Uploaded November 2018 | Updated September 2026, 2 weeks ago
Beloved chef and powerhouse cookbook author Yotam Ottolenghi returns to the JCCSF to celebrate his newest book Ottolenghi Simple. Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly delicious simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. This is elemental Ottolenghi for everyone.
Yotam Ottolenghi is the author of the New York Times best-selling cookbooks Plenty, Ottolenghi, Plenty More, NOPI, Sweet and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals and Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining restaurant NOPI.
Samin Nosrat is a cook, teacher, and author of the James Beard Award-winning New York Times bestseller Salt, Fat, Acid, Heat. She is an “Eat” columnist at the New York Times Magazine and an executive producer and host of the forthcoming Netflix original documentary series based on her book.
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#food #chef #author
Beloved chef and powerhouse cookbook author Yotam Ottolenghi returns to the JCCSF to celebrate his newest book Ottolenghi Simple. Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly delicious simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. This is elemental Ottolenghi for everyone.
Yotam Ottolenghi is the author of the New York Times best-selling cookbooks Plenty, Ottolenghi, Plenty More, NOPI, Sweet and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals and Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining restaurant NOPI.
Samin Nosrat is a cook, teacher, and author of the James Beard Award-winning New York Times bestseller Salt, Fat, Acid, Heat. She is an “Eat” columnist at the New York Times Magazine and an executive producer and host of the forthcoming Netflix original documentary series based on her book.
To learn more about JCCSF, visit us at jccsf.org
Follow us on social media:
instagram.com/JCCSF
facebook.com/JCCSF
twitter.com/JCCSF
Subscribe to Our Channel: @Arts & Ideas at the JCCSF
Join the conversation on Twitter and Facebook: @JCCSF
#food #chef #author
