Breadcrumbs
We invite you to join Yotam Ottolenghi for an intimate and energizing evening celebrating his forthcoming Fall ‘26 cookbook, "Simple Too", the long-awaited follow-up to his bestselling Ottolenghi Simple.
Eight years after redefining “flavor without fuss,” Ottolenghi returns to explore what “simple” means now in a world of endless notifications, long commutes, and minds split between podcasts, social media, and homework help.
Ottolenghi will share how "Simple Too" was born from real life: recipes that work with you, not against you. Dishes you can begin with half a plan and end with a deeply satisfying meal. Expect laughter, honesty, and that signature Ottolenghi spark as he declares, “The lemon is back!” and explains why bold flavor remains at the heart of simplicity.
Drawing from the book’s vibrant themes, Ottolenghi will dive into the ingredients and techniques that quietly shape this new collection: beans simply dressed, black chickpeas, sesame in generous handfuls, sweet- and-spicy balances, pasta cooked directly in its sauce, and whole meals roasted start-to-finish in a single tray.
He’ll also introduce the new “Fundamentals” chapter — fifteen fridge-ready flavor builders like spring onion oil, green salsa, za’atar oil, confit tomatoes, and chilli crisp. Small additions that make big differences on the busiest weeknights.
Yotam Ottolenghi is one of the most influential voices in contemporary food, renowned for vibrant, vegetable-forward cuisine and his imaginative approach to everyday cooking. Born in Jerusalem and based in London, he has authored numerous acclaimed cookbooks including "Plenty", "Jerusalem", "Simple", "Flavor", and "Sweet" that have transformed how home cooks and chefs around the world think about seasonality, texture, and spice. Ottolenghi is a New York Times bestselling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. "Ottolenghi Simple" was selected as a best book of the year by NPR and the New York Times. "Jerusalem," written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London and co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.
Yotam Ottolenghi - photo credit Jonathan Lovekin