8pm (Reception, 6:30-7:30pm)
An Evening with
Yotam Ottolenghi & Helen Goh
discussing their upcoming cook book,
Ann and Jerry Moss Theatre
New Roads School
Herb Alpert Educational Village
3131 Olympic Boulevard
Santa Monica, CA 90404
$50 General Admission Seat + book
$60 Reserved Section Seat +book
$95 Reception + Reserved Seat + book
$20 General Admission Seat (on sale Sep. 2)
“Here is my confession: I rarely go a day without a slice or bite or square of something sweet.” —Yotam Ottolenghi
We’e excited to welcome Yotam Ottolenghi back to our stage. Yotam Ottolenghi is the author of Plenty and Plenty More, and co-author of NOPI, Ottolenghi, 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. All five books were New York Times bestsellers. He began his culinary career as a pastry chef. Ottolenghi lives in London, where he owns an eponymous group of restaurants.
Helen Goh is a pastry chef, longtime Ottolenghi collaborator, and the Ottolenghi product developer. Head pastry chef at one of Melbourne’s landmark restaurants, she moved to London, went to meet Yotam, and they have been baking and discussing the sweeter things in life ever since. She lives in West London.
Watch the video of Yotam Ottolenghi in conversation with Russ Parsons at Live Talks Los Angeles (Oct 2014)
Yotam Ottolenghi’s shakshuka recipe
Widely beloved for his beautiful, inspirational, and award-winning cookbooks, Ottolenghi has created another must-have for home cooks. Fully illustrated with stunning color photographs, Sweet: Desserts from London’s Ottolenghi is an enticing cookbook filled with over 120 recipes for confectionary treats and firmly rooted in the Ottolenghi tradition of abundance, inclusion, and celebration; conceived with love and a generous dusting of flair.
Many of the recipes contain his signature ingredients and flavors: things such as rose petals, figs, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. In a happy accident, there are more than 30 gluten-free recipes, as well as nut-free offerings.
Amy Scattergood is the food editor for the Los Angeles Times. She has degrees from Yale Divinity School, the Iowa Writers Workshop and the Cordon Bleu and has written a book of poetry and co-written a whole grain cookbook. Although originally from Iowa, she’s lived in L.A. for a long time now and will continue to do so, as long as tacos and the Pacific Ocean exist.