Yotam Ottolenghi He is not just a chef, or at least he is not a chef like everyone else. He, with his eleven locations (between restaurants and gastronomy) scattered around the world, his cosmopolitan culinary formation (he has Italian and German origins, was born in Israel and lives in London) and his idea of ​​cuisine “easy but not too much” has been able to revolutionize gastronomic communication, bringing to success every book of his recipes released.
His style, The Ottoleghian cuisinein fact, is a sort of creed for those who embrace him: many vegetables and legumes – without making the verse to the meat, but trying to use them for what they are -, a real Mediterranean inspiration, often hybridized with other kitchens, and dishes that are beautiful and good, in a more traditional sense. This means no complex aesthetic, but making sure that the result of a recipe makes your eyes enjoy, inviting to eat. Many ingredients and preparations that apparently may seem not always very simple (and sometimes they are not) but nothing that cannot be achieved with a minimum of preparation and passion for home cooking.
With these requirements, Yotam Ottolenghi He quickly affirmed himself as a point of reference for enthusiasts of international cuisine, and he did it (also) through these books.
The Cookbook
It all started like this, with a cookbook that does not promise to be anything but what it is. It was 2008, and this book that praised flavors and intense colors in the recipes, in addition to ingredients rich in flavor, quickly became a classic.
Plenty
“I am making how lucky we are (unfortunately not all of us, it is obvious) to live and cook in a world that offers such a wide variety of ingredients”. The book by Ottolenghi on abundance starts from this concept, divided by type of raw materials, mostly vegetable.
Simple
A simple, accessible cuisine that aims to resolve the question of little time and the desire to eat better despite this. The recipes, this time, are divided by types: there are superverse ones, those with less than ten ingredients, those that can be prepared in advance, those that use what you have in the pantry, and the extremely easy ones.
Flavour
After Plenty And Plenty More (The book in which the recipes are divided on the basis of the way of treating and cooking the ingredients), here is the third book of the Ottoleghiana trilogy dedicated to plants, which tries to answer the question: “How many other ways are there to fry a aubergine?”. Many, Ottolenghi replies, and takes twenty different ingredients by dividing the recipes for procedures, method and production.
Test Kitchen: Shelf Love
It happens to everyone to pass whole minutes in front of the refrigerator or the shelves of the pantry and ask: “What do I cook?”. Here, in this book Ottolenghi tries to answer this question.
Comfort
Comfortable cuisine, as the title promises, and above all simple. Which does not mean hasty, but it means that it requires just the time necessary for the preparation of a dish that can be beautiful and good. Eggs, pasta, rice, cooked with a thousand different, never repetitive variations.
Source: Vanity Fair
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