Ottolenghi esencial (edición estuche con Simple y Exuberancia)

The essential cookbook for this Christmas. The boxed set that brings together the Ottolenghi essentials: Cocina simple and Exuberancia. A body of almost 300 recipes, lavishly illustrated, that stands out as much for its striking beauty as for its simplicity, modernity and innovation.

Simple is the stunning cookbook we had all been waiting for: Yotam Ottolenghi's vibrant food made easy.

Created with Ottolenghi's customary flair and surprises, the one hundred and thirty dishes in this book contain all the imaginative touches and flavour combinations the chef has accustomed us to, for the greatest enjoyment with the least difficulty.

Original and delicious, the recipes in Simple are made far more accessible here thanks to six very simple principles identified by pictograms:

• S = Sophisticated but simple.
• I = Ingredients from the store cupboard.
• M = Minimal – less is more.
• P = Practically no effort.
• L = Laid out in advance.
• E = Express.

Thanks to Ottolenghi's guidance, putting a fabulous meal on the table in under thirty minutes, making a tasty recipe in a single pot or serving a dish prepared in advance all become far simpler, more relaxing and more fun — both for those who don't want to give up the excitement and daring of the stove and for those who would rather not overcomplicate their lives when cooking.

In Exuberancia, Ottolenghi once again explores the varied world of vegetarian cooking with a distinctly personal approach.

From surprising and delicious salads to hearty starters and exquisite desserts, Exuberancia is a must both for vegetarians and omnivores and for the general reader, who will discover through its magnificent recipes a new way of cooking and eating vegetables.

Arranged by cooking method, the more than one hundred and fifty recipes it offers place the emphasis on seasonal produce and spices, delivering a broad range of intense flavours.

What the critics have said:

If it's signed by Ottolenghi, you can be sure you are looking at something very special (National Post)

It describes in great detail the cooking techniques and the resulting flavour pairings of these recipes (Chatelaine)

The publication of a new Ottolenghi cookbook is always an event (Montreal Gazette)

An entirely new and, above all, very tasty way of cooking (BC Living)

Biography: Yotam Ottolenghi came to the world of cooking after a rather curious journey: he took a master's degree in Philosophy and Literature while working for an Israeli newspaper, and decided to give his life a radical turn by settling in London in 1997. There he began working as a pastry assistant at Capital, and later practised the trade in venues such as Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before setting out on his own venture, which has led him to create a chain of restaurants and food shops in the neighbourhoods of Notting Hill, Islington, Belgravia and Kensington. In 2011 he opened his own restaurant, NOPI, in Piccadilly. He is the author of several bestselling cookbooks and the star of various television programmes, including one on Channel 4 devoted to Mediterranean food. Salamandra published Jerusalén in 2015.