counter create hit Ottolenghi Simple: A Cookbook - Download Free eBook
Ads Banner
Hot Best Seller

Ottolenghi Simple: A Cookbook

Availability: Ready to download

A collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors. Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead o A collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors. Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za'atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.


Compare
Ads Banner

A collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors. Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead o A collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors. Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za'atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.

30 review for Ottolenghi Simple: A Cookbook

  1. 5 out of 5

    Jennie

    I pre-ordered this book, because Yotam Ottolenghi's recipes are almost always huge successes for me. I like his sense of flavor and some of the surprising combinations he comes up with. I thought this book would be perfect for weeknight cooking. Unfortunately, I find the recipes aren't so much "simple" as "less complicated, sometimes, but also frequently less flavorful". First, the good. I do like that he lays out his criteria and has a SIMPLE acronym to advise which recipes meet which criteria. I pre-ordered this book, because Yotam Ottolenghi's recipes are almost always huge successes for me. I like his sense of flavor and some of the surprising combinations he comes up with. I thought this book would be perfect for weeknight cooking. Unfortunately, I find the recipes aren't so much "simple" as "less complicated, sometimes, but also frequently less flavorful". First, the good. I do like that he lays out his criteria and has a SIMPLE acronym to advise which recipes meet which criteria. Unfortunately, it seems to be inconsistently applied throughout the book, but it's at least a start. He covers the basic pantry ingredients you'll need; I'm not sure I agree with all of them - for example, rose harissa is very difficult to find and quite expensive, at least in the US, and regular harissa works too - but it's nice to have that all covered in detail. And some of the recipes are very, very good, in typical Ottolenghi style. The rose harissa chickpeas with flaked cod are truly easy to make and extremely delicious. The lamb meatballs with feta are great for a weeknight, though you can bake them all the way through rather than fry+bake to make it even faster. There's a baked mint rice with an olive-pomegranate salsa - that salsa is 100% fantastic and I would eat it on anything. Very easy to throw together, too. The bad: A lot of the dishes just seem not quite complete. The slow-cooked chicken with crisp corn crust has turned out poorly for many people in a couple of cookbook clubs in which I participate. The crust seems to just kind of sink into a soggy mess. And the chicken itself is... I can see where he's going, but there are about fifteen other chili recipes I'd rather eat. The chicken marbella turns out with quite soggy skin, which could be remedied if he instructed air drying. Perhaps it's my American tastes but I don't prefer soggy poultry skin. The sauce itself was good but not amazing. The overall feel of the book just hasn't been inspiring to me the way Ottolenghi's other books are. In summary, the problem is perhaps that my expectations were too high; however, if you haven't cooked with Ottolenghi before, I would recommend a different book first, like Jerusalem or Plenty.

  2. 5 out of 5

    Caitlin Hawksley

    Sections: Brunch; Raw Veg; Cooked Veg; Rice, Grains, and Pulses; Noodles and Pasta; Meat; Seafood; Dessert Pros: Just. Wow. I borrowed this cookbook from the library, expecting to get maybe a week's worth of meals out of it, but I got two weeks' worth, and I want to keep trying more recipes. Every. Single. Recipe. Was SO solid. Great flavors, great techniques, great challenges. Lots of beautiful photos. Cons: I know the title of the book is "Ottolenghi Simple," and, readers might not realize until Sections: Brunch; Raw Veg; Cooked Veg; Rice, Grains, and Pulses; Noodles and Pasta; Meat; Seafood; Dessert Pros: Just. Wow. I borrowed this cookbook from the library, expecting to get maybe a week's worth of meals out of it, but I got two weeks' worth, and I want to keep trying more recipes. Every. Single. Recipe. Was SO solid. Great flavors, great techniques, great challenges. Lots of beautiful photos. Cons: I know the title of the book is "Ottolenghi Simple," and, readers might not realize until they delve in, but SIMPLE is an acronym. S = Short on Time. I = Ingredients: 10 or fewer. M = Make ahead. P = Pantry-led. L = Lazy-day dishes. E = Easier than you think. Each recipe earns at least one of these labels, but I did find that some recipes were still very involved and took a long time, which didn't feel simple to me. Also, I learned quickly to cut back on the oil. Ottolenghi has a heavy hand. No, thank you: I tried close to 20 recipes and would make each one again. More, please: Roasted whole cauliflower with green tahini sauce (Serving the cauliflower whole was a fun crowd-wower, and I'd put the green tahini sauce on anything.), Iranian herb fritters (Vivid, new flavors, and, yes, the green tahini sauce made a reappearance as an accompaniment at our dinner table.), Bridget Jones's pan-fried salmon with pine nut salsa (I've never made salmon before, and this recipe made me feel like a pro!), mint and pistachio chocolate fridge cake (Graham crackers, rum-soaked raisins, 3 bars of chocolate, and pistachios. You just can't go wrong.) I'll be buying a copy of this one.

  3. 4 out of 5

    Graeme Roberts

    This is my desert island cookbook, as long as the island has a store selling a profusion of fresh vegetables, fruits, and Middle Eastern, Asian, and Italian ingredients. I certainly haven't cooked all the dishes, which might take a year or two, but reading them was a torturous experience as I drooled onto my virtual silk tie. I can honestly say that not a single dish, from Raw Veg to Dessert was less than delicious. I could taste them in my culinary imagination! Their simplicity, creativity, and This is my desert island cookbook, as long as the island has a store selling a profusion of fresh vegetables, fruits, and Middle Eastern, Asian, and Italian ingredients. I certainly haven't cooked all the dishes, which might take a year or two, but reading them was a torturous experience as I drooled onto my virtual silk tie. I can honestly say that not a single dish, from Raw Veg to Dessert was less than delicious. I could taste them in my culinary imagination! Their simplicity, creativity, and goodness (anything to avoid talking about health and wellness) is obvious. The few potentially unfamiliar ingredients (no pickled breast of Himalayan crevasse dove here) are described in detail at the end of the book, including advice about what to look for and where to find them. Thank Cod that Ottolenghi and his recipe wranglers did not try to be authentically anything (so depressingly 20th century) but combined strong elements of Middle Eastern cooking with Chinese and Italian. We are, after all, so cosmopolitan. I just Amazoned another copy to my daughter and son-in-law in San Francisco, since I will be visiting in two weeks, and a man must eat. Women too, I know.

  4. 5 out of 5

    Shipshapeeatworthy

    Yotam Ottolenghi is a person who has changed the way people view food. Difficult to categorize, his style works on the premise that food is all about flavour and unorthodox combinations (prior to receiving Ottolenghi Simple I had made one of his recipes from an earlier cookbook -- Roasted Brussels Sprouts w/ Pomelo and Star Anise -- if this is not an unorthodox pairing, I'm not sure what is! But what I can say is that it was a flavor memory my mouth won't soon forget). His food is elegant because Yotam Ottolenghi is a person who has changed the way people view food. Difficult to categorize, his style works on the premise that food is all about flavour and unorthodox combinations (prior to receiving Ottolenghi Simple I had made one of his recipes from an earlier cookbook -- Roasted Brussels Sprouts w/ Pomelo and Star Anise -- if this is not an unorthodox pairing, I'm not sure what is! But what I can say is that it was a flavor memory my mouth won't soon forget). His food is elegant because it simply is, not because it's been styled to be so. But with the unexpected or unorthodox leads to some challenges sourcing ingredients. Maybe like some of you home cooks out there you've admired the Ottolenghi ethos but you've been intimidated by the ingredient list or the sophisticated-sounding recipe titles (more elevated than a simple home cook can easily achieve). I've found that while I'm drawn to the recipes they seem to be more in the category of "weekend cooking" (when you have the time to fuss over a recipe) rather than being something a home cook can work with in order to get a weeknight meal on the table. This being said and to be perfectly honest these aren't criticisms. In an answer to the humble, yet eager home cook we are given Ottolenghi Simple. In the introduction he says something that made me laugh, "I know, I know: I've seen the raised eyebrows, I've heard the jokes. The one about the reader who thought there was part of the recipe missing as they already had all the ingredients they needed in their cupboard. Or the one that goes, 'Just popping out to the local shop to buy the papers, milk, black garlic, and sumac!'" What this means for the home cook is that a uniquely Ottolenghi primer has been developed with accessibility at its core. Do the ingredient lists resemble my daughter's list to Santa (never ending)? Not at all! It was a pleasant surprise that the ingredient lists were moderate -- even coming in at 10 or fewer for many of the recipes! Can you cook from it on a weeknight and not see the hangry rage on the faces of your family as they wait for dinner to be served? Definitely! Even if you're feeling that the time between coming home from work and dinnertime is compressed there are loads of recipes to turn to. Is the Ottolenghi-ness diluted? Gosh no! Since receiving this book to review I've made some really delicious food. Nothing intimidating here -- just as they put it: "Recipes that give you the time to do everything else"! As soon as you open the cover you're met with an acrostic of the word "simple" -- S (short on time), I (ingredients: 10 or fewer), M (make ahead), P (pantry-led), L (lazy-day dishes), E (easier than you think). A more in-depth description of each is given in the introduction because each of these letters and meanings are used in conjunction with each recipe. When I made the Hot, Charred Cherry Tomatoes with Cold Yogurt, for example, the letters "S" and "I" appeared below the recipe title in order to indicate that this recipe was good if you're short on time and contained 10 or fewer ingredients. While some might find this strategy both novel and useful I didn't. At first, I thought I would really make use of this feature but in the end I'm not sure if I ever chose a recipe because of the letters or referred to the letters at all. The book is divided into 8 main chapters -- Brunch, Raw Veg, Cooked Veg, Rice, Grains, and Pulses, Noodles and Pasta, Meat, Seafood, and Dessert -- with a few sections added in which focus on simple menus (for everyday), special menus (for occasions), and what we've come to recognize as "Ottolenghi Ingredients" (Urfa Chile Flakes, Pomegranate Molasses, Sumac are a few I used and were easy to source -- the molasses I bought at Walmart). I went into this review owing three Ottolenghi cookbooks and having only tried one recipe (mea culpa!) to cooking 10 recipes right-zippity off the bat! Recipes worked out perfectly and were enjoyed by my whole family! What's not to like about that? The Buckwheat and Haricots Verts Salad was one of my favourites -- I loved the different textures here along with the fresh mint. My daughter loved the curried lentil soup. The Green Onion and Ginger Salsa from the Beefsteak Tomato Carpaccio is something so delicious that I needed to triple the next time I made it! One question that I've been asked is whether or not Ottolenghi Simple is suitable for vegan, vegetarian, and/or gluten-free diets. Speaking from experience as a vegetarian there are many, many recipes that suit. I had no troubles finding recipes to try. As for the other diets, this is addressed at the end of the book -- ""free-from" focus was not, this time, a priority" which is to say that there are vegan and gluten-free suitable recipes but there isn't any special index (etc.) to show this. Since this book is full of whole food ingredients and is focused on flavour I think there is a broad appeal -- you might just have to explore and seek out those recipes for yourself. The Brunsli Cookies are gluten-free (they use almond meal instead of flour which gives the cookies a very fudge-y texture when mixed with the chocolate and egg whites). Out of the ten recipes I've tried so far 7 of them were (or could be with some subbing) vegan and 3 relied on eggs in a way that you couldn't substitute for. I think that Ottolenghi has successfully translated what has made him so remarkable -- ingredients and flavour -- into something that is 100% accessible for the home cook without compromise. Please note that this review is an excerpt of a longer version posted to www.shipshapeeatworthy.wordpress.com I would like to take this opportunity to thank Appetite by Random House / Penguin Random House for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.

  5. 5 out of 5

    Matt

    Yotam Ottolenghi’s most recent cookbook, SIMPLE, provides some pretty great recipes to fit a more practical style of cooking depending on the recipe: Short on time; Ingredients 10 or less; Make ahead; Pantry-based; Lazy; Easier than you think. Ottolenghi’s Plenty is one of my go-to cookbooks with its heavily seasoned, though sometimes finicky, vegetarian dishes, several of which have become staples in our home, so I was very curious to explore recipes of his in a slightly pared down form. A samp Yotam Ottolenghi’s most recent cookbook, SIMPLE, provides some pretty great recipes to fit a more practical style of cooking depending on the recipe: Short on time; Ingredients 10 or less; Make ahead; Pantry-based; Lazy; Easier than you think. Ottolenghi’s Plenty is one of my go-to cookbooks with its heavily seasoned, though sometimes finicky, vegetarian dishes, several of which have become staples in our home, so I was very curious to explore recipes of his in a slightly pared down form. A sample of what we’ve tried: Puy Lentils with Eggplant, Tomatoes, and Yogurt: I love this recipe, and I’m generally not a huge fan of eggplant. It’s light and flavorful and is packed full of protein. I’ve already made it twice. Gigli with Chickpeas and Za’atar: This is a really hearty, immaculately flavored pasta dish. The layered tastes of anchovy, cumin, lemon, za’atar, and thyme is perfect. Any easy excuse to use some of the pasta and cans of chickpeas in the pantry. Orzo with Shrimp, Tomato, and Marinated Feta: My partner loves orzo, so this was an easy sell. Shrimp, tomato, feta, pasta, and a bit of citrus is such an amazingly simple combo that works perfectly every time. I could eat this once a week. Stuffed Zucchini with Pine Nut Salsa: A pretty straightforward stuffed zucchini recipe with good flavoring, especially the pine nut salsa which I’m going to start using on other dishes. I think Ottolenghi was trying to fit this into a 30 minute time limit, so the prep work could have been more polished; for example, he doesn’t dice the meat removed from the zucchini which would make the stuffing more manageable and less uneven. Also, for me it’s too heavy on breadcrumbs. This is thus far the only Ottolenghi dish that I’ve been somewhat disappointed in; although the salsa saves it. While going back into SIMPLE to figure out which recipes I’ve tried, I just noted another dozen that need to be cooked soon (hello rose harissa chickpeas with flaked cod), so this will be a cookbook to live with for a long while.

  6. 4 out of 5

    Sophie

    Recipes I've tried 1. Chile fish with tahini (1/2/20)-this recipe was SO GOOD. Great flavors, nice kick, healthy. I would definitely make it again! 2. Curried coconut, tomato, and lentil soup (1/5/20)-This one seemed a bit bland at first but it's one of those dishes with a subtle flavor that grows as you eat more of it. It also seems like a great base, something where I could easily add more stuff. Next time I might do a bit less ginger and more of the curry powder/red pepper flakes.

  7. 5 out of 5

    Savanna

    This has my minty baked rice with pomegranate and olive relish, which I make at least once every few months. It's incredible. The majority of this cookbook is vegetables in new and surprising ways. I really love the S-I-M-P-L-E concept. L-- Lazy cooking-- is my favorite, since it mostly involves throwing things into a pot or a pan and let it simmer away.

  8. 5 out of 5

    Sjancourtz

    The first few books--Ottolenghi, Jerusalem, and Plenty--were all packed with delicious recipes for beautiful foods. I own them all and use them all, and have rated them Five Stars here and elsewhere. I love them, truly. But this one? I am only interested in making four dishes, and that's because they're much like other recipes from previous books. A lot of dishes use rose harissa, which I don't like at all. Other herb and spice combinations are a bit lengthy for a cookbook that bills itself as " The first few books--Ottolenghi, Jerusalem, and Plenty--were all packed with delicious recipes for beautiful foods. I own them all and use them all, and have rated them Five Stars here and elsewhere. I love them, truly. But this one? I am only interested in making four dishes, and that's because they're much like other recipes from previous books. A lot of dishes use rose harissa, which I don't like at all. Other herb and spice combinations are a bit lengthy for a cookbook that bills itself as "Simple." Changing Chicken Marbella to use dates instead of prunes? Please. Even the cakes are not something I'd want to try--too sweet, too soggy, too likely to burn. (I don't want a recipe that says "bake the cake for 30 minutes then cover it with foil to avoid burning and cook for another 30-40 minutes." Other coffeecakes taste great and don't require this anti-burn measure. )

  9. 5 out of 5

    BrittKay

    Ottolenghi did it again! I have yet to make a bad meal out of any of his cookbooks. This one is even better than the others because the recipes are, in fact, simple. This past Tuesday, in anticipation of Thanksgiving, we made EIGHT dishes! Each one was fantastic. Now I’m hungry...

  10. 4 out of 5

    Charlotte Lloyd

    LOVE HIS COOKING STYLE!!!!

  11. 4 out of 5

    Margaret

    I am completely biased as I think Yotam Ottolenghi is currently the most influential food writer, recipe developer and chef. His name has become synonymous with a style of food that beloved fans instantly recognise. He has, through each of his books Plenty, Plenty More, Jerusalem and now Simple, taken us on a culinary journey through the Mediterranean mostly making vegetables the hero. He has introduced us to delicious ingredients, foods and flavors and most importantly has made them delicious a I am completely biased as I think Yotam Ottolenghi is currently the most influential food writer, recipe developer and chef. His name has become synonymous with a style of food that beloved fans instantly recognise. He has, through each of his books Plenty, Plenty More, Jerusalem and now Simple, taken us on a culinary journey through the Mediterranean mostly making vegetables the hero. He has introduced us to delicious ingredients, foods and flavors and most importantly has made them delicious and 'doable' for the home cook. Anyone who has tasted roasted eggplant with a dollop of creamy yoghurt or who craves for roasted cauliflower with green tahini sauce should thank Ottolenghi. His latest book, Simple, combines everything that has become staple Ottolenghi (ingredients and flavours) but is a collection of recipes that are easy and effortless. This means lots of delicious food that can be prepared ahead, or sourced from your pantry or whipped up for a tasty week night dinner or can be prepared in a single dish. You will not be disappointed with this latest (and best) offering. There is everything to love about this book and this chef!

  12. 4 out of 5

    Molly

    I rarely buy cookbooks, but Ottolenghi recipes have proven to consistently be delicious, and this book recognizes that his usual recipes are a tad on the "where am I even going to find that and why does he assume everyone has rosewater and sumac in their pantry" variety. There are some really promising ones in here- and the "simple" method is nice for recognizing that sometimes you have lots of time, but don't want to get a bunch of ingredients; or maybe vice versa. I guess I will update when I' I rarely buy cookbooks, but Ottolenghi recipes have proven to consistently be delicious, and this book recognizes that his usual recipes are a tad on the "where am I even going to find that and why does he assume everyone has rosewater and sumac in their pantry" variety. There are some really promising ones in here- and the "simple" method is nice for recognizing that sometimes you have lots of time, but don't want to get a bunch of ingredients; or maybe vice versa. I guess I will update when I've actually made one. Which... may be awhile- I may have a slight recipe hoarding problem at the moment. :)

  13. 5 out of 5

    Laurel

    Everything I have made so far has been delicious and loved by the entire family. Can't wait to make dinner tonight! Later this afternoon, starting a batch of preserved lemons.... and who knows, black garlic may be next.

  14. 4 out of 5

    Kayo

    I think the title is misleading. Not simple in any way. Disappointing.

  15. 4 out of 5

    Tamra

    As always, very attractive cookbooks from Ottolenghi. But sadly for my location and stage of life, it is more of a coffee table book. I’d give a lot to eat at his restaurant though!

  16. 4 out of 5

    Jos M

    Hands down the best cookbook I own.

  17. 4 out of 5

    Alexa

    I thought that since I loved Ottolenghi's previous book (Sweet), I'd also like this one, but nothing could have been further from the truth. My main problem was the fact that I didn't have full ingredients to make even one recipe! (And I have a pretty well stocked pantry!) Every single recipe had at least one spice or ingredient that was far from standard western fare: Harissa, Za'atar, Sumac, pomegranate molasses... The list is long. And I don't mind experimenting or trying new things, but with I thought that since I loved Ottolenghi's previous book (Sweet), I'd also like this one, but nothing could have been further from the truth. My main problem was the fact that I didn't have full ingredients to make even one recipe! (And I have a pretty well stocked pantry!) Every single recipe had at least one spice or ingredient that was far from standard western fare: Harissa, Za'atar, Sumac, pomegranate molasses... The list is long. And I don't mind experimenting or trying new things, but with a book called 'Simple' I'd have loved to have the opportunity to try the cookbook with the things in my pantry, before heading to the stores to buy new stuff. In the end I returned the book without trying a single recipe, so please, take my rating with a grain of salt. As usual, both the review and rating are insanely personal and representative of my feelings on the book NOW. Yours might be different, so I encourage you to try it!

  18. 5 out of 5

    Sharon

    SIMPLE : Short on time, Ingredients: 10 or less, Make ahead, Pantry, Lazy, Easier than you think! Simple. Have all the books except the Sweet as we don’t eat dessert unless out somewhere. They are amazing cookery books and like fabulous reference books to the cuisines mixed therein. BUT often way too difficult and complicated for me, a home cook. Simple is exactly the answer. Amazing approachable and very doable cookery with great ingredients and truly delicious results. Cannot recommend it more! SIMPLE : Short on time, Ingredients: 10 or less, Make ahead, Pantry, Lazy, Easier than you think! Simple. Have all the books except the Sweet as we don’t eat dessert unless out somewhere. They are amazing cookery books and like fabulous reference books to the cuisines mixed therein. BUT often way too difficult and complicated for me, a home cook. Simple is exactly the answer. Amazing approachable and very doable cookery with great ingredients and truly delicious results. Cannot recommend it more! Excellent.......

  19. 4 out of 5

    Kent District Library

    Join us for an informal discussion about cookbooks and sample delectable examples, potluck style. Stop by the branch for more details. This month's selection is Ottolenghi Simple by Yotam Ottolenghi. Discussion will take place at Kent District Library's Lowell Branch, on August 26, 2019 from 6:30-7:30 pm.

  20. 4 out of 5

    Heather Tucker

    For those of you who love Ottolenghi recipes but balk at the long ingredient lists, this book contains recipes with ten ingredients or less. As long as you have black garlic, harissa, preserved lemon, nigella seeds, and pomegranate molasses on hand, you can definitely maybe make some of these recipes. The photography is beautiful.

  21. 4 out of 5

    Maureen

    I've enjoyed Ottolenghi's other cookbooks, but this one actually is simple. I've made two recipes and friends made two others - all were delicious. I borrowed this from my library, but it's going in my shopping bag. imo, it's worthy of shelf space in my little kitchen.

  22. 5 out of 5

    Juli Anna

    Yet another fantastic cookbook from a true cookbook star. These recipes are fresh, simple weeknight fare with no trendy distractions and only well chosen flavors. Most ingredients are easy to come by, and the photos are truly perfect. I've already made a dish from this and intend to make many more!

  23. 4 out of 5

    Lisa Holmen

    Great simple recipes which are 10 ingredients or less. Have already cooked a few of these and love it.

  24. 4 out of 5

    Anand Ganapathy

    Simple yet exciting recipes as the title indicates . Brilliant and colourful photos . need to try out the recipes next .

  25. 5 out of 5

    Jill Kandel

    I will use this book again and again! S: Short on time I: Ingredients less than 10 M: Make ahead P: Pantry-led L: Lazy day dishes E: Easier than you think GENIUS. Great recipes. Yummy. Easy.

  26. 4 out of 5

    Jane

    First Collins Cooks! I made the jalepeno cilantro cornbread.

  27. 4 out of 5

    Eileen Honors

    Creative recipes for healthy food, beautifully presented.

  28. 5 out of 5

    Jazzi Kelley

    This gorgeous cookbook has about a 50/50 hit rate for us. The crushed zucchini has been our favorite so far—fresh and refreshing, and genuinely simple to make (if a bit time consuming). I appreciate the effort to simplify the recipes as compared to Plenty or Jerusalem, but this still isn’t going to be a book I reach for regularly. Most recipes require an abundance of high-quality produce, and I’m unwilling to risk one of the few ripe tomatoes we get during the half week of Michigan tomato season This gorgeous cookbook has about a 50/50 hit rate for us. The crushed zucchini has been our favorite so far—fresh and refreshing, and genuinely simple to make (if a bit time consuming). I appreciate the effort to simplify the recipes as compared to Plenty or Jerusalem, but this still isn’t going to be a book I reach for regularly. Most recipes require an abundance of high-quality produce, and I’m unwilling to risk one of the few ripe tomatoes we get during the half week of Michigan tomato season on a recipe that might not work out.

  29. 5 out of 5

    Victoria Richardson

    Love his recipes - chicken and corn crust is amazing!

  30. 5 out of 5

    VillaPark Public Library

    Well laid out with lots of beautiful pictures, Ottolenghi’s approach of categorizing S-I-M-P-L-E recipes whether you are Short on time, looking for 10 Ingredients or less, need to Make ahead, want Pantry led, just feeling Lazy, or Easy dishes, means there is something here for you that’s full of flavor that fits your life. With straight forward instructions, the dishes I’ve fixed from this collection have been full-proof and delicious. I only just found out about Yotam Ottolenghi, and became an Well laid out with lots of beautiful pictures, Ottolenghi’s approach of categorizing S-I-M-P-L-E recipes whether you are Short on time, looking for 10 Ingredients or less, need to Make ahead, want Pantry led, just feeling Lazy, or Easy dishes, means there is something here for you that’s full of flavor that fits your life. With straight forward instructions, the dishes I’ve fixed from this collection have been full-proof and delicious. I only just found out about Yotam Ottolenghi, and became an instant fan. Check this book out from the Villa Park Public Library!

Add a review

Your email address will not be published. Required fields are marked *

Loading...
We use cookies to give you the best online experience. By using our website you agree to our use of cookies in accordance with our cookie policy.