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Yotam Ottolenghi completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, before coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington and Belgravia. He opened the restaurant NOPI in Piccadilly in 2011. Yotam is the author of the bestselling Ottolenghi: The Cookbook, Plenty and Jerusalem. He has presented two series of Ottolenghi's Mediterranean Feast on More 4 and Channel 4. Plenty More is his fourth book.
Ottolenghi multiplies the ingredients and techniques with great verve, and this boundless enthusiasm is tangible - and infectious. -- Mina Holland and Dale Berning Sawa * Guardian * 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 * A riot of colours, combinations and characteristically striking flavours. * Waitrose Kitchen * 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 *
