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The ultimate guide to Ottolenghi cookbooks

by Rachel Deeley

published on 26 February 2024

It would be something of an understatement to say that Yotam Ottolenghi has made his mark on the food world. After initially training as a pastry chef, Ottolenghi and his team opened the doors of his first namesake deli in 2002, in London’s Notting Hill neighbourhood. Two decades, several cookbooks, and more than a few restaurant openings later, it’s safe to say that his Middle Eastern-inspired style of cooking that champions vegetables and bold flavours has influenced head chefs and home cooks alike.

Whether you’re completely new to Ottolenghi’s recipes, or can’t wait to add COMFORT to your bookshelf when it comes out in September, here’s the ultimate guide to all the Ottolenghi cookbooks you need to know about.


If you’re new to Ottolenghi and his recipes, this is the place to start. The premise of SIMPLE is that we each have our own idea about what constitutes an easy, stress-free cooking experience. With that in mind, each of the dishes in this book is, in some way, simple to create – whether it’s a make-ahead recipe, a one-pot wonder, requires just 30 minutes of your time or fewer than 10 ingredients, calls for store-cupboard staples, or a restaurant-quality dish that’s surprisingly easy to make.

Ottolenghi COMFORT

Ottolenghi COMFORT

by Yotam Ottolenghi, Helen Goh, Tara Wigley, Verena Lochmuller

This is comfort food, but not as you know it. Forget stodgy bowls of pasta and other guilty pleasures: COMFORT is a celebration of the nostalgic power of food, and its ability to evoke memories and build connections with loved ones. Featured recipes include Caramelised Onion Orecchiette with Hazelnuts & Crispy Sage, Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and Garlicky Aligot Potato with Leeks & Thyme.

NOPI: The Cookbook

by Yotam Ottolenghi, Ramael Scully

Taking its name from Ottolenghi’s stylish Soho restaurant, NOPI features more than 120 dishes that have graced the eatery’s menus over the years. Expect plenty of inventive, restaurant-worthy recipes to suit a range of cooking abilities, including Celeriac Purée with Spiced Cauliflower and Quail’s Eggs, Lamb Rump with Vanilla-braised Chicory and Sorrel Pesto, and Strawberry and Rose Mess.



Ottolenghi’s first vegetable-forward cookbook saw humble ingredients like greens, aubergines, root veg and pulses promoted from side dish to main event, with flavour-packed recipes including Mushroom and Herb Polenta, Saffron Cauliflower, and Fried Butterbeans with Feta, Sorrel and Sumac.

Plenty More

Something of a sequel to Plenty, this cookbook features 120 further brilliant veg-centric dishes with depth and variety of flavour. Chapters are organised according to cooking method – from grilled, to simmered, to raw – and fans of Ottolenghi’s cooking can expect to find some of his best-loved ingredients and combinations, like Aubergine with Black Garlic.


by Yotam Ottolenghi, Helen Goh

Ottolenghi returns to his pastry chef roots with this stunning collection of indulgent bakes and desserts – from dinner party showstoppers like Cinnamon Pavlova with Praline Cream and Fresh Figs, to edible gifts and classic favourites with a twist, like the halva- and tahini-infused Middle Eastern Millionaire’s Shortbread.

Ottolenghi FLAVOUR

by Ixta Belfrage, Yotam Ottolenghi

FLAVOUR is sure to convert even the most die-hard carnivore into a lover of vegetables. Offering a deep-dive into how and why great flavours work, this cookbook explores the three “P”s – process, pairing, and produce – and how they can create amazing dishes that highlight the true potential of veg.

OTK: Shelf Love

by Yotam Ottolenghi, Noor Murad

Plucked straight from Ottolenghi’s collaborative kitchens, the recipes in this cookbook will help you hone your skills as an intuitive cook and make use of those ingredients sitting in the back of your fridge, freezer, pantry, or kitchen cupboard. With easy-to-follow recipes and plenty of suggestions to make the dish your own, turn frozen cauliflower into a curried pie filling, kale into pesto, and rice and dried apricots into a sweet and spiced rice pilaf traybake.

Extra Good Things

by Yotam Ottolenghi, Noor Murad, The Ottolenghi Test Kitchen Team

Following on from the hugely successful Shelf Love, Extra Good Things is all about creating flavour-packed dishes with a little something left over. From easy midweek dinners to more sophisticated dinner-party fare, these recipes include dressings, sauces, toppings, and condiments that can be stored and re-used to add some oomph to your next meal.


by Yotam Ottolenghi, Sami Tamimi

This deeply personal cookbook is a love letter to a cultural and culinary melting pot. It reflects the shared history of co-authors Ottolenghi and Sami Tamimi, who grew up in the west and east of Jerusalem respectively but only met for the first time in London in 1999. From Shakshuka to Chocolate Krantz Cakes, Jerusalem comprises an array of classic recipes – some by-the-book traditional, others with a trademark Ottolenghi twist.

Ottolenghi: The Cookbook

by Yotam Ottolenghi, Sami Tamimi

Ottolenghi’s debut cookbook, first released in 2008, helped cement him as the chef who revolutionised the way we cook and eat. With its inventive recipes and flavour combinations, gorgeous photography, and fascinating insight into the deli that started it all, this cookbook is pure foodie escapism.


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