About Yotam Ottolenghi (2024)

FAQs

What is Yotam Ottolenghi known for? ›

Ottolenghi is widely beloved for his beautiful, inspirational, and award-winning cookbooks, yet he had an unlikely beginning. In 1997, Ottolenghi completed a combined bachelor's and master's degree in comparative literature at Tel Aviv University; his thesis was on the philosophy of the photographic image.

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.

About the author

He is the author of ten best-selling cookery books which have garnered many awards, including the National Book Award for Ottolenghi SIMPLE which was also...

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.

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.

Ottolenghi met his partner Karl Allen in 2000; they married in 2012 and live in Camden, London, with their two sons, born in 2013 and 2015.

His commitment to the championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of color, flavor, bounty, and surprise.

First time at Ottolenghi for dinner and it was terrific. Delicious and fresh food, very good service and a wonderful atmosphere.

Share All sharing options for: Chef Yotam Ottolenghi Has No Plans to Expand to America Anytime Soon. London-based chef and cookbook author Yotam Ottolenghi will not be opening in New York, or anywhere outside of London for that matter, in the foreseeable future.

What to serve with Ottolenghi baked rice? ›

This is such a great side to all sorts of dishes: roasted root vegetables, slowcooked lamb or pork.

It became a place with no single description but was a clear reflection of our obsessive relationship with food. From this, Ottolenghi has developed a style of food which is rooted in Middle Eastern and Mediterranean traditions, but which also draws in diverse influences and ingredients from around the world.

Mark Birchall crowned Best Chef in UK. The AA Chefs' Chef of the Year. Mark Birchall was crowned 'Best Chef in the UK' after winning the Chefs' Chef of the Year award at the prestigious AA Hospitality Awards, which celebrate the very best in the industry.

Yotam's next step in the research process is, Create a list of appropriate resources on the topic.

While there are a handful of meat and fish dishes, the recipes are overwhelmingly vegetarian. The Ottolenghi approach to vegetables is where I think these books really shine, awarding an indulgence and satisfaction that can be missing in many plant-based dishes.