Ottolenghi is one of the most iconic and dynamic restaurants in the country. Its unique blend of exquisite, fresh food, abundantly presented in a cutting-edge, elegant environment, has imaginatively redefined people's dining expectations. For the first time, Yotam Ottolenghi and Sami Tamimi are publishing here their superb sweet and savoury recipes. Yotam and Sami's inventive yet simple dishes are inspired by their respective childhoods in West and East Jerusalem but rest on numerous other culinary traditions, ranging from North Africa to Lebanon, Italy and California.The 140 original recipes cover everything from accomplished meat and fish main courses, through to many healthy and quick salads and suppers, plus Ottolenghi's famous and delectable cakes and breads. "Ottolenghi: The Cookbook" captures the zeitgeist for honest, healthy, bold cooking presented with flair, style and substance. This painstakingly designed book, lavishly photographed book offers the timeless qualities of a cookery classic.

THIS IS A PRE-ORDER - RELEASED ON 1ST MAY 2008

The Greatest Gastronomic Sensations on Earth (Paperback)

"1001 Foods" is a delicious collection of the best foods the world has to offer, from Julia Child's recipe for scrambled eggs to Mexican Chicken Mole and everything in between. Each food is described in loving detail, including fascinating insights into its historical and cultural significance, and illustrated with stunning, appetizing photographs. The subject foods are organized according to the structure of a classic dinner: from Soup to Nuts. There are recipes and features throughout on particular subjects such as the best chicken dishes, the most expensive ingredients, the most delicious artisanal cheeses of the world, and many others. The arbiters of the list are food professionals whose names are known in kitchens and bookstores worldwide. They share their expert opinions on the whole foods, dishes and cuisines that must be experienced at least once in a lifetime.The contributions are from: Nigella Lawson, Madhur Jaffrey, Jamie Oliver, Delia Smith, Rick Stein, Bill Granger, Claudia Roden, Jill Dupleix, Ken Hom and Donna Hay, among others.

More Than 100 Recipes from the Nation's Favourite French Chef (Hardcover)

EVERYDAY NOVELLI is full of recipes that look and taste delicious but are easy to recreate. From weekday breakfasts summer smoothies and winter white chocolate croissants to indulgent Sunday brunches, quick lunches, impressive dinner party dishes and even tea-time treats and midnight snacks. Make the most of seasonal ingredients and find recipes for the days when you want an immediate food fix perhaps some flash-fried scallops as well as those indulgent dishes when you want to spend some time in the kitchen, like a warming and slow-cooked French onion soup.Each recipe includes hints and tips that Jean-Christophe has picked up over the years, and will be simple and straightforward to follow. With more than 100 recipes and as many beautiful colour photographs, EVERYDAY NOVELLI is a book to treasure but it is also a book to cover in butter and flour as you cook from it day after day after day

By Simon Hopkinson

Simon Hopkinson's much-admired Roast Chicken and Other Stories now appears (unchanged) in Ebury Press's uniform paperback cookbook series, following its original publication in 1995 and a subsequent paperback career. The present edition is handsome, user-friendly and durable, with good paper and secure stitching. These things matter. The book itself is as much an incitement to cook as it ever was. The contents are a stroll through 40 of Simon Hopkinson's favourite ingredients, from anchovy and asparagus to lamb and leeks to tripe and veal, with a discursive introduction to each followed by a number of recipes. Those familiar with Hopkinson's writings will not be surprised that, despite his former reputation as a top restaurant chef (Hilaire and Bibendum in London), the recipes are robust, flavoursome and--if this is the right word-- homely. At any rate, they are all eminently cookable. Mostly they are drawn from the repertoires of British and classic French cooking, with dishes such as "Le Grand Aioli", "Brandade de Morue", "Fruit Fool", "Breast of Lamb Ste-Menehould" and "Omelette Arnold Bennett" giving perhaps an indication of Hopkinson's taste for simple, honest food. Spain and Italy, Australia and South-East Asia also put in an appearance, to vivid effect, with items such as "Gazpacho", "Risotto alla Milanese" and "Coriander and Coconut Soup". Simon Hopkinson's enthusiasm is infectious; his writing is warm and witty. Anyone who hasn't encountered this book in a previous incarnation has a treat in store.