Fans of Ottolenghi SIMPLE will love these ten recipes from Ottolenghi Test Kitchen: Shelf Love (2024)

FAQs

Fans of Ottolenghi SIMPLE will love these ten recipes from Ottolenghi Test Kitchen: Shelf Love? ›

The guy's an omnivore but his recipes are overwhelmingly vegetarian and vegan. His vegetarian (not vegan) cookbook Plenty< spent years near the top of Britain's bestseller lists.

The guy's an omnivore but his recipes are overwhelmingly vegetarian and vegan. His vegetarian (not vegan) cookbook Plenty< spent years near the top of Britain's bestseller lists.

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He has co-authored and published eight cookbooks, including Plenty and Jerusalem, SIMPLE , FLAVOUR , and his latest, Ottolenghi Test Kitchen: Shelf Love. Ottolenghi is also a weekly columist for The Guardian.

Based in the Ottolenghi Test Kitchen in Holloway, Yotam spends much of his time with the OTK team, writing, creating, and testing recipes for his books and columns in the Guardian and the New York Times.

We cook a fair amount of Ottolenghi recipes at home, because he's one of the regular food writers in our regular newspaper (The Guardian). They are usually fairly simple recipes that focus on a good combination of flavours - even as home cooks, they're not nearly the most complicated things we make.

Ottolenghi trained at Le Cordon Bleu

Although his great success might suggest otherwise, Yotam Ottolenghi did not plan on being a chef. Instead, his childhood, adolescence, and early adulthood were dedicated to academia.

Honey. Honey is a controversial food for many vegans. Bees do produce it, and it is also a food source in the hive. Because bees produce it, and bees have died to make it, honey is not considered vegan.

Since falafel is prepared with chickpeas, herbs, spices and alliums, it is vegan. However, falafel is sometimes served in wraps which may not be vegan, or with yogurt- or dairy-based sauces, so be sure to seek out vegan-friendly accompaniments.

The deli quickly gained a cult following due to its inventive dishes, characterised by the foregrounding of vegetables, unorthodox flavour combinations, and the abundance of Middle Eastern ingredients such as rose water, za'atar, and pomegranate molasses.

So far, his books have sold 5 million copies, and Ottolenghi - although he has never even been awarded a Michelin star and without being considered a great chef - has successfully blended Israeli, Iranian, Turkish, French and, of course, Italian influences to create a genre that is (not overly) elegant, international, ...

How did Ottolenghi become famous? ›

In 2002 the pair opened Ottolenghi, the famous delicatessen in Notting Hill, which became an instant hit for its use of unique flavour combinations and fantastic produce paired with Middle Eastern opulence.

Nestled in the backstreets of Notting Hill is where it all began - our first Ottolenghi deli. The decor is white, the food is colourful, and the atmosphere is vibrant. A small pocket of colour along Ledbury Road.

Emilio Foa​

Like any self-respecting Italian, Ottolenghi's recently appointed CEO is a lover of good food, but has never worked in hospitality.

The OTK team was founded by Yotam Ottolenghi and is headed by Noor Murad.

Culinary career

In 2002, the duo (in collaboration with Noam Bar) founded the eponymous delicatessen Ottolenghi in the Notting Hill district of London.

If anything, Mr. Ottolenghi — tall and dapper, with salt-and-pepper hair, half-rim glasses and a penchant for pink-striped button-downs and black sneakers — should be a vegetarian pinup. But here's the rub: he eats meat.

Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant and ROVI. He writes a weekly column in The Guardian's Feast Magazine and a monthly column in The New York Times.