Mary Berry wins outstanding achievement book award". BBC News. 27 November 2014 . Retrieved 14 March 2015. Sexton, David (9 October 2014). "How Yotam Ottolenghi rescued the modern dinner party," London Evening Standard. Retrieved on 19 October 2017. Using a tea towel to help you, carefully release the outer circle of the springform tin and return the pie to the oven for another 20–25 minutes, or until the sides are nicely coloured and everything is golden and bubbling. Leave to settle for 15 minutes. Yotam Ottolenghi: why I'm coming out as a gay father". the Guardian. 3 August 2013 . Retrieved 19 August 2021.

Sifton, Sam (16 May 2016). "Revel in the Bounty of Spring, With a Feast From Yotam Ottolenghi," The New York Times. Retrieved on 19 October 2017. Slater, Robert (31 January 2013). "Cooking Up a Storm in London". The Jerusalem Post . Retrieved 19 October 2017. Yotam Ottolenghi was born to Jewish parents in Jerusalem and raised in Ramat Denya, Jerusalem, the son of Michael Ottolenghi, a chemistry professor at Hebrew University, and Ruth Ottolenghi, a high school principal. [2] He is of Italian Jewish and German Jewish descent, and often spent his childhood summers in Italy. [3] He has an older sister, Tirza Florentin. His younger brother, Yiftach, was killed by friendly fire in 1992 during his military service. [4] Ottolenghi is an Italian name, an Italianised form of Ettlingen, a town in Baden-Württemberg from which Jews were expelled in the 15th and 16th centuries; many settled in Northern Italy. [5] In 2006, Ottolenghi began writing a weekly column for The Guardian titled "The New Vegetarian," though he himself is not a vegetarian and has sometimes noted where a vegetable-centric recipe would pair well with a particular cut of meat. Influenced by the straightforward, culturally-grounded food writing of Nigella Lawson and Claudia Roden, [15] Ottolenghi's recipes rarely fit within traditional dietary or cultural categories. [16] He explained that his mission is to "celebrat[e] vegetables or pulses without making them taste like meat, or as complements to meat, but to be what they are. It does no favour to vegetarians, making vegetables second best." [4]Restaurant and Bar Design Awards – Entry 2011/12. Web.archive.org (11 January 2013). Retrieved on 2015-09-23.

in Spanish) Gourmand Awards Winners 2013 Cookbook. Cookbookfair.com. Retrieved on 23 September 2015. a b c Kramer, Jane (3 December 2012). "The Philosopher Chef". The New Yorker . Retrieved 19 October 2017. Inamine, Elyse (17 October 2017). "Yotam Ottolenghi Melds Food and Art at the Met". Food & Wine. Archived from the original on 20 October 2017 . Retrieved 19 October 2017. Put the cauliflower on a large, parchment-lined baking tray and toss with the curry powder, half the oil, 1⁄2 teaspoon of salt and a good grind of pepper. Roast for about 20 minutes, until cooked through and lightly coloured. Set aside, and turn the oven temperature down to 170°C fan.

Working one sheet at a time, brush the exposed side of the filo with the butter mixture and drape it into your prepared tin (buttered side up), pushing it down gently to fit. Continue in this way with the next filo sheet, brushing it with butter and then laying it over the bottom sheet, rotating Ottolenghi was conscripted into the Israel Defence Forces in 1989, serving three years in IDF intelligence headquarters. He then studied at the Adi Lautman Interdisciplinary Programme for Outstanding Students of Tel Aviv University, where in 1997, he completed a combined bachelor's and master's degree in comparative literature; his thesis being on the philosophy of the photographic image. [6] While working on his thesis, Ottolenghi served as a night copy editor for Haaretz. [7] In 1997, Ottolenghi and his then partner Noam Bar moved to Amsterdam, where he edited the Hebrew section of the Dutch-Jewish weekly NIW. He later relocated to London to study French pastry cooking at Le Cordon Bleu.