Features
Ottolenghi on Hummus Wars
Political and nationalistic discussions about hummus — where it started and how; who was the first to crush chickpeas and mix them with sesame paste and when — are almost...
Features
Ottolenghi’s NOPI Cookbook: 6 Ingredients You Need in Your Store Cupboard
Yotam Ottolenghi is famous for introducing a host of ingredients to British home cooks: pomegranate molasses; freekeh and za’atar to name a few. His new NOPI cookbook is no different, with Ramael Scully’s far Eastern heritage promising to fill our kitchen cupboards with even more exotic delicacies.
Features
Yotam Ottolenghi’s Vegetarian Christmas Menu
Who says Christmas dinner is all about the turkey? This stunning vegetarian Christmas menu from the brilliant Yotam Ottolenghi will have all your meat-eating guests drooling with envy!
Features
A tour of Yotam Ottolenghi’s cookbook collection
On the eve of releasing his exciting new cookbook Plenty More (out Thursday 11th September), Ottolenghi takes us on a magical tour of his personal cookbook collection.
Features
Ottolenghi’s Plenty More: behind the scenes on the photoshoot for Yotam’s new book
Join Ebury Editorial Director Sarah Lavelle behind the scenes on the photoshoot for Yotam Ottolenghi’s new book Plenty More. Warning: your mouth will water.
Features
Jerusalem wins prestigious award
Jerusalem, the second cookbook from Yotam Ottolenghi and Sami Tamimi, has won Best Cookbook at the Observer Food Monthly Awards 2013.
Features
Make Muttabaq with Yotam Ottolenghi and Sami Tamimi
Learn how to make Muttabaq, a delicious Arabic dessert of filo pastry, ricotta and goat’s cheese, with Yotam Ottolenghi and Sami Tamimi.
