Ottolenghi Simple: A Cookbook
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JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi.
In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.
Publisher : Ten Speed Press; Illustrated edition (October 16, 2018)
Language : English
Hardcover : 320 pages
ISBN-10 : 1607749165
ISBN-13 : 978-1607749165
Item Weight : 3.5 pounds
Dimensions : 7.97 x 1.24 x 10.91 inches
Customers say
Customers find the cookbook’s recipes delicious with great flavor profiles, and appreciate its easy-to-follow, unfussy preparations. Moreover, the book features beautiful photography, encourages healthy eating, and is full of ideas. Additionally, they like the vegetable content, with one customer noting how it helps with vegetable choices. However, the book’s physical condition receives mixed reviews, with several customers reporting damaged hardcovers.
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Original price was: $37.99.$19.29Current price is: $19.29.
I Do The Speed Limit –
Utilize–embrace–all the different modes of âSimpleâ
I understand why Ottolenghiâs other books had to come first. But I sincerely believe that this one is his best yet, especially for the way we American cooks operate.UPDATE December 2018: Check the equivalents/conversions as you study ingredient lists. Some conversions are incorrect in this first edition. If you are an experienced cook or baker, I believe that you will catch these mistakes–and I am not going to change my 5-star rating. But, be careful! And a plea to the publishers: Please edit this product page –in a prominent way–when the corrections have been made, so that people feel at ease with buying this book. It would be a shame for this book to fall short–just because conversions are screwed up!What is this book about? And how do these “simple” methods work? The âmodus operandiâ, or MO, goes somewhat like this: And itâs SIMPLE: (Please stay with me, as I work the way through these letters. The next paragraph gets to be long-ish.) Because these concepts drive the book, if you donât care for or believe in these six methods, then maybe you wonât appreciate this cook book. On the other hand, if you currently think that you don’t need to learn these S-I-M-P-L-E MOs, then maybe you are the perfect “target” for this book! Can I convince you to buy this book? These S-I-M-P-L-E cooking principles are important to accept, to grasp, and to own.If you are a somewhat experienced home cook with the ability to manipulate recipes, youâve probably already tinkered with some from Ottolenghiâs previous publications and made them your own. So, you have already practiced SIMPLE and you beat Ottolenghi to the punch in a way, creating your own SIMPLE recipes, using the following techniques: Maybe you created a riff that does not take too long, (S = short on time). And you streamlined some ingredient lists, (I = ten ingredients or less). And I bet youâve broken apart some recipe steps, so that you could do some in advance, (M = make ahead). For sure, if youâve cooked from Ottolenghiâs recipes before, youâve built up your pantry to come up with a quick (pantry-led) dish when you donât have extra time to shop, (P = pantry). And you have developed some steps to keep your hands and mind free to do other things, such as slow cooking, marinating ahead, building an entire meal in one pot or one sheet pan, ( L = lazy cooking). And last but not least, you know those techniques and recipes that youâve masteredâand therefore embraced as being E = easy: Where you say to yourself, âOh, I can do that, no problem!â Well, in this book Ottolenghi encourages us to try some recipes that might seem intimidating in some way, but, as he puts it, âare easier than you think.âWhere some cookbooks falsely claim to be âeasyâ, or âweek nightâ cooking, most of the recipes in this book actually are. Just get thoughtful about the concepts and just donât balk! Grasp these concepts or methods and fine tune your planning skills. You will be a better–and more creative–cook for it.On to contents: Veggies are overwhelmingly in the forefrontâin their own chapters, Raw Veg and Cooked Vegâbut also throughout all the other chapters. (Except the Dessert chapter, which is, of course, led by fruit.) I remember writing in my review of one of his other books, and it continues to be a fair warning for this one: If you do not have opportunities to find fresh herbs, you cannot substitute dry herbs and get proper results. I didnât really check to see if I could say that every recipe uses fresh herbs, but I believe it is safe to say that most recipes require fresh herbs. Once one buys an Ottolenghi cook book, if you have a yard, you will be incorporating herb plants into your flower bedsâ¦..And you will need to buy quality spices, too, if you want these recipes to excite and astound you. There is a huge difference between the taste of grocery store shelf and bulk bin spices and what you get from an experienced spice merchant. The quality of the spices you use can make or break these recipes. Do an internet search of spice houses to find one that appeals to you. For an example, take in the scent and taste of cumin from an established and experienced spice merchant and compare it with what you last bought at the grocery store. You will be amazed at the difference.The veggie dishes are fabulous! The day this book arrived in the mail, I was able to whip together a handful of veggie dishesâjust with what I already had on my shelves and in the frig. See? SIMPLE. A tomato and cucumber raita uses a green chile paste with preserved lemon. Another tomato/bread salad mixes in anchovies and capers. I had just bought three bags of Moon Drop grapes. They are a long cylinder shape and so sweet. And I had all the ingredients for a marinade for the grapes that were then skewered and grilled. I had ingredients at hand for a green onion and herb salad, with cukes, bell pepper, mint, and cilantro. And also, all I needed to make Roast Cabbage with Tarragon and Pecorino, Mustardy Cauliflower Cheese, Carrot Salad with Yogurt and Cinnamon, Sweet Potato Mash with Lime Salsa (of basil, cilantro, garlic). There was so much I could have madeâright then, with what I already hadâthat it was kind of overwhelming. And it was a powerful feeling–and when I realized that, it surprised me! We finally decided on Rice Noodle Salad with Cucumber and Poppy Seeds, (with onion, ginger, apple, chiles, mint and tarragon.)There are beautiful potato recipes: Oven Fries with Oregano and Feta, Shallow-Fried Potatoes with Rosemary and Sumac, Sweet Potato Fries with smoked paprika, cayenne, garlic and sumac. And, so happy to see, lots of zucchini dishes! And, of course, eggplantâlots of eggplant recipes. (I’m in mid-Texas, and I’m glad my eggplant plants are still producing.) And some of these eggplant recipes I easily adapted to use my air fryer to roast the eggplant.There is an entire chapter for fish and seafood, and thereâs plenty of lamb recipes along with some beef and pork recipes in the Meat chapter.Of course, like his other books, and like all Ten Speed Press books, the page layout is âeasy on the eyesâ and your eyes can easily find and keep your place. Ingredient lists are accurate and show both Imperial and Metric measurements. Instructions are easy to understand and do not leave you guessing.Last night we made a small version of Chicken with Miso, Ginger and Lime. (It calls for 8 leg/thigh bone-in, skin-on cuts, and I cut it down to three thighs. It calls for mirin, maple syrup, soy sauce, cilantro and onions. And we put it with sticky rice. Doesn’t that sound good?What will probably turn out to be a favorite is the Cornbread with Cheddar, Feta and Jalapeno, (and corn, cumin, cayenne, brown sugar, instant polenta, sour cream, scallions, cilantro). Does that not make your mouth water? I substituted some Navajo Aztec blue cornmeal for the instant polenta, because I’d never seen instant polenta in any of my grocery stores.That recipe is in the Brunch chapter. And a picture of it is in the “Look Inside” feature on page 18.While you are waiting for this cookbook to arrive, make sure you have these items in your kitchen, in addition to your usual pantry staples and fresh vegetables: Yogurt, sumac, Zaâatar, Urfa chile flakes, Rose harissa, tahini, preserved lemons, pomegranate molasses, and cardamom. And think seriously about barberries and black garlic. Have some or all of these on hand, and you can hit the ground running the day the book arrives.Iâve seen some other early reviews that mention poor book binding. Iâm having no issues with that.I am really happy to have this book. I already love it, and I find it easy to embrace the concepts in itâand I can elaborate on them. Iâve got the experience to be able to say that a LOT of these recipes will be âkeepersâ.
Gwynne –
Middle eastern grocery in town? Buy this cookbook!
I am no professional chef, but Iâm an experienced home cook. And I found these recipes to be very doable, and I think many of these I could do with my twelve year old little cousin.I do encourage anyone who buys this to take two minutes to read the introduction written by the author, so that you understand how to look at this book. He makes a good point that âsimpleâ is different for each person, as it was for each person who helped put the book together. For example, simple for one person may mean, put it together and let the oven do its thing while you do something else, or simple is few ingredients, or simple is prep fast, or simple is make ahead on Sunday so you can just assemble it quickly after work on Monday. Thatâs how the SIMPLE system helps you choose recipes. Thereâs something for everyone.Iâve included a picture of the inner cover with a brief description of the SIMPLE grading system, and each recipe has one or more of these letters to categorize the recipe. So donât expect every recipe to meet all 6 criteria.The introduction goes over ingredients:For those who are intimidated by the âOttolenghi Ingredientsâ (see picture)If you live in Texas, I was able to add these following ingredients into my curbside pickup at H-E-B. Saves time searching! I was able to find Sumac, Zaâatar, Pomegranate Molasses, Ground Cardamom, Tahini, and Date Syrup (Molasses)ânot Ottolenghi ingredients, but a unique ingredient used in a recipe. All for reasonable prices. Note, each store will vary, so if you can do curbside pickupâfind the closest âbigâ H-E-B close to you and go town. Curbside is something Iâve come to embrace during the pandemic, and it saves so much time when it comes to finding special items.If you donât have an HEB, then your local grocery store with a good international section that includes middle eastern ingredients/brands like SADAF etc, may have these.Black Garlic I found at our local 99 ranch market which is an Asian grocery store, so if you have one in town, check it out.I found Harissa at our local Krogerâs but not Rose harissa, but I do have rose water and will try to simulate the taste.There are recipes for Rose Harissa online and the ingredients are quite attainable, so you could make a batch to jar and use for months. The recipes I have found involve both petals and rose water, but I will omit the rose petals and try mixing the proportions for harissa to rose water to at least get the floral element.Iâve seen you can find many of these ingredients at the middle eastern grocery store. Many Asian Supermarkets have a good Indo/Paki/Middle Eastern sectionâyou might find them there tooItâs more likely cheaper to buy in store than online.[UPDATE: I went to our local middle eastern grocery store, Phoeniciaâ all or most of these ingredients are $6 at most. Awesome!!]BUT EVEN IF you donât have these, and donât have these special grocery stores, and donât feel like buying them online and paying more for themâimprovise! He offers substitutions if you canât find the fancy stuff, and the internet has all the substitutions you need when youâre missing something.Thatâs what you would do when youâre cooking ânormalâ things at home right? I donât have heirloom tomatoes, but I have normal tomatoes! I donât have date syrup, but I have honey. So take a chance and you might be pleasantly surprised, or disappointedâbut thatâs the fun in learning and gaining experience with cooking.With that being said, any substitution means it will deviate from the original taste intended, but if you like it, and your loved ones like it, then the substitution was a win and you didnât need to buy a $13 ingredient you may only use once or twice.I say this so that people will not hold back from this book because of these special ingredients.At the end of the introduction, he clarifies certain ingredients to be EXTRA clearâand I really appreciate that he took the time to be very clear throughout the book to help the reader be successful in following the recipes.The book is beautiful with many pictures and of most of the recipes. Its layout is user friendly. And Ottolenghi is very detailed in his instructions.Cut it this way, and lay it on the dish this way, in this direction.Most recipes are very approachable. And if you understand the SIMPLE system, then you can choose a recipe that suits your needs at that moment. There are soo many great recipes here, so donât be discouraged to try new things!UPDATE:I have made about 5-6 recipes already, and now that Iâve acquired the rest of the ingredients and have found a middle eastern grocery store to replenish my ingredientsâI can forsee many of these becoming go to/staple recipes in our house.I also highly recommend using this book alongside Adeena Sussmanâs âSababaâ cookbook. She offers recipes to many of these special ingredients, spice blends, and condiments.
Le chou –
Simply My Favorite book
I love the way the recipes are explained, it looks as everything can be so simple and in fact it is once you have the right ingredients.
kim –
Would recommend
Love the recipes . Nice pics . Easy to follow recipes
L. Brooks –
Creative and delicious!
I always enjoy reading his cookbooks but Iâm finding in my old age that I need simpler, fewer ingredient recipes
Karin –
Worth buying!
A chronological account of Simple since I received it a couple of weeks ago: (1) I made the whole roasted cauliflower and decided that this is my new favorite way to make cauliflower, (2) I made the eggplant with anchovy sauce and was surprised by its deliciousness; I promptly ordered Ottolenghi’s Plenty; (3) I made the harissa potatoes and ate the entire pan, then made it again for breakfast the next day. Seriously, I gained four pounds in two days because of these potatoes (I hope you have more self control than I do); (4) I made the sirloin/harissa recipe and decided that his meat recipes are as delicious as his vegetable recipes.I see myself using this cookbook much more often than Plenty. Both cookbooks are beautiful, but Plenty is more complicated and I am cooking for one.One note: although these recipes are simple for Ottolenghi, they aren’t particularly simple. I can’t find some ingredients (e.g., rose harissa) in my very well-stocked grocery store and many recipes are time consuming. Both the whole roasted cauliflower and the Harissa garlic potatoes used two different cooking methods (boiling and roasting) and took two hours. While most of that isn’t active cooking, I won’t be able to spend that much time cooking once I am no longer working from home.Despite those caveats, this is the best cookbook I have used in recent memory. I am planning to gift it to my friends who love cooking and eating.
LivD –
Amazing
KLDubai –
A gem of a book. It keeps getting better!
AFA –
This may be my favourite cookbook ever, and I love cookbooks! The recipes are simple, all look mouth-wateringly delicious, and the photography is spectacular.
Dênis R. P. –
Comida aromática e sem medo de ter gosto, muito azeite, alho, pimentas variadas, mais de uma erva por receita, uma delÃcia. à a comida do efeito: pouco trabalho e máximo sabor. Em algumas troquei ervas difÃceis de encontrar â sálvia, dill, orégano fresco â pelo que tinha à mão â salsa, coentro, tomilho seco â e funciona do mesmo jeito. à cheio de idéias para levar para outros contextos: o molho de alho e anchova que vai na beringela vai funcionar em todo legume assado, o molho verde de tahine levanta qualquer prato. Medidas em xÃcaras/colheres, instruções claras e cheio de fotos. Recomendo demais.
Brooke –
I bought both Simple and Jerusalem at the same time and I must say, after the few I have tried, I have preferred the recipes in this book so far! Tonight I made a dinner for 3, one whom is vegan, and just served the cheeses/yoghurt on the side. I made (1) the butternut squash with corn salsa, feta and pumpkin seeds, (2) charred tomatoes with cold yoghurt, (3) chickpeas and Swiss chard with yoghurt.The recipes really are simple, and apart from caraway seeds, I didnât have to buy a new list of odd, hard to find, expensive ingredients. It took me 1.5 hours to make all 3 from start to finish – and I am happy knowing that if I were to make any of the recipes again they would only take me 30 minutes.This book is great for anyone wanting some healthy, delicious and relatively simple/quick to prepare ideas.