Yotam Ottolenghi
Person on 4 sites
Yotam Ottolenghi is an Israeli-British chef, restaurateur and food writer.
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10 facts on wiqqi (opens wiqqi.app)
- Born: 14 December 1968, Jerusalem (opens wiqqi.app)
- Education: Combined bachelor's and master's in comparative literature, Tel Aviv University (1997); then French pastry at Le Cordon Bleu in London (opens wiqqi.app)
- Baker and Spice: Head pastry chef from 1999, where he met Sami Tamimi (opens wiqqi.app)
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1 channel on ppll (opens ppll.app)
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Blog: Yotam Ottolenghi at The Guardian (opens www.theguardian.com)
“Flipping marvellous: Yotam Ottolenghi on the joy of simple breakfasts – plus six exclusive recipes”
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Blog: Yotam Ottolenghi at The Guardian (opens www.theguardian.com)
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14 beliefs on korrents (opens korrents.com)
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The restaurant world is changing radically, above all because of cost. (opens korrents.com)
“It has become clear to me that the restaurant world I’ve known for decades is radically changing through a combination of factors: people’s working patterns, health obsessions, the falling out of love with alcohol and…”
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The restaurants that thrive now are the ones with new models, not old ones at higher prices. (opens korrents.com)
“The restaurants thriving now aren’t the ones trying to recreate the old model with higher prices. They’re the ones who have figured out new models entirely”
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London’s restaurant industry is more alive and creative than it has ever been. (opens korrents.com)
“They are signs of an industry that’s more alive and creative than it has ever been.”
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The restaurant world is changing radically, above all because of cost. (opens korrents.com)
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5 recommendations on rcmnd (opens rcmnd.app)
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On Food and Cooking (opens rcmnd.app)
“Yes. This is the book that I use when I need to come up with a very technical solution to what I am making. Cooking can be very intuitive, but, especially with food writing, you often need to get to grips with what it…”
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Vegetarian Cooking for Everyone (opens rcmnd.app)
“This book gives you loads of pointers about flavour combinations, and ways of putting vegetables together. It's not groundbreaking; it's not anything you haven't heard before. But it is very extensive. Deborah Madison…”
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The River Cottage Meat Book (opens rcmnd.app)
“What I like about this book, which is similar to my previous two choices, is that it is very serious and thorough. I like it when people go into a subject and explore it fully for me or with me. And Hugh does this in…”
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On Food and Cooking (opens rcmnd.app)