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Discover the world of Ottolenghi

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Introducing Yotam Ottolenghi

Over a quarter of a million Australians have a copy of Ottolenghi SIMPLE in their home, but did you know there is a whole world of Ottolenghi cookbooks to discover? 

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants.  

Yotam has been a weekly columnist for the Saturday Guardian for over 13 years and is a regular contributor to the New York Times. 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 that is full of colour, flavour, bounty and sunshine.

Ottolenghi has now released nine cookbooks focusing on plant-based recipes, exotic ingredients and desserts and will be visiting Australia in January 2022 as part of his Flavour of Life tour.

Discover more about his cookbooks below. 

A guide to Ottolenghi's cookbooks

A look at Yotam Ottolenghi's journey through food. 

Ottolenghi Test Kitchen: Shelf Love

This is Ottolenghi, unplugged. The Ottolenghi Test Kitchen team takes you on a journey through your kitchen cupboards, creating inspired recipes using humble ingredients.

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Ottolenghi has written his latest book with Noor Murad, a Bahraini-born chef whose international work experience eventually brought her to the Ottolenghi family in 2016. 

Ottolenghi Test Kitchen: Shelf Love will provide you with the skills you need to use up the familiar and humble ingredients around you, to substitute one another and to find practical solutions to suit the state of your particular larder. That can of beans gathering a bit of proverbial dust, the bag of frozen corn hiding deep in your freezer, a couple of sweet potatoes crying for you to finally do something with them — these are the unsung heroes of this book.


Ottolenghi FLAVOUR

The third installment in Yotam's bestselling and multi-award-winning PLENTY series (over 2 million copies sold). FLAVOUR celebrates the limitless potential of vegetables and reveals how to transform them into magical dishes.

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Written with NOPI alumni Ixta Belfrage, Ottolenghi FLAVOUR is the third instalment of his fabulous veggie-based series. 

Ottolenghi has never been shy about his love of vegetables and has been singing the praises of cauliflowers, tomatoes, lemons and the mighty aubergine for over a decade. Ottolenghi says it has been his mission to present vegetables in new and exciting ways, and he has embraced it with nothing but enthusiasm. 

FLAVOUR is about understanding what makes vegetables distinct and devising ways to ramp up their flavours. 

Ottolenghi SIMPLE

130 brilliantly simple, brand-new recipes from the bestselling author of Plenty, Plenty More, Jerusalem and Ottolenghi: The Cookbook.

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Released in 2018, Ottolenghi SIMPLE features 130 dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimum hassle for maximum joy.

Bursting with colourful photography, Ottolenghi SIMPLE showcases the chef's standout dishes that will suit whatever type of cooking you find easy — whether that's getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead then served when you're ready. 


An original collection of over 110 recipes for sweets, bakes and desserts from the renowned food writer and chef, Yotam Ottolenghi.

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In his stunning baking and desserts cookbook, Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings — including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom — to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.

Including more than 110 innovative recipes, there is something here to delight everyone — from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.

Ottolenghi: The Cookbook

Ottolenghi's ground-breaking classic cookbook, which captured the zeitgeist for using imaginative flavours and ingredients, is relaunched with a contemporary design.

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

Ottolenghi and Tamimi'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 published in 2016 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.

NOPI: The Cookbook

Over 120 brand-new recipes from Yotam Ottolenghi's acclaimed restaurant.

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NOPI: The Cookbook includes over 120 of the most popular dishes from Ottolenghi's innovative Soho-based restaurant NOPI. It's written with long-time collaborator and NOPI head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen.

Whether you're a regular at the NOPI restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes that will inspire, challenge and delight.

All recipes have been adapted and made possible for the home cook to recreate at home. They range in their degree of complexity so there is something for all cooks.

Plenty More

The hotly anticipated follow-up to 2010's bestselling, award-winning Plenty

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Vegetables have moved from the side dish to the main plate, and grains are celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding.

Plenty More features 150 dazzling vegetable-based dishes, organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning.

With recipes including alphonso mango and curried chickpea salad, membrillo and stilton quiche, buttermilk-crusted okra, lentils, radicchio and walnuts with manuka honey, seaweed, ginger and carrot salad, and even desserts such as baked rhubarb with sweet labneh and quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.


Packed with mouthwatering recipes inspired by the food of Jerusalem, this is the long-awaited third cookbook from Yotam Ottolenghi, winner of the Observer Food Monthly Best Cookbook award 2013

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At the heart of Ottolenghi and Sami Tamimi's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Ottolenghi in the Jewish west. Nearly 30 years later they met in London and discovered they shared a language, a history, and a love of great food.

With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups, meat and fish, vegetables and salads, pulses and grains, to cakes and desserts, there is something new for everyone to discover.


Award-winning follow-up to 2008's bestselling Ottolenghi: The Cookbook, vegetarian recipes from chef and restaurateur Yotam Ottolenghi. Winner of Observer Food Monthly's Cookbook of the Year.

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Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine and features both recipes and dishes first devised for that column.

Ottolenghi's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations.

With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.

Related recipes

Confit tandoori chickpeas

These chickpeas have had their fair share of Insta fame for a multitude of reasons.

Sticky miso bananas with lime and toasted rice

This dessert ticks all our flavour boxes.

Berry platter with sheep’s labneh and orange oil

A fruity dish from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage.

Portobello steaks and butter bean mash

A vegetarian recipe that is simply as good as any steak (with mash), if not better.

Stuffed aubergine in curry and coconut dal

A satisfying aubergine and lentil dish from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage.

Brunsli chocolate cookies

Chewy, brownie-like cookies from Ottolenghi SIMPLE.

Beetroot, caraway and goat’s cheese bread

A yeast-free, no-knead bread that’s rich in seeds, herbs and flavour from Ottolenghi SIMPLE.

Slow-cooked chicken with a crisp corn crust

A rich, flavoursome chicken dish from Ottolenghi SIMPLE.

Iranian herb fritters

An appetising vegetarian side from Ottolenghi SIMPLE – perfect for brunch.

Cauliflower, pomegranate and pistachio salad

Ottolenghi delivers a delicious, fresh salad that’s easy to prepare from Ottolenghi SIMPLE.

Victoria sponge cake

Delight friends and family with this Victoria sponge with strawberries and white chocolate cream from Ottolenghi’s Sweet.

Broad bean spread

A fresh and flavourful  starter dish from Plenty More by Yotam Ottolenghi.

Stuffed aubergine recipe

Try your hand at this stuffed aubergine recipe from Yotam Ottolenghi's Jerusalem. 

Apple and olive oil cake

Try this enduring fan favourite recipe from Ottolenghi: the Cookbook.

Yotam Ottolenghi and Ixta Belfrage Flavour Q&A

What are the most versatile and adaptable vegetables?
All vegetables are versatile and adaptable, and can be enjoyed raw, cooked and in all shapes and forms. In Flavour a very good example of this is kohlrabi. Most people have only ever eaten kohlrabi raw, which we love (see our Kohlrabi ‘noodle’ salad) but we also love it cooked. There are three recipes in Flavour which ask you to roast kohlrabi (Potato & Gochujang Baked Eggs, Barley, Tomato & Watercress Stew, and Berbere Ratatouille). Roasting the vegetable turns it into an irresistibly sweet and soft version of itself.

How has your approach to cooking vegetables changed since Plenty?
It’s not so much that the approach has changed, but that there are now new influences in the Test Kitchen in the form of Ixta, who brings with her knowledge of Brazilian and Mexican cuisine and ingredients, and Noor, who brings with her a natural flair for cooking the food of her native Bahrain as well as the Middle East. 

What are your staple ingredients, always to be found in your fridge / pantry?
It’s a fairly long list, but we couldn’t live without olive oil, tomato paste, dried chillies, tahini, soy sauce, za’atar, miso, parmesan, anchovies, lemons and garlic.

Ottolenghi Flavour by Yotam Ottolenghi & Ixta Belfrage (Ebury Press)