Ottolenghi SIMPLE
Yotam Ottolenghi’s award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. SIMPLE is no different, with 120 brand-new dishes that contain all the inventive elements and favour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.Bursting with colourful photography for every recipe, SIMPLE showcases Yotam’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 and then served when you’re ready.These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way:S – short on time: less than 30 minutes I – 10 ingredients or lessM – make aheadP – pantry L – lazyE – easier than you thinkSIMPLE is the stunning new cookbook we have all been wishing for: Yotam Ottolenghi’s vibrant food made easy.

Ottolenghi SIMPLE Details

TitleOttolenghi SIMPLE
Author
ReleaseSep 6th, 2018
PublisherEbury Press
ISBN-139781785031168
Rating
GenreFood and Drink, Cookbooks, Food, Cooking, Nonfiction

Ottolenghi SIMPLE Review

  • Jennie
    January 1, 1970
    I pre-ordered this book, because Yotam Ottolenghi's recipes are almost always huge successes for me. I like his sense of flavor and some of the surprising combinations he comes up with. I thought this book would be perfect for weeknight cooking. Unfortunately, I find the recipes aren't so much "simple" as "less complicated, sometimes, but also frequently less flavorful".First, the good. I do like that he lays out his criteria and has a SIMPLE acronym to advise which recipes meet which criteria. I pre-ordered this book, because Yotam Ottolenghi's recipes are almost always huge successes for me. I like his sense of flavor and some of the surprising combinations he comes up with. I thought this book would be perfect for weeknight cooking. Unfortunately, I find the recipes aren't so much "simple" as "less complicated, sometimes, but also frequently less flavorful".First, the good. I do like that he lays out his criteria and has a SIMPLE acronym to advise which recipes meet which criteria. Unfortunately, it seems to be inconsistently applied throughout the book, but it's at least a start. He covers the basic pantry ingredients you'll need; I'm not sure I agree with all of them - for example, rose harissa is very difficult to find and quite expensive, at least in the US, and regular harissa works too - but it's nice to have that all covered in detail. And some of the recipes are very, very good, in typical Ottolenghi style. The rose harissa chickpeas with flaked cod are truly easy to make and extremely delicious. The lamb meatballs with feta are great for a weeknight, though you can bake them all the way through rather than fry+bake to make it even faster. There's a baked mint rice with an olive-pomegranate salsa - that salsa is 100% fantastic and I would eat it on anything. Very easy to throw together, too.The bad: A lot of the dishes just seem not quite complete. The slow-cooked chicken with crisp corn crust has turned out poorly for many people in a couple of cookbook clubs in which I participate. The crust seems to just kind of sink into a soggy mess. And the chicken itself is... I can see where he's going, but there are about fifteen other chili recipes I'd rather eat. The chicken marbella turns out with quite soggy skin, which could be remedied if he instructed air drying. Perhaps it's my American tastes but I don't prefer soggy poultry skin. The sauce itself was good but not amazing. The overall feel of the book just hasn't been inspiring to me the way Ottolenghi's other books are.In summary, the problem is perhaps that my expectations were too high; however, if you haven't cooked with Ottolenghi before, I would recommend a different book first, like Jerusalem or Plenty.
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  • BrittKay
    January 1, 1970
    Ottolenghi did it again! I have yet to make a bad meal out of any of his cookbooks. This one is even better than the others because the recipes are, in fact, simple. This past Tuesday, in anticipation of Thanksgiving, we made EIGHT dishes! Each one was fantastic. Now I’m hungry...
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  • Savanna
    January 1, 1970
    This has my minty baked rice with pomegranate and olive relish, which I make at least once every few months. It's incredible. The majority of this cookbook is vegetables in new and surprising ways. I really love the S-I-M-P-L-E concept. L-- Lazy cooking-- is my favorite, since it mostly involves throwing things into a pot or a pan and let it simmer away.
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  • Shipshapeeatworthy
    January 1, 1970
    Yotam Ottolenghi is a person who has changed the way people view food. Difficult to categorize, his style works on the premise that food is all about flavour and unorthodox combinations (prior to receiving Ottolenghi Simple I had made one of his recipes from an earlier cookbook -- Roasted Brussels Sprouts w/ Pomelo and Star Anise -- if this is not an unorthodox pairing, I'm not sure what is! But what I can say is that it was a flavor memory my mouth won't soon forget).His food is elegant because Yotam Ottolenghi is a person who has changed the way people view food. Difficult to categorize, his style works on the premise that food is all about flavour and unorthodox combinations (prior to receiving Ottolenghi Simple I had made one of his recipes from an earlier cookbook -- Roasted Brussels Sprouts w/ Pomelo and Star Anise -- if this is not an unorthodox pairing, I'm not sure what is! But what I can say is that it was a flavor memory my mouth won't soon forget).His food is elegant because it simply is, not because it's been styled to be so. But with the unexpected or unorthodox leads to some challenges sourcing ingredients. Maybe like some of you home cooks out there you've admired the Ottolenghi ethos but you've been intimidated by the ingredient list or the sophisticated-sounding recipe titles (more elevated than a simple home cook can easily achieve). I've found that while I'm drawn to the recipes they seem to be more in the category of "weekend cooking" (when you have the time to fuss over a recipe) rather than being something a home cook can work with in order to get a weeknight meal on the table. This being said and to be perfectly honest these aren't criticisms. In an answer to the humble, yet eager home cook we are given Ottolenghi Simple. In the introduction he says something that made me laugh, "I know, I know: I've seen the raised eyebrows, I've heard the jokes. The one about the reader who thought there was part of the recipe missing as they already had all the ingredients they needed in their cupboard. Or the one that goes, 'Just popping out to the local shop to buy the papers, milk, black garlic, and sumac!'" What this means for the home cook is that a uniquely Ottolenghi primer has been developed with accessibility at its core. Do the ingredient lists resemble my daughter's list to Santa (never ending)? Not at all! It was a pleasant surprise that the ingredient lists were moderate -- even coming in at 10 or fewer for many of the recipes! Can you cook from it on a weeknight and not see the hangry rage on the faces of your family as they wait for dinner to be served? Definitely! Even if you're feeling that the time between coming home from work and dinnertime is compressed there are loads of recipes to turn to. Is the Ottolenghi-ness diluted? Gosh no! Since receiving this book to review I've made some really delicious food. Nothing intimidating here -- just as they put it: "Recipes that give you the time to do everything else"!As soon as you open the cover you're met with an acrostic of the word "simple" -- S (short on time), I (ingredients: 10 or fewer), M (make ahead), P (pantry-led), L (lazy-day dishes), E (easier than you think). A more in-depth description of each is given in the introduction because each of these letters and meanings are used in conjunction with each recipe. When I made the Hot, Charred Cherry Tomatoes with Cold Yogurt, for example, the letters "S" and "I" appeared below the recipe title in order to indicate that this recipe was good if you're short on time and contained 10 or fewer ingredients. While some might find this strategy both novel and useful I didn't. At first, I thought I would really make use of this feature but in the end I'm not sure if I ever chose a recipe because of the letters or referred to the letters at all. The book is divided into 8 main chapters -- Brunch, Raw Veg, Cooked Veg, Rice, Grains, and Pulses, Noodles and Pasta, Meat, Seafood, and Dessert -- with a few sections added in which focus on simple menus (for everyday), special menus (for occasions), and what we've come to recognize as "Ottolenghi Ingredients" (Urfa Chile Flakes, Pomegranate Molasses, Sumac are a few I used and were easy to source -- the molasses I bought at Walmart). I went into this review owing three Ottolenghi cookbooks and having only tried one recipe (mea culpa!) to cooking 10 recipes right-zippity off the bat! Recipes worked out perfectly and were enjoyed by my whole family! What's not to like about that? The Buckwheat and Haricots Verts Salad was one of my favourites -- I loved the different textures here along with the fresh mint. My daughter loved the curried lentil soup. The Green Onion and Ginger Salsa from the Beefsteak Tomato Carpaccio is something so delicious that I needed to triple the next time I made it! One question that I've been asked is whether or not Ottolenghi Simple is suitable for vegan, vegetarian, and/or gluten-free diets. Speaking from experience as a vegetarian there are many, many recipes that suit. I had no troubles finding recipes to try. As for the other diets, this is addressed at the end of the book -- ""free-from" focus was not, this time, a priority" which is to say that there are vegan and gluten-free suitable recipes but there isn't any special index (etc.) to show this. Since this book is full of whole food ingredients and is focused on flavour I think there is a broad appeal -- you might just have to explore and seek out those recipes for yourself. The Brunsli Cookies are gluten-free (they use almond meal instead of flour which gives the cookies a very fudge-y texture when mixed with the chocolate and egg whites). Out of the ten recipes I've tried so far 7 of them were (or could be with some subbing) vegan and 3 relied on eggs in a way that you couldn't substitute for. I think that Ottolenghi has successfully translated what has made him so remarkable -- ingredients and flavour -- into something that is 100% accessible for the home cook without compromise. Please note that this review is an excerpt of a longer version posted to www.shipshapeeatworthy.wordpress.comI would like to take this opportunity to thank Appetite by Random House / Penguin Random House for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
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  • Molly
    January 1, 1970
    I rarely buy cookbooks, but Ottolenghi recipes have proven to consistently be delicious, and this book recognizes that his usual recipes are a tad on the "where am I even going to find that and why does he assume everyone has rosewater and sumac in their pantry" variety. There are some really promising ones in here- and the "simple" method is nice for recognizing that sometimes you have lots of time, but don't want to get a bunch of ingredients; or maybe vice versa. I guess I will update when I' I rarely buy cookbooks, but Ottolenghi recipes have proven to consistently be delicious, and this book recognizes that his usual recipes are a tad on the "where am I even going to find that and why does he assume everyone has rosewater and sumac in their pantry" variety. There are some really promising ones in here- and the "simple" method is nice for recognizing that sometimes you have lots of time, but don't want to get a bunch of ingredients; or maybe vice versa. I guess I will update when I've actually made one. Which... may be awhile- I may have a slight recipe hoarding problem at the moment. :)
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  • Anand Ganapathy
    January 1, 1970
    Simple yet exciting recipes as the title indicates . Brilliant and colourful photos . need to try out the recipes next .
  • Kayo
    January 1, 1970
    I think the title is misleading. Not simple in any way. Disappointing.
  • Lisa Holmen
    January 1, 1970
    Great simple recipes which are 10 ingredients or less. Have already cooked a few of these and love it.
  • Kim Raymond
    January 1, 1970
    Grosse déception pour moi. Les recettes sont peut-être "simplifiées" par rapport à Plenty et Jerusalem, mais on est loin de la série de recettes one pot permettant de cuisiner du Ottolenghi chaque soir de la semaine promise dans la description du livre. Il n'y a finalement pas beaucoup de recettes qui sont des repas en soi, et beaucoup de trucs qui doivent être combinés avec une ou deux autres composantes pour faire un repas complet. Vraiment pas le genre de livre de recettes de semaine auquel j Grosse déception pour moi. Les recettes sont peut-être "simplifiées" par rapport à Plenty et Jerusalem, mais on est loin de la série de recettes one pot permettant de cuisiner du Ottolenghi chaque soir de la semaine promise dans la description du livre. Il n'y a finalement pas beaucoup de recettes qui sont des repas en soi, et beaucoup de trucs qui doivent être combinés avec une ou deux autres composantes pour faire un repas complet. Vraiment pas le genre de livre de recettes de semaine auquel je m'attendais. Celui-ci reprendra le chemin du Amazon Warehouse, j'ai déjà beaucoup trop de livres de recettes pour en conserver un que je n'utiliserai pas.
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  • Sjancourtz
    January 1, 1970
    A real disappointment. The first few books--Ottolenghi, Jerusalem, and Plenty--were all packed with delicious recipes for beautiful foods. I own them all and use them all, and have rated them Five Stars here and elsewhere. I love them, truly. But this one? I am only interested in making four dishes, and that's because they're much like other recipes from previous books. A lot of dishes use rose harissa, which I don't like at all. Other herb and spice combinations are a bit lengthy for a cookbook A real disappointment. The first few books--Ottolenghi, Jerusalem, and Plenty--were all packed with delicious recipes for beautiful foods. I own them all and use them all, and have rated them Five Stars here and elsewhere. I love them, truly. But this one? I am only interested in making four dishes, and that's because they're much like other recipes from previous books. A lot of dishes use rose harissa, which I don't like at all. Other herb and spice combinations are a bit lengthy for a cookbook that bills itself as "Simple." Changing Chicken Marbella to use dates instead of prunes? Please. Even the cakes are not something I'd want to try--too sweet, too soggy, too likely to burn. (I don't want a recipe that says "bake the cake for 30 minutes then cover it with foil to avoid burning and cook for another 30-40 minutes." Other coffeecakes taste great and don't require this anti-burn measure. )
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  • Michelle Jenkins
    January 1, 1970
    Review copy provided by the publisherYotam Ottolenghi’s streak is unbroken: SIMPLE delivers delicious, accessible, quintessentially Ottolenghi dishes for the home cookIn Yotam Ottolenghi's latest cookbook, OTTOLENGHI SIMPLE, the simple isn’t just a euphemism for “everyday” or “weeknight cooking” or “30 minutes or less.” SIMPLE is the system underlying the recipes. Short on time, 10 Ingredients or less, Make ahead, Pantry, Lazy or Easier Than You Think. It’s up to you to choose based on your cook Review copy provided by the publisherYotam Ottolenghi’s streak is unbroken: SIMPLE delivers delicious, accessible, quintessentially Ottolenghi dishes for the home cookIn Yotam Ottolenghi's latest cookbook, OTTOLENGHI SIMPLE, the simple isn’t just a euphemism for “everyday” or “weeknight cooking” or “30 minutes or less.” SIMPLE is the system underlying the recipes. Short on time, 10 Ingredients or less, Make ahead, Pantry, Lazy or Easier Than You Think. It’s up to you to choose based on your cooking agenda on any given day.I tested a handful of recipes from across the book and consistently the recipes were easy and delicious, but still very Ottolenghi. Among our favorites so far: Hot Charred Cherry Tomatoes (recipe available in the publisher's excerpt), Harissa Roasted Baby Carrots with Pomegranate and the Spiced Apple Cake. I’ve cooked from several “everyday” type books in the last few years, including Alton Brown's EveryDayCook and Smitten Kitchen EveryDay. Ottolenghi SIMPLE is a winner with fresh inspiration for the busy home cook. This collection is the one I’ll be coming back to again and again.Full review + the recipe for Slow-Cooked Chicken with a Crisp Corn Crust at DailyWaffle.com.
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  • Robert Hudder
    January 1, 1970
    There is always something to take away from Ottolenghi's books. This one would be good for someone starting out wanting to make decent nutritious food in a Middle Eastern style. The ideas and standouts for me, personally, were: Cauliflower "tabbouleh" (p.46), Pumpkin, saffron and orange soup (p.54), Roasted whole cauliflower (p.94 for the technique), chraimeh sauce (p.104), whole-roasted celery root with coriander seed oil (p.128), Honey and yogurt set cheesecake (p.208) and Brunsli chocolate co There is always something to take away from Ottolenghi's books. This one would be good for someone starting out wanting to make decent nutritious food in a Middle Eastern style. The ideas and standouts for me, personally, were: Cauliflower "tabbouleh" (p.46), Pumpkin, saffron and orange soup (p.54), Roasted whole cauliflower (p.94 for the technique), chraimeh sauce (p.104), whole-roasted celery root with coriander seed oil (p.128), Honey and yogurt set cheesecake (p.208) and Brunsli chocolate cookies (p.290).There were two interesting ideas, one about adding ricotta to meatballs... I think that would work well when using meat that was too lean, or even adding a smoother mouth feel to a meatball. The other was cooking meatballs in a lemon and chicken stock. Reminds me of a recipe I had for Lion's Head Meatballs. I will, of course, try these recipes but so far anything that I have taken from his books have worked out. They are also fairly simple instructions and straight forward. Even his restaurant cookbooks have enough detail and specificity that you can do it. So, I'm looking forward to it.
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  • Lucy H
    January 1, 1970
    The latest Yotam Ottolenghi cookbook makes great play of the reduced ingredients list for the recipes.This is possibly daunting if you aren't familiar with previous Ottolenghi books which need dozens of ingredients, some seemingly only available on line or from specialist groceries. SIMPLE has a list of basics which are needed for the recipes, and I have found all of them in local (rural) supermarkets.So far we've made several of the baked rice recipes, a white fish and chickpea curry and have p The latest Yotam Ottolenghi cookbook makes great play of the reduced ingredients list for the recipes.This is possibly daunting if you aren't familiar with previous Ottolenghi books which need dozens of ingredients, some seemingly only available on line or from specialist groceries. SIMPLE has a list of basics which are needed for the recipes, and I have found all of them in local (rural) supermarkets.So far we've made several of the baked rice recipes, a white fish and chickpea curry and have plans to try many more.The instructions are clear, the photos are gorgeous and the recipe quantities are spot-on. If the recipes says that it serves 4 people, there are 4 good portions there.
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  • Sharon
    January 1, 1970
    SIMPLE : Short on time, Ingredients: 10 or less, Make ahead, Pantry, Lazy, Easier than you think! Simple.Have all the books except the Sweet as we don’t eat dessert unless out somewhere. They are amazing cookery books and like fabulous reference books to the cuisines mixed therein. BUT often way too difficult and complicated for me, a home cook. Simple is exactly the answer. Amazing approachable and very doable cookery with great ingredients and truly delicious results. Cannot recommend it more! SIMPLE : Short on time, Ingredients: 10 or less, Make ahead, Pantry, Lazy, Easier than you think! Simple.Have all the books except the Sweet as we don’t eat dessert unless out somewhere. They are amazing cookery books and like fabulous reference books to the cuisines mixed therein. BUT often way too difficult and complicated for me, a home cook. Simple is exactly the answer. Amazing approachable and very doable cookery with great ingredients and truly delicious results. Cannot recommend it more! Excellent.......
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  • Hollis Ramsey
    January 1, 1970
    quite simply, a fantastic cookbook. presentation, photographs, layout, even the thickness of the paper stock are all excellent. but what really stands out are the fabulous recipes. Yotam Ottolenghi is a genius at pairing Mediterranean spices, vegetables, fruits, nuts, and, to a lesser extent, meats and fish, in marvelous ways. his versatility with yogurt -- an ingredient i'm not fond of ... yet -- is amazing. it's an exciting read!
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  • Jennifer Spiliakos
    January 1, 1970
    I read a lot of cookbooks. A lot of them hold such promise, then fall by the wayside under a pillow of hypothetical ingredients I'm just never going to gather. Then there are others that I know will be not only full of promise, but full of real life deliciousness - Ottolenghi's cookbooks are a prime example of the latter. I can't wait to try out so many of these recipes.
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  • Alison
    January 1, 1970
    FabulousFantastic book for recipes which are both ‘simple’ and tasty. Ottolenghi doesn’t do bland food and this book is testament to just that. The recipes are also visually stunning on the plate and wonderful for casual entertaining, especially where time is limited.
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  • Kathleen
    January 1, 1970
    Love it! Like the title says, simple! Easy recipes which are great for a midweek dinner but still packed with flavour. It's easy to get stuck in a rut with dinners when you come home from work tired and uninspired but Ottolenghi shows tasty doesn't have to take hours.
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  • Kathleen
    January 1, 1970
    Hi easy & my easy have different definitions. So I enjoyed the book but didn't try ant recipes (criminal!) many ingredients assumed "simple" are not that easy to come across in Mid-TN (unless you want to drive to Nashville, and if I do that, I'd rather have someone else cook for me.)
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  • Ellen
    January 1, 1970
    I have been having fun with this recipe book as there are many ideas to explore. There is a ranking system for why recipes have been declared simple such as lazy, pantry, make ahead which is helpful. I have many more recipes in this book to try.
  • Mindy
    January 1, 1970
    Not so simpleI still like Jerusalem the best
  • Jess
    January 1, 1970
    This is another cookbook I will be buying.....for the fish recipes alone, mercy. Yum.
  • Becca Osborn
    January 1, 1970
    After making multiple recipes from this cookbook I can say they are not overly complicated and they taste absolutely delicious!!!
  • Giel Vekemans
    January 1, 1970
    Gewoon een fijn kookboek.
  • Catherine
    January 1, 1970
    Beautiful.
  • Adrienne
    January 1, 1970
    4.5 Simple to make, yes. Simple to find ingredients, no. Very inspiring.
  • Ruth
    January 1, 1970
    Not my cup of tea. Not simple, too many ingredients that I never use,and too many recipes with fennel and anise-type flavors.
  • Mary C
    January 1, 1970
    I really wanted to enjoy the recipes in this book but there were so many that one or two ingredients just weren't things I cooked with. Doesn't make it a bad cookbook just not for me.
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