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Ottolenghi Comfort: A Cookbook

Ottolenghi Comfort: A Cookbook

By Yotam Ottolenghi

NATIONAL BESTSELLER - The beloved author of Ottolenghi Flavor reimagines comfort food with over 100 global, personal recipes. Yotam Ottolenghi--the beloved chef who has captured the hearts of homecooks looking for inspiration and great-tasting cooking--is back. In Ottolenghi Comfort , he brings his inspiring, flavor-forward cooking to comfort dishes.

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List Price $37.99  
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25 - 99 $23.55 38%
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$37.99


Book Information

Publisher: Ten Speed Press
Publish Date: 10/08/2024
Pages: 320
ISBN-13: 9780399581779
ISBN-10: 0399581774
Language: English

Full Description

NATIONAL BESTSELLER - The beloved author of Ottolenghi Flavor reimagines comfort food with over 100 global, personal recipes. Yotam Ottolenghi--the beloved chef who has captured the hearts of homecooks looking for inspiration and great-tasting cooking--is back. In Ottolenghi Comfort, he brings his inspiring, flavor-forward cooking to comfort dishes. 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. For Ottolenghi, a bowl of pasta becomes Caramelized Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and potatoes are transformed into Garlicky Aligot Potato with Leeks & Thyme. In Comfort, he tackles everything from crepes to hummus; lamb meatloaf to quick ramen; savory rugelah to chocolate mousse. This is a book filled with meals that are easy and exciting, familiar and fresh, new and nostalgic, revelatory yet reassuring.

About the Author

Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian.

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