With game-changing low-lift recipes, as well as recipes to spend an afternoon on, OTTOLENGHI COMFORT presents creative dishes that are comfortable to both cook and eat. In more than 100 recipes, Ottolenghi --- and co-authors Helen Goh, Verena Lochmuller and Tara Wigley --- bring together childhood memories and travels around the world, celebrating food and friends and the connections they build together, ones to pass on from generation to generation. This is a book filled with meals that are easy and exciting, familiar and fresh, new and nostalgic, revelatory yet reassuring.

Yotam Ottolenghi --- the beloved chef and influencer who has captured the hearts of home cooks looking for inspiration and great-tasting vegetable cooking --- is back. Yotam collaborates with longtime colleague Ixta Belfrage to identify the principles behind his stylish, innovative brand of cooking with a new collection of revolutionary plant-based recipes. Yotam and Ixta build on the vegetarian cooking that made PLENTY and PLENTY MORE phenomenal bestsellers, this time adding Italian and Mexican influences and revealing how to understand, build and amplify flavor through more than 100 vegetarian recipes (half are also vegan). In essence, Yotam and Ixta show how to evolve creatively, be intuitive in the kitchen and become ever-better cooks.

The story of Palestine’s food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In FALASTIN, Sami Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness.

In OTTOLENGHI SIMPLE, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern-inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis.

Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he’s known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. SWEET is entirely filled with delicious baked goods, desserts and confections starring Ottolenghi’s signature flavor profiles and ingredients, including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom and cinnamon.

Yotam Ottolenghi is beloved in the food world for his beautiful, inspirational cookbooks, as well as his Ottolenghi delis and his fine-dining restaurant, Nopi. In NOPI: The Cookbook, head chef Ramael Scully’s Asian-inspired pantry meets Ottolenghi’s Middle Eastern influences and brings the restaurant’s favorite dishes within reach of the home cook.

Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. PLENTY is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables.

Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of PLENTY and JERUSALEM, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.

Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. PLENTY is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables.