Cementing his status as one of the coolest chefs in the world, Ottolenghi was recently exposed to new audiences via British rapper Loyle Carner, who titled his 2018 single 'Ottolenghi'.

Everything just looks so good! I will say I didn't like the Roasted Parsnips and Sweet Potatoes with Caper Vinagrette as much as I anticipated, mostly because it was a little sweet for me. We had two roasted already sweet vegetables, which has the effect of concentrating the sweetness. Ottolenghi then adds some sweetner in the vinagrette, which I thought unnecessary. Also, much as I love the idea of capers with this meal, it seemed like gilding the lily. It's hard to make the argument for further dressing roasted vegetables, already so easy and so good. Small quibble. It was great cold, maybe even better.The hotly anticipated follow-up to London chef Yotam Ottolenghi’sbestselling and award-winning cookbook Plenty, featuring more than 150vegetarian dishes organized by cooking method. And as a personal criticism: dude suggests cilantro on everything. EVERYTHING. Look for his defensive suggestion on cilantro fitting fine into any/all Italian cuisine. Cilantro appears again without mention in a Japanese-inspired recipe for soba noodles. Absolute madman. Plenty by the British Yotam Ottolenghi is Amsterdam's most popular cookbook this year and supposedly the most popular vegetarian cookbook in The Netherlands ever.

This is a beautiful cookbook with spectacular ideas. Stuffed onions? It makes you want to try everything the same day you see it. I tried a few...didn't have time for the whole shebang, but I came away with the thought that the individual pieces here are excellent. Unusual, really, but excellent. In the time I had the book I did have a little trouble figuring out exactly how to use some of the dishes with my repertoire. They are good, undoubtedly delicious. But not by themselves, especially. They'd have to fit with with whatever else was going on. I read the intro, and skimmed through the recipes. Beautiful pictures, and intriguing flavor combinations, but really? Most of this was waaaaaay more work than I want to put into food. I suspect that it would be a challenge to get many of the spices (and some of the other ingredients) out here in exurbia - and I was slightly put off by some of the less than precise "oh, you'll figure it out" instructions. Ottolenghi has founded a restaurant and four delis, has now penned four cookbooks, done an eight-year stint as Guardian Weekend’s columnist and – simply put – changed the way we shop and eat. Shakshuka is originally a Tunisian dish but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and aubergines in spring. While making these, you’ll need to freeze the mix a couple of times so that the croquettes are easier to shape and coat. It’s a bit of an effort, admittedly, but well worth it for the lovely light texture of the end results. Serves six as a main course.Wel niet aan te raden voor de beginnende kok. Maar met iets ervaring en wat geduld zit er voor een ieder wel iets bij. I would recommend this to everyone, especially those who don't like cooking, as it definitely encourages one to do so.