'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David’s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.’ Nigella Lawson
作者被《纽约时报》誉为世界上最美丽食谱作者，他的食谱真的一本比一本美，可以被归为艺术书。以色列－英国国籍的Ottolenghi在纽约一共有五家餐厅，每一间的风格以及理念都不同。在耶路撒冷长大的他在他的料理里都会融入许多中东元素。他早期在知名的蓝带厨艺学校学习法式烹饪，之后在许多家米其林餐厅担任甜点厨师。他在1999年认识了阿拉伯－巴基斯坦厨师Sam Tamimi，两人发现他们其实生长的地点只差几英里的距离——虽然实在以色列－巴基斯坦冲突的相反边。他们很快地成为好友，并在2002年创立Ottolenghi Delicatessen。
这家餐厅一开就引起大众的喜爱，他们创意的菜色，使用大量的蔬菜以及非传统的口味，加上一些明星中东食材，让所有人赞不绝口。我记得我第一次去伦敦参加书展的时候，所有知道我吃素的人都大力推荐这家餐厅。虽然它不是一家素食餐厅，但是厨师在这里会用许多让人惊喜的方式来呈现蔬菜，连肉食主义者去都会喜欢！
在这本书中，作者们从他们的童年的回忆以及味道取出灵感。里面的食谱不但美味又简单操作，这本书本身也是一本艺术品！
好评：
‘[A] book that has barely left my kitchen…the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of’ Nigel Slater, The Observer Magazine
‘Possibly the best cookery book I have ever owned. The recipes…are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.’ Caroline Jowett, Daily Express
‘A wonderful book for vegetarians and cake lovers alike’ Bee Wilson, Sunday Times
书名：《甜点》Sweet
作者：Yotam Ottolenghi以及Helen Goh
出版社：Ebury Press（英国）
出版时间：2017年9月
类型：食谱
页数：368页
已售出版权：荷兰、德国、波兰、西班牙、法国、丹麦、意大利
＊本书是Sunday Time以及New York Times的畅销书
在这本书中，作者献出他最出名的甜点食谱。他的甜点里都会加入一些“惊喜”的材料，带出一些复杂又难忘的味道。这本书绝对会改变你对甜点的观念！
"With Jerusalem and all the books that followed, Yotam Ottolenghi changed everything about what we cook and crave. Now, with Sweet, he and Helen Goh shake up dessert. In signature style, the recipes are generous, warm, inviting, and copiously sparked with inspiration. Yes, bake those brownies with tahini and halva. Add star anise to blackberry cakes. Revel in the exciting new flavors Sweet brings us. It's what I'll be doing."
--Dorie Greenspan, James Beard Award-winning author
"After winning us over with his savory offerings, Yotam Ottolenghi, with Helen Goh, comes to the sweet side with an international array of gorgeous cookies, cakes, candies, custards... I want to make everything in this luscious book!"
--David Lebovitz, author of My Paris Kitchen and L'Appart
"Yotam Ottolenghi's additions to classic recipes make so much sense, you'll wonder why you've never stirred tahini into brownies or orange flower water into amaretti--or why you've never even made your own amaretti! This is my kind of baking book; you'll want to make everything."
--Elisabeth Prueitt, co-founder of Tartine Manufactory and author of Tartine All Day
"Modern, creative, appealing, and, most importantly, fun--this is Ottolenghi at the top of his game."
--Publishers Weekly, Starred Review
Praise for previous books:
"This is simply wonderful cooking...modern, smart, and thoughtful. I love it."
--Nigel Slater
"With his 2012 cookbook Jerusalem, London restaurateur Yotam Ottolenghi [has] created a sensation by sharing his unexpected and highly personal take on Mediterranean cooking."
--Food & Wine
"Jerusalem is the top-selling cookbook in the country, subverting the conventional wisdom that you need to have a TV show to have a bestselling cookbook. The book...has become something of a phenomenon."
--Publisher's Weekly
"Plenty...is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don't need meat to produce over-the-top food."
--Mark Bittman, New York Times
"Yotam Ottolenghi's second cookbook has recipes for dishes largely absent from the American kitchen--a fact that almost never crosses your mind when you flip through it hungry. Everything sounds mouthwatering and looks-and is -doable."
--Wall Street Journal
书名：《耶路撒冷》Jerusalem
作者：Yotam Ottolenghi以及Sam Taimimi
出版社：Ebury Press（英国）
出版时间：2012年9月
类型：食谱
页数：320页
已售出版权：德国、荷兰、意大利、法国、丹麦、巴西、西班牙、波澜、俄罗斯、匈牙利、台湾、捷克
两位作者所创造出来的食物都有一个相同起步点：他们共同的老家耶路撒冷。Sami在阿拉伯的东边长大，Yotam在犹太的西边。30年后，他们在伦敦相识，发现他们有共同的语言、历史以及对食物的热情。
耶路撒冷是一个非常多元化的地方，那里的食物受到穆斯林、犹太、阿拉伯、基督教以及亚美尼亚的影响，再加上地中海的气候，实在是独一无二。
"a magical feast" －BBC Good Food Magazine
"Jerusalem works both as a recipe book and as a touching tribute to (Yotam Ottolenghi’s) war-torn native city" －The Telegraph Magazine
"A complicated love letter to a city…a memorable book that has as much to do with friendship as with food" －The Guardian
"Jerusalem will dominate dinner parties for the next year through its deceptive and inviting simplicity" －The Financial Times
"‘(A) celebration of the complex currents that shaped Jerusalem’s culinary, as well as political, history" －The Sunday Telegraph
书名：《Nopi》Nopi
作者：Yotam Ottolenghi以及Ramael Scully
出版社：Ebury Press（英国）
出版时间：2015年9月
类型：食谱
页数：352页
Nopi是作者在伦敦Soho区的餐厅名称。这家餐厅的菜加入了亚洲的味道，也都在这本书里呈现出给读者尝试！
书名：《丰富》Plenty
作者：Yotam Ottolenghi
出版社：Ebury Press（英国）
出版时间：2010年4月
类型：食谱
页数：288页
已售出版权：德国、俄罗斯、葡萄牙、瑞典、挪威、西班牙、加拿大、丹麦、克罗西亚、意大利、波兰、捷克、法国、匈牙利、罗马尼亚、荷兰
"Plenty is one of those cookbooks you dribble over while flicking through its pages. [The recipes] demand to be eaten." － The Guardian
"Plenty takes an inspired and fresh approach to vegetarian cooking. Sumptuous photographs make this an ideal gift for all foodies." －The Independent
"The hottest cookbook of the year" －The Guardian
"He's a genius: his isn't exactly Middle eastern cooking - he's from Jerusalem - but it draws its very breath from the explosive colours and tastes of the region." －The Scotsman
"The man who sexed up veg." －Evening Standard
Yotam Ottolenghi的灵感来自于他的地中海背景以及他对于食材的喜爱。他本身不是一味素食煮意者，但是他热爱蔬菜，对于蔬菜也拥有与其他厨师与众不同的态度。
书名：《更丰富》Plenty More
作者：Yotam Ottolenghi
出版社：Ebury Press（英国）
出版时间：2014年9月
类型：食谱
页数：352页
已售出版权：荷兰、德国、西班牙、丹麦、加拿大、韩国、巴西、葡萄牙、瑞典、法国、波兰、意大利
"Its this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians." －Time out
"A riot of colours, combinations and characteristically striking flavours." －Waitrose Kitchen
"Even the most passionate carnivore might be surprised by the wealth of veg-based recipes on offer here. An exciting introduction to meat-free eating." －Grazia
"Ottolenghi multiplies the ingredients and techniques with great verve, and this boundless enthusiasm is tangible – and infectious." －Mina Holland and Dale Berning Sawa， Guardian
关于作者：
Yotam Ottolenghi是一位厨师以及食谱作者。他在伦敦有五家餐厅，并出版过许多本畅销食谱书。他创造过两个电视特辑，以及一个BBC4纪录片, Jerusalem on a Plate。
作者网站：http://www.ottolenghi.co.uk/
得奖记录：
• 2010 Galaxy National Book Awards "Food and Drink Book of the Year" for Plenty
• 2010 Observer Food Monthly's "Best Cookbooks Ever", Plenty ranked number 40[16]
• 2011 Condé Nast Traveler "Innovation and Design Awards", NOPI, winner of the Gourmet award [17]
• 2011 Observer Food Monthly's "Best Cookbook Award" winner for Plenty[18]
• 2012 Restaurant and Bar Design Awards, "Identity" category for the restaurant Nopi[19]
• 2012 Guild of Food Writers Awards, "Kate Whiteman Award for Work on Food and Travel" for Jerusalem on a Plate (BBC4)
• 2013 James Beard Award "International Cookbook" for Jerusalem [20]
• 2013 Guild of Food Writers Awards, "Cookery Book Award" for Jerusalem[21]
• 2013 Guild of Food Writers Awards, "Evelyn Rose Award for Cookery Journalist" for journalism in The Guardian[22]
• 2013 Gourmand World Cookbook Awards, the Dun Gifford Award winner for Jerusalem[23]
• 2013 International Association of Culinary Professionals Awards, winner of the International award and the Best Cookbook award for Jerusalem[24]
• 2013 Fortnum and Mason Food and Drink Awards, "Television Programme of the Year" for Ottolenghi's Mediterranean Feast (Keo Films)[25]
• 2013 German Gastronomic Academy Silver Medal for Jerusalem[citation needed]
• 2013 Observer Food Monthly "Best Cookbook Award" for Jerusalem[26]
• 2014 Specsavers National Book Awards "Food and Drink Book of the Year" for Plenty More[27]
• 2015 Honorary Doctor of Humane Letters from Brandeis University [28]
• 2016 James Beard Award "Cooking from a Professional Point of View" for NOPI, the Cookbook[29]