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Ottolenghi COMFORT

Ottolenghi COMFORT

by Yotam Ottolenghi and Helen Goh
Hardback
Publication Date: 03/09/2024

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Ottolenghi’s first brand-new major cookbook since the era-defining Ottolenghi SIMPLE and Ottolenghi FLAVOUR. With over 100 evocative, irresistible recipes alongside stories of childhood and home.

Make a recipe a few times and it becomes habit. Make it enough and it becomes home.

In his much-anticipated new book, Yotam Ottolenghi brings his inspiring, flavour-forward approach to comfort cooking, delivering new classics that taste of home.

Roast chicken and other traybakes sit alongside vibrant curries and stews. A bowl of pasta becomes Caramelised Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and a plate of mash is transformed into Garlicky Aligot Potato with Leeks & Thyme.

Weaving memories of childhood and travel with over 100 irresistible recipes, Ottolenghi COMFORT is a celebration of food and home – of the connections we make as we cook, and pass on from generation to generation.

This is comfort food, Ottolenghi style.

ISBN:
9781785038914
9781785038914
Category:
Quick & easy cooking
Format:
Hardback
Publication Date:
03-09-2024
Language:
English
Publisher:
Ebury Publishing
Country of origin:
United Kingdom
Dimensions (mm):
276x198x40mm
Yotam Ottolenghi

Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant.

He writes a weekly column in the Guardian's Weekend magazine and has published four bestselling cookbooks: Plenty and Plenty More (his collection of vegetarian recipes) and, co-authored with Sami Tamimi, Ottolenghi: The Cookbook and Jerusalem.

Yotam has made two Mediterranean Feasts series' for More 4, along with a BBC4 documentary, Jerusalem on a Plate.

Helen Goh

Helen was born in Malaysia but started her cooking career in Australia, where she had migrated with her family as a girl.

After 7 years as head pastry chef at Donovans, a landmark Melbourne restaurant, she moved to London and soon joined Ottolenghi.

She has worked closely with Yotam as the lead product developer for the past ten years. Helen draws widely on Asian, Western and Middle Eastern influences in her cooking and of course, on her love of sweets.

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