Ottolenghi: The Cookbook »

Yotam Ottolenghi has worked as a pastry chef at the Capital, Kensington Place, and Launceston Place. He's also worked for Maison Blanc and then Baker and Spice before starting his own group of restaurants. Sami Tamimi has been a chef for more than two decades and teamed up with Yotam to open Ottolenghi in 2002.

Yotam and Sami’s inventive yet simple dishes are inspired by their respective childhoods in West and East Jerusalem based on culinary traditions from North Africa, Lebanon, Italy and California.