Here are 100 books that Ottolenghi Simple fans have personally recommended if you like
Ottolenghi Simple.
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I'm an herbalist dedicated to teaching people practical approaches to herbalism and creativity. I do this on my Substack, in clinical intakes with my herbal clients (I work mostly with artists), and in workshops and classes. My life and herbal practice revolve around food. I’ve cooked professionally for over 15 years, worked on organic farms, and grow food at home for myself and pollinators in my region. The best bet we have at caring for ourselves and our communities is through the food we grow, buy, prepare, and eat. I like to say most people are already doing herbalism, they just don’t know it's happening in their kitchens at breakfast, lunch, and dinner every day.
I believe 2 things without a shred of doubt: all humans are creative and anyone can cook. Samin Nosrat adds the critical finale: “…and make it delicious.”
Everyone can benefit from this book, especially those who appreciate good, well-executed dishes but don’t quite understand what makes them so irresistible. As someone who didn’t do much better than fail at high school and college science, Nosrat makes incredibly complex concepts simple and doable! Not to mention, it’s delightfully illustrated.
The infographics, tables, and flowcharts make the content engaging and accessible. It is a cookbook, indispensable kitchen reference, and testament to the power of creative collaboration. Here is evidence that cooking is an art and a science.
Now a major Netflix documentary A Sunday Times Food Book of the Year and a New York Times bestseller Winner of the Fortnum & Mason Best Debut Food Book 2018
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with…
I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
The author is a food and entertaining expert, and I know first-hand. Susan was my boss for many years at Martha Stewart magazine, and is the example all cookbook authors should aspire to. You know her recipes are tried and tested, as would any recipe from a seasoned recipe developer, food stylist, and food writer. The pictures in the book are gloriously inspiring, and do their job of making your mouth water. As a frequent hostess herself, Susan draws you in with several chapters of expertise, including creating your pantry, what equipment and ingredients to have on hand, and simple starters to get your party going. The rest of the book is full of recipes you will end up making based on the beautiful visuals, simplicity, amazing flavor combinations, and helpful tips to give you cooking confidence.
Simple, stylish recipes for fearless entertaining from the renowned food stylist, New York Times contributor, and founding food editor of Martha Stewart Living.
As a professional recipe developer, avid home cook, and frequent hostess, Susan Spungen is devoted to creating perfectly simple recipes for good food. In Open Kitchen, she arms readers with elegant, must-make meal ideas that are easy to share and enjoy with friends and family.
An open kitchen, whether physical or spiritual, is a place to welcome company, to enjoy togetherness and the making of a meal. This cookbook is full of contemporary, stylish, and accessible dishes…
I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
Few chefs make cooking seem as fun as Jamie Oliver. His genuinely happy personality shines through in his recipes from this cooking library staple. This book is unique because the recipes are organized into 50 full meals instead of separate chapters. This makes entertaining super easy because you can choose a main dish, and Jamie tells you what to serve with it. The recipes are all completely approachable and there’s no guessing what side dishes or desserts go with dinner. I’m the kind of cook who uses this book as a jumping-off board, and I change up his menus depending on what I want to serve. But the fact that you can do this, or follow his formulas to the tee and get a great meal, is the selling point for me.
Renowned chef Oliver, bestselling author and star of ABC's "Jamie Oliver's Food Revolution," shows home cooks how to use their kitchen and their time more efficiently so they can get exciting, delicious meals for the whole family on the table in no time.
I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
This is the only entertaining book I’ll ever recommend that doesn’t actually have pictures! It would be blasphemous other than Mark is an expert recipe developer who churns out 40 menus for successful meals and offers a plethora of tips and helpful success secrets throughout. I miss the pictures but love how he organizes the meals by season. It’s easy to narrow down the chapter you want to cook from, and the descriptive titles let you choose a menu based on the delightful sound of the recipe! You’ll be thrilled to have these seasonal menus laid out for you, but they lend themselves well to inserting some of your own updated favorite recipes in place of canapes. Try his Pasta with Walnuts, or Chili-Fried Shrimp with Scallions and Orange, yes please!
The popular New York Times columnist and award-winning, bestselling cookbook author Mark Bittman now shares his winning strategies for creating elegant, delicious dinner parties with no fuss. Famous as “the Minimalist” for delicious recipes that can be made in a flash, Bittman’s entertaining cookbook is a must-have for hosts and home cooks of all skill levels.
The book features more than 150 recipes in 40 menus organized by season. Bittman’s signature “Keys to Success” offer a wealth of tips, from choosing the best ingredients to improving and streamlining your cooking techniques. Invaluable “Timetables” break down the process of preparing the…
I am passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish both body and soul. I’ve spent over 20 years creating recipes for home cooks, published in magazines, and inspiring confidence in the kitchen. Now I share my best advice, takes on traditional favorites, and the beauty of food and entertaining in cookbooks and on TaraTeaspoon.com. I encourage cooks to find cookbooks they inspire, with tested recipes, helpful tips, and beautiful pictures to entice all the senses. Trying new recipes from my cookbook list will bring joy to your cooking and entertaining.
The fact that the recipes in this book are authentic Mediterranean home cooking doesn’t mean they don’t stand up to almost any dinner party. Whether you’re putting on a sit-down dinner or a festive buffet, the sides, mains, and snacks from this cookbook are fresh and flavorful enough to hold their own. I add a salad, small plate recipe, side dish, or skewer from this book to many dinner parties. The recipes mix well with menu items from other flavor profiles. I love that there is a generous amount of bread recipes that are simple and approachable. They are perfect additions to any meal where you want your guests to feel at home and comfortable.
Since she was six years old, Julie Ann Sageer (nicknamed Julie Taboulie by her close-knit family) has had a passion for cooking the meals of her Lebanese heritage. Just like in her Emmy- nominated cooking show Cooking with Julie Taboulie, each of her recipes comes with hands-on instructions, tips, and tricks for making homemade Middle Eastern dishes using heaps of fresh, seasonal ingredients. Here you'll find dishes that range from classics like falafel, shawarma, and (of course) taboulie, to warming Bazilla - a stew of tomato, green pea, and lamb - to honey and rosewater-infused desserts. In these 125 recipes,…
I'm an ex-pastry chef at Zuma London, current food blogger and creative director at Blondelish.com and YumCreative.com. I cook and shoot food photos and videos for 10 hours a day, almost every day of the week and I wouldn't have it any other way. I consider myself an artist and cooking is an expression of my inner self. I started cooking about 15 years ago as a hobby and within a year I took it to the next level by attending a 1-year class at Southgate College in London and getting my Chef Diploma. Right after that, I landed a job as a pastry chef at Zuma London which quickly transformed me into a pro.
Just Eat It will change the way you think about diets, especially restrictive ones. It covers the ins and outs of Intuitive Eating and goes in-depth about the toxic cycle of the diet culture. It's well-researched and insightful, and it helps you build a healthier relationship with your body.
'The only 'diet' book worth reading this new year' - Alexandra Heminsley, Grazia
Just Eat It isn't just a book. It's part of a movement to help us take back control over our bodies. To free us from restrictive dieting, disordered eating and punishing exercise. To reject the guilt and anxiety associated with eating and, ultimately, to help us feel good about ourselves.
This anti-diet guide from registered nutritionist Laura Thomas PhD can help you sort out your attitude to food and ditch punishing exercise routines. As a qualified practitioner of Intuitive Eating - a…
I'm an ex-pastry chef at Zuma London, current food blogger and creative director at Blondelish.com and YumCreative.com. I cook and shoot food photos and videos for 10 hours a day, almost every day of the week and I wouldn't have it any other way. I consider myself an artist and cooking is an expression of my inner self. I started cooking about 15 years ago as a hobby and within a year I took it to the next level by attending a 1-year class at Southgate College in London and getting my Chef Diploma. Right after that, I landed a job as a pastry chef at Zuma London which quickly transformed me into a pro.
This book holds a dear place in my heart as it features delicious traditional recipes from my home country, Romania. It brings to life old recipes that embody Romania's historical multicultural influences. It includes unique and original recipes which you'll have a hard time finding elsewhere.
"Imbued with generosity, the spirit of community, and the flavours of a rich and varied culture" -NIGELLA LAWSON
Carpathia invites you to explore Romania's unique, bold and delicious cuisine: an exciting and unexpected amalgamation of all its diverse influences.
As a cultural melting pot its character is rooted in many traditions from Greek, Turkish and Slavic in the south and east, to Austrian, Hungarian and Saxon in the north and west.
From chargrilled aubergines, polenta fritters and butterbean hummus, to tangy bors, stuffed breads and Viennese-style layer cakes, Irina Georgescu has created over 100 mouth-watering dishes that are easy to…
I'm an ex-pastry chef at Zuma London, current food blogger and creative director at Blondelish.com and YumCreative.com. I cook and shoot food photos and videos for 10 hours a day, almost every day of the week and I wouldn't have it any other way. I consider myself an artist and cooking is an expression of my inner self. I started cooking about 15 years ago as a hobby and within a year I took it to the next level by attending a 1-year class at Southgate College in London and getting my Chef Diploma. Right after that, I landed a job as a pastry chef at Zuma London which quickly transformed me into a pro.
I'm sure all foodies like to take pictures of their food, and often share them on social media. If you are passionate about food and want to learn how to share that passion with the world through the art of photography, then this book is for you. Beata is a wonderful teacher who knows how to cover all the necessary steps for becoming a food photographer.
For amateurs and pros looking to add to their portfolios, How to Photograph Food makes food photography a piece of cake! How to Photograph Food is the gorgeous, informative photography book you didn't know you needed. For budding photographers and social media personalities, the perfect image has never been easier to capture, and How to Photograph Foodputs it all within reach. Chapters include:
Gear
Lighting
Frame and Balance
Food Styling
Photo Editing
Thinking like a Pro You'll learn the essential equipment, how to keep food looking good on a shoot, how to work with props, managing lighting, and much more,…
I’m a home cook, not a restaurant chef. I add a pinch of this and splash of that. As a chronicler of other people's culinary habits, I need to understand why we cook the way we do. At its simplest and most basic, what goes into the ancestral cooking-pot depends on who we are, where we live, and where we come from. Which is why whenever we want to remind ourselves who we are, we look for traditional recipes in culinary bibles produced at moments of change. I was born at a moment of change myself, in bombed-out London in 1941, at the height of the Blitz.
After President Nasser expelled her family along with most of Egypt's Jewish population in the 1950s, young Claudia Douek, art student in London, began to collect memories and family recipes from her fellow refugees.
The subtext is what it means to be a woman - young or old - obliged to create a new life in an alien land. I once asked Claudia why it is that so many cookery writers are of Jewish descent (as am I): "Simple. We need to remember who we are."
A stylish writer with an artist's eye who's also a serious historian, Middle Eastern is the book I treasure not only for culinary inspiration (authenticity guaranteed), but for the accuracy and accessibility of her beautiful prose.
More than 500 recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes.
As an American living and cooking in Sicily for almost sixty years, I have soaked up Sicilian cuisine and culture both through research and by osmosis, delighting in discovering how the food I was preparing reflected the island’s position in history and geography, a meeting point for almost all the civilizations of the Mediterranean. My first book, a memoir of my life here entitled On Persephone’s Island, was followed by Pomp and Sustenance. Twenty-five Centuries of Sicilian Food, the first book on Sicilian cuisine to be published in English. Six more books on different aspects of Sicilian food and culture, in English or in Italian, have followed.
Sixty years ago when I first started cooking in Sicily, local ingredients were of topnotch quality but very limited variety, so my American cookbooks and food mags were useless. The discovery of Claudia Roden’s book opened up a whole new world: recipe upon recipe with Mediterranean ingredients and delicious results, and fascinating notes on the origin of the dishes, notes that made me want to know more about culinary history.
'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' NIGELLA LAWSON _______
When it first published, Claudia Roden's bestselling classic Book of Middle Eastern Food revolutionised Western attitudes to the cuisines of the Middle East.
Containing over 500 modern and accessible recipes that are brought to life with…
