delight.

All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks. There are dishes that long-time Ottolenghi fans will be familiar with - a starter of aubergine with black garlic, for example, or the roasted squash with sweet tomatoes - as well as many dishes which will stretch the home cook as they produce some of the restaurant's signature dishes at home, such as Beef brisket croquettes or Persian love rice. With chapters for starters & sides, fish, meat & vegetable mains, puddings, brunch, condiments and cocktails, a menu can easily be devised for any occasion and purpose.
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