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Yotam Ottolenghi is a culinary star, known for inventive, bold recipes.

He oversees five restaurants in London, writes for The Guardian and frequently pops up on the BBC. Chef Ottolenghi grew up in Jewish West Jerusalem. His business partner and co-chef Sami Tamimi was raised in the Muslim neighborhoods of East Jerusalem. Meeting as adults in London, they combined culinary forces and created the famously familiar, and highly innovative Ottolenghi brand of cuisine: fresh ingredients, full-bodied Mediterranean flavors, all served up with European flair. Authors of The New York Times Bestseller Jerusalem, they have been featured in The New York Times, Saveur and the Los Angeles Times.

Join Yotam and Sami for a conversation with Francis Lam as they introduce their book Ottolenghi: The Cookbook to the U.S.


Can't make it to the event? Leave your questions for our guests below, and they might be used on stage during the Q&A. Keep an eye on 92Y On Demand after the event for any video clips we might share! You might see your question used on stage.


This event is part of our Kitchen Arts & Letters series. In partnership with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers. See the complete line-up here.


Based in the Ottolenghi test-kitchen in Camden, England, Yotam Ottolenghi spends much of his time creating and testing recipes for his column in the Guardian, on-going cookery books and programs for television. When he is not creating and cooking, testing, tasting and tweaking, he is overseeing the day-to-day running of the Ottolenghi shops and restaurant. This involves more testing, tasting and tweaking so when he is not doing this he tries very hard to do something other than eat. He tweets @Ottolenghi.

With a cooking style that is as inimitable as it has always been – vibrant and bold yet simple and honest – Sami Tamimi has held the helm in the heat of the Ottolenghi kitchens since the first day they opened. Head chef, mentor to many, visionary behind so many of the longstanding and latest Ottolenghi dishes, Sami’s precision, palate and panache is the heart and soul of the food Ottolenghi is renowned for. He and Yotam have co-authored the Ottolenghi Cookbook and Jerusalem. He tweets @Samitamimi.

Francis Lam is the Editor-at-Large at Clarkson Potter and a judge on "Top Chef Masters." In past lives, he was the features editor of Gilt Taste, a senior writer at and a contributing editor at Gourmet, and his work has appeared in the 2006-2012 editions of Best Food Writing. He tweets @francis_lam.

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