Yotam Ottolenghi is known for flavor-packed recipes that reinvent Middle Eastern fare. Among his six New York Times bestselling cookbooks, Plenty elevated vegetables to star status, Jerusalem linked food and diplomacy, NOPI brought fine dining home, and Sweet saved room for dessert. Now, Ottolenghi Simple shows that ambitious, memorable recipes can also be easy to make. His 130 clever new dishes develop flavor without fuss and can be served in less than 30 minutes, some with 10 ingredients or less.

Ottolenghi Simple builds kitchen confidence with elemental recipes that stay true to Ottolenghi’s culinary DNA. There’s burrata with grilled grapes and basil; gem lettuce with fridge-raid dressing; brussels sprouts with burnt butter and black garlic; baked mint rice with pomegranate and olive salsa; soba noodles with lime, cardamom, and avocado; slow-cooked chicken with a crisp corn crust; and mint and pistachio chocolate fridge cake, among others.

Whether scrounging for brunch or prepping for a dinner party, Ottolenghi Simple delivers minimal hassle for maximum joy, capturing what is simple, relaxing, and fun about cooking.

Ottolenghi lives in London, where he co-owns an eponymous group of restaurants including NOPI and ROVI. In conversation with Sally Swift, co-creator and Managing Producer of The Splendid Table. Book signing to follow.