It’s a useful and engaging book, filled with the kind of dishes that have made Ottolenghi’s broad and well-deserved reputation — and, yes, the recipes are simple enough, although it’s a conceit that seems both unnecessary and rather contrived. It’s not like the chef made his name with hopelessly complicated dishes; rather, his cooking has always been as approachable as it’s been addictive. But regardless of the effort required, this is food that’s worth putting on the plate, and another cookbook that’s very much worth adding to the stack.

Source: Los Angeles Times September 12, 2018 15:56 UTC