For award-winning chef, writer, and restaurateur Yotam Ottolenghi, food is about more than what we eat. It is about joy, pleasure, and surprise. It is about a sense of place and home. It is about commonality, an act which brings people together. The popular chef has stated: “It’s tragic that we are so good at adapting ourselves to different cuisines and enjoy being super international, yet we are not able to apply the same level of tolerance to the actual people that cook them.” Simply put, this philosopher of the kitchen is passionate about making people happy through food full of harmonious contradictions.
Ottolenghi’s debut cookbook, Ottolenghi, co-authored with Palestinian chef Sami Tamimi, was published in 2008. Six more internationally bestselling volumes have followed: a collection of recipes exploring the flavors of his home city, Jerusalem with Tamimi (2012); the vegetable cookbooks Plenty (2010) and Plenty More (2014); a cookbook from his acclaimed London restaurant, Nopi (2015); a dessert cookbook, Sweet (2017); and Ottolenghi Simple (2018). Ottlolenghi’s books have sold more than 1.5 million copies in North America and 5 million worldwide. In October 2020, Yotam Ottolenghi will publish his next book (co–written with longtime colleague Ixta Belfrage): Ottolenghi Flavor.
Long based in London, where he co-owns an eponymous group of deli shops and the fine dining restaurants NOPI and ROVI, Ottolenghi spends much of his time creating and testing recipes for his weekly column in The Guardian and a monthly column in The New York Times.