Yotam Ottolenghi
Israeli-British chef, restaurateur and food writer; co-owner with Sami Tamimi of the Ottolenghi delis and restaurants in London, and author of Plenty (2010), Jerusalem (2012) and Simple (2018).
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Recommends rcmnd
rcmnd What they recommend 5 things — each backed by an exact quote.
Compiled by rcmnd.app, not by them: the quotes are theirs, and each links to the post it was copied from.
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Loved The Pie and Pastry Bible
I used this book quite a lot, because she has a fantastic method of pastry-making for the whole range of different pastries. She has great recipes for things like Danish pastries, and basic short crust and shortbread pastry – and she has a very clear voice. She enjoys herself, and you can tell she's having fun. It's not one of these heavy books with centuries of tradition behind it, and that's exactly what I like so much about her style.
fivebooks.com 11 Mar 2011
Loved Stars Desserts
She also wrote another book, Four-Star Desserts; I have a very warm place in my heart for both. One of my first placements was as a pastry chef, and I loved using those books, because they were a breath of fresh air after all your French basics.
fivebooks.com 11 Mar 2011
Liked The River Cottage Meat Book
What I like about this book, which is similar to my previous two choices, is that it is very serious and thorough. I like it when people go into a subject and explore it fully for me or with me. And Hugh does this in an amazing way.
fivebooks.com 11 Mar 2011
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Recommends Vegetarian Cooking for Everyone
This book gives you loads of pointers about flavour combinations, and ways of putting vegetables together. It's not groundbreaking; it's not anything you haven't heard before. But it is very extensive. Deborah Madison uses everything and goes over all methods and all the ingredients. The writing is very light and simple – not at all challenging. Often, you get food writers that make things a little bit complicated, or too long-winded, but she is very simple and very clear.
fivebooks.com 11 Mar 2011
Uses On Food and Cooking
Yes. This is the book that I use when I need to come up with a very technical solution to what I am making. Cooking can be very intuitive, but, especially with food writing, you often need to get to grips with what it is that you are actually doing, so that you can have a deeper understanding of it. This is a very technical manual. Let's say that I need to see what happens during the process of steaming, or poaching, or frying; I always go to this book. McGee is very clear and to the point. Despite the fact that he is quite technical, it's never boring.
fivebooks.com 11 Mar 2011
Where they publish
Blog Yotam Ottolenghi at The Guardian His recipe column
Link verified 31 Oct 2026.
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