Book Review: Must Reads For Youth

Ottolenghi Simple by Yotam Ottolenghi (All ages)

In chef Yotam Ottolenghi’s flavour-forward Ottolenghi Simple cookbook, “SIMPLE“ is an acronym that effectively describes the cooking process for each of these bold Mediterranean dishes: S = short on time, I = ingredients (ten or fewer), M = make ahead, P = pantry-led, L = lazy-day dishes, and E = easier than you think.

Ottolenghi is an Israeli-born British chef-patron of the Ottolenghi group, restaurateur, and bestselling cookbook author. His ingenious modern Middle Eastern and North African dishes have earned him prestige as one of Britain’s most influential TV chefs and food writers.

This fresh and seasonal cookbook is further divided into eight key sections: brunch, raw veg, cooked veg, rice/grains/pulses, noodles and pasta, meat, seafood and dessert. After which, Ottolenghi suggests feast combos that are sure to brighten your mealtimes.

All recipes begin with some of Ottolenghi’s experiences when making/serving them (such as what occasions they might suit best or some key ideas to pay attention to) as well as some explanation behind the science of cooking/baking the dish in question. I’ve found this personal insight to be both engaging and helpful as I improve my confidence in the kitchen. As such, I’d recommend this book to anyone looking to better their culinary competences, such as young people like myself who are heading off to university and will likely have to cater themselves.

Jonathan Lovekin’s vivid photos of each and every eye-catching recipe’s result drew me in further. The pages are practically bursting with lively flavour, and can encourage you to try a recipe you might not have attempted otherwise. Personally, brunch’s Portobello mushrooms with brioche and poached eggs (S and I in the SIMPLE framework, pages 10 and 11) surely had me step outside my comfort zone, and it was easy to adjust the recipe to my liking based on Ottolenghi’s notes.

At the beginning of this artful cookbook, Ottolenghi establishes what “everyday ingredients” are, as well as what “Ottolenghi ingredients” are. He assumes that you won’t have these ten items in your cupboards (and he’s probably right!), but encourages you to bring them into your cooking life to inject as much enriching flavour to your creations in the SIMPLEst way possible. Some of these ingredients may be unavailable in Bermuda, but most recipes are fully achievable while being big on flavour yet low on effort.

Whether it’s no-churn raspberry ice cream (IME pages 292 and 293) for your sweet summer desserts, fettuccine with spiced cherry tomato sauce (IMPL page 187) when you’re trying something new, or roasted trout with tomato, orange and barberry salsa (SIE pages 248 and 249) to make your guests feel extra special, Ottolenghi has something for everyone on every occasion.

Additionally, the SIMPLE meal suggestions range from midweek spring/summer suppers to weekend brunch with friends. The “feast” section also features cultural combinations for every season; Ottolenghi’s signature Mediterranean flavours are made accessible in Ottolenghi Simple to transform your culinary capabilities and palette.

For more recipes that make vibrant cooking easy, check out Ottolenghi’s blog at ottolenghi.co.uk/recipes or any of his other eight bestselling cookbooks.

On a final note, I’d also like to hear your thoughts on my column; for any comments on Ottolenghi Simple or simply to give me a book recommendation of whatever you’re reading at the moment, contact me at bookspacebda@gmail.com to tell me all about it!