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.

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Number One Sunday Times bestseller September 2024

Unlock new levels of flavour with vegetables

Yotam Ottolenghi and co-writer Ixta Belfrage break down the three factors that create flavour with innovative vegetable dishes to excite and inspire.

Ottolenghi FLAVOUR combines simple recipes for weeknights with show-stopping meals to take your time over, broken down into three sections that teach you how to use ordinary ingredients to create extraordinary food:

Process explains cooking methods that elevate veg to new heights
Pairing identifies four basic pairings that are fundamental for great flavour
Produce features impactful vegetables that do the work for you

Packed with photography and more than 100 recipes including Spicy Mushroom Lasagne, Miso Butter Onions, Aubergine Dumplings alla Parmigiana and Romano Pepper Schnitzels, Ottolenghi FLAVOUR is a next-level approach to vegetable cooking for Ottolenghi fans and vegetable lovers everywhere.

OVER 1 MILLION COPIES SOLD

Everything you love about Ottolenghi, made simple.

Elevate your everyday cooking through 130 recipes with all the inventive elements and flavour combinations that Ottolenghi is loved for, but simplified.

Bursting with photography, Ottolenghi SIMPLE showcases standout dishes to suit whatever type of cooking you find easy – whether that’s making a delicious meal in under 30 minutes, using just one pot for dinner, or preparing a flavoursome dish ahead of time to serve when you’re ready.

These recipes all follow at least one of the SIMPLE criteria:
S – short on time: less than 30 minutes
I – 10 ingredients or less
M – make ahead
P – pantry
L – lazy
E – easier than you think

Discover Ottolenghi’s flavoursome and vibrant food with minimum hassle, for maximum joy.

THE INSTANT NO.1 SUNDAY TIMES BESTSELLER

'This is exactly the book I and so many others need: it’s food with full-on Ottolenghi impact, made manageable for the everyday kitchen.' Nigella Lawson

For the millions of home cooks who loved Ottolenghi SIMPLE, discover the pleasure of keeping things SIMPLE TOO.

It’s a noisy world out there, so stop, take a minute or two, listen to the soup bubble or the egg crackle... and let simple cooking be your solution.

Bring Yotam Ottolenghi’s innovation to your everyday with 135 new recipes for breakfast, lunch, dinner and dessert. Every dish has simplicity at its core and can be made in under 30 minutes, cooked in one pot, or prepped ahead. Whatever your barriers to cooking, this book brings you into the kitchen with a promise that even the simplest of meals can be full of flavour and joy.

Ottolenghify every meal.

Flexible, flavour-packed dishes that all lend a little something 'extra' to your next meal.

It's harissa butter on a roasted mushroom, then tossed with steamed veg or stuffed into a baked potato. It's tamarind dressing on turmeric fried eggs, then drizzled over a steak the next day. Rounded off with a chapter on the 'one basics' of desserts for you to perfect and then adapt with your favourite flavour combinations, such as a basic mousse transformed into coffee mousse with tahini fudge.

This is cooking it forward, Ottolenghi style, filling your cupboards with adaptable homemade ingredients to add some oomph to every mealtime.

Praise for Ottolenghi Test Kitchen Shelf Love:

'I absolutely love this book!' - Nigella Lawson

'You could cook out of this for years and never eat a dull meal.' - Diana Henry, Telegraph

'In this guide to making the most of what you have, it's inspiration that shines, rather than fancy ingredients.' - Observer Books of the Year

'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David’s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.’ Nigella Lawson

Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi’s and Sami Tamimi’s original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic.

Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads.

A new introduction sheds fresh light on a book that has become a national favourite.

Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem.

Praise for Ottolenghi:

‘[A] book that has barely left my kitchen…the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of’ Nigel Slater, The Observer Magazine

‘Possibly the best cookery book I have ever owned. The recipes…are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.’ Caroline Jowett, Daily Express

‘A wonderful book for vegetarians and cake lovers alike’ Bee Wilson, Sunday Times

‘Page after page of divinely simple delicious recipes – Italian cuisine at its best’ – Michel Roux Jr.
‘A beautiful book full of brilliant pasta dishes you will want to cook immediately’ – Jay Rayner
‘A book to really fall in love with – I did! The recipes are irresistible!’ – Claudia Roden

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A beautifully designed and photographed book with every pasta recipe worth knowing, distilled into the elemental categories of Green, White and Red. All chapters begin with the most basic (and arguably best) recipe for each colour – pesto for Green, in bianco for White, tomato for Red – then offer multiple riffs on the theme.

Neatly aligned with the tricolore of the Italian flag, the book is divided into three chapters with recipes including:

Green
Pesto Genovese, Pistachio pesto & courgettes, Peperonata, and Broccoli, cream & capers
White
Aglio, olio & peperoncino, Brown butter & sage, Carbonara, and Mushroom, sausage & cream
Red
Raw tomato sauce, Brown crab & cherry tomato, Aubergine meatballs, and Ragu Napoletano

With an appendix guiding you through all the pasta shapes and Jacob’s witty, irreverent writing throughout, Pasta Tricolore is a playful and truly original take on this mainstay of home cooking.