Ottolenghi: the Cookbook has a cover that upsets librarians! When this New York Times top title is returned, we gasp! Why? Because Jonathon Lovekin’s clever food photographextends beyond its borders to create the illusion of a book smeared with food. And what delicious food it is! Ottolenghi features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa. Featuring abundant produce and fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking. Yotam Ottolenghi arrived in the UK from his native Israel in 1997 and set out on a new career in food, after having completed an MA in Comparative Literature whilst working as a journalist in Tel Aviv. In London he attended The Cordon Bleu after which he worked as a pastry chef in various establishments. In 2002, Yotam and his partners set up Ottolenghi, a unique food shop offering a wide range of freshly made savory dishes, baked products and patisserie items. There are now four Ottolenghi’s, as well as NOPI, a brasserie style restaurant in Soho, London. Since 2006 Ottolenghi has written a column in The Guardian’s Weekend Saturday magazine. He is the author of the New York Times bestselling books Plenty, Jerusalem, and Ottolenghi. Sami Tamimi is a partner and head chef at Ottolenghi. Their 2012 cookbook Jerusalem was also a bestseller and was awarded Cookbook of the Year by the International Association of Culinary Professionals.