A degree in psychotherapy helped.
Yotam Ottolenghi seems to be everyone’s favorite cookbook author. After meeting him, he became mine, too. (But if I could stay in your top ten, that’d be appreciated.) His previous books focused on the savory side of Middle Eastern cooking,...Show More Summary
For all of the sugar artistry, the showiness of elaborate frosting and gorgeous fruit, on display in a pastry kitchen, desserts are mostly about fundamentals. Basic techniques. Basic ingredients. So it shouldn’t really come as a surprise that egg whites feature so prominently in the latest cookbook...
For the British chef, author and self-described baking nerd, there is no limit to the number of times you can make a cake in order to get it right.
The new dessert cookbook from the London-based chef and co-author Helen Goh He isn’t quite the Ina Garten of cookbook authors, but when London-based chef, former pastry chef, and cafe owner Yotam Ottolenghi publishes a new cookbook, his legion of fans perk up their ears. Show More Summary
Eton cheating | Graham Greene | First world war burials | Armageddon | Yotam Ottolenghi’s ingredients PJ Murphy wonders if the young men of Eton and Winchester who colluded to cheat in examinations are heading for a career in banking (Letters, 1 September). Show More Summary
Including new books from Modernist Cuisine, Smitten Kitchen, Massimo Bottura, and Yotam Ottolenghi A great book is a welcome solace in a world with so much uncertainty. A great cookbook — which combines carefully crafted language, aShow More Summary
The chef, who grew up among only the figs and pomegranates of the Middle East, now uses berries in “absolute abundance.”
Tahini, a staple in Yotam Ottolenghi’s kitchen, deserves more attention.
Crisp chicken schnitzel, Yotam Ottolenghi’s latest, no-recipe scallops: Sam has returned from Australia with loads of ideas.
Start with two new baking recipes from Yotam Ottolenghi, and move into a crab Newburg or a classic tuna-salad sandwich.
We’re welcoming the Israeli-born British chef to our pages. He’ll be writing occasionally, and sharing his recipes.
In his new baking column for The New York Times, the chef and cookbook author revels in the joy of a daily treat.
This salad may look rather simple, but Yotam Ottolenghi's spicy Moroccan carrot salad is packed with bright and robust flavors. Tender but crunchy carrots are combined with caramelized onion, garlic, chile, cloves, coriander, cinnamon, paprika, cumin, preserved lemon and fresh cilantro leaves....
Early this year, the London restaurateur and food writer Yotam Ottolenghi got a call from the Metropolitan Museum medievalists Melanie Holcomb and Barbara Drake Boehm—who were five years into researching and assembling the exhibit “Jerusalem...Show More Summary
It hits shelves Fall 2017 Make room on your bookshelf, because Israeli-born London chef and best-selling cookbook wizard Yotam Ottolenghi has a new book on the way. Slated for publication in Fall 2017 by Ten Speed Press, Sweet will focus...Show More Summary
A gorgeous summer casserole, orzo loaded with Mediterranean vegetables, every single bite delivers a surprise of fresh, summer flavors. The orzo casserole is inspired by Yotam Ottolenghi and is a great dish to carry during late summer and early fall. Show More Summary
Like many, I gobbled up Yotam Ottolenghi and Sami Tamimi's cookbooks Plenty and Jerusalem. Plenty's spicy mango and cabbage slaw is a particular favorite of mine... So as soon as I heard that the duo would be releasing a US edition of Ottolenghi (their first cookbook), I preordered a copy. Show More Summary
It may look like a simple salad, but Yotam Ottolenghi's spicy Moroccan carrot salad is packed with flavor, and a perfect option for Meatless Monday. Tender but still-crunchy carrots are combined with caramelized onion, garlic, chile, cloves, coriander, cinnamon, paprika, cumin, preserved lemon...
Serve a feast like Yotam Ottolenghi, then read the oral history of “Walk This Way.”