The New York Times bestselling author of Ottolenghi Flavor reimagines comfort food with over 100 global, personal recipes.

Yotam Ottolenghi--the beloved chef who has captured the hearts of homecooks looking for inspiration and great-tasting cooking--is back. In Ottolenghi Comfort, he brings his inspiring, flavor-forward cooking to comfort dishes.

With game-changing low-lift recipes as well as recipes to spend an afternoon on, Ottolenghi Comfort presents creative dishes that are comfortable to both cook and eat. In more than 100 recipes, Ottolenghi--and co-authors Helen Goh, Verena Lochmuller, and Tara Wigley--bring together childhood memories and travels around the world, celebrating food and friends and the connections they build together, ones to pass on from generation to generation.

For Ottolenghi, a bowl of pasta becomes Caramelized Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and potatoes are transformed into Garlicky Aligot Potato with Leeks & Thyme. In Comfort, he tackles everything from crepes to hummus; lamb meatloaf to quick ramen; savory rugelah to chocolate mousse.

This is a book filled with meals that are easy and exciting, familiar and fresh, new and nostalgic, revelatory yet reassuring.

Author: Yotam Ottolenghi
Binding Type: Hardcover
Publisher: Ten Speed Press
Published: 10/08/2024
Pages: 320
Weight: 3.05lbs
Size: 10.40h x 7.80w x 1.10d
ISBN: 9780399581779


Review Citation(s):
Library Journal 10/01/2024 pg. 46

About the Author
Yotam Ottolenghi is the restaurateur and chef-patron of the six London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of ten bestselling and multi-award-winning cookbooks. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as "exotic," has led to what some call "The Ottolenghi Effect." This is shorthand for the creation of a meal which is full of color, flavor, bounty, and sunshine. Yotam lives in London with his family.

Helen Goh was born in Malaysia and migrated with her family to Australia at the age of ten. Co-author of Sweet, she has worked closely with Yotam for over 10 years, drawing widely on Asian, Western, and Middle Eastern influences in her cooking. Helen's recipes appear in the Sydney Morning Herald, Guardian and Observer.

Tara Wigley worked in publishing for the best part of a decade before switching to food and writing in 2010. She trained at the Ballymaloe cooking school in Ireland before starting work with Yotam in 2011. Tara co-authored Ottolenghi Simple and Falastin. Her first solo book, How to Butter Toast, a collection of rhymes about recipes, was published in 2023.

Verena Lochmuller is a recipe and product developer. She was born in Germany, grew up in Scotland and studied pastry and baking arts in New York City. She has been at Ottolenghi since 2015, and has contributed recipes to two Ottolenghi Test Kitchen books--Shelf Love and Extra Good Things. She is now Head of Food Quality and Product Development at the Ottolenghi Test Kitchen.