5895 Blackwelder St
Culver City, CA 90232
$125 includes dinner and a signed copy of Ottolenghi Simple
We are honored to be hosting Yotam Ottolenghi for the third time at Live Talks Los Angeles, and excited about doing something special — a three course dinner, paired with selections from Ottolenghi Simple and Sweet: Desserts from London’s Ottolenghi
Yotam Ottolenghi is the author of the New York Times best-selling cookbooks Plenty, Ottolenghi, Plenty More, NOPI, Sweet, 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. He lives in London, where he co-owns an eponymous group of restaurants and the fine dining restaurants NOPI and ROVI. He previously appeared at Live Talks Los Angeles when Plenty More and Sweet were published. Follow him on Twitter (@ottolenghi) and Instagram.
“No chef captures the flavors of the moment better than Yotam Ottolenghi.”
“Yotam Ottolenghi is the most creative but also practical cook of this new culinary era–a 21st-century Escoffier.”
—Wall Street Journal
Yotam Ottolenghi is known for flavor-packed recipes that reinvent Middle Eastern fare. Among his six New York Times bestselling cookbooks, Plenty elevated vegetables to star status, Jerusalem linked food and diplomacy, NOPI brought fine dining home, and Sweet saved room for dessert.
Ottolenghi Simple shows that ambitious, memorable recipes can also be easy to make. His 130 clever new dishes develop flavor without fuss. Here, dinner can be served in less than 30 minutes, sometimes with 10 ingredients or fewer, often using just one pot or pan, with options for making ahead of time.
Ottolenghi Simple builds kitchen confidence with elemental recipes that stay true to Yotam’s culinary DNA. There’s Burrata with Grilled Grapes and Basil; Gem Lettuce with Fridge-Raid Dressing; Brussels Sprouts with Burnt Butter and Black Garlic; Baked Mint Rice with Pomegranate and Olive Salsa; Soba Noodles with Lime, Cardamom, and Avocado; Slow-Cooked Chicken with a Crisp Corn Crust; and Mint and Pistachio Chocolate Fridge Cake, among many other dazzling ingredient combinations. Photos by Jonathan Lovekin compliment a playful book design that helps readers realize, it’s all delicious and doable.
Whether scrounging for brunch, prepping for a dinner party, or bursting through a weeknight meal-sprint, Ottolenghi Simple delivers minimal hassle for maximum joy, offering pliant solutions for the frazzled or defiantly lazy among us. Yotam brilliantly captures what is simple, relaxing, and therefore fun about cooking.
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.
We are excited about a series of food events at Live Talks Los Angeles this fall. All three are held at All Saints Church, Beverly Hills and are preceded by a reception with selections prepared from each of the cookbooks featured. We feature Mark Bittman on October 16, Yotam Ottolenghi on October 23 and Marcus Samuelsson on October 28.
October 16, Mark Bittman — one of America’s best-known and most widely respected food writers. He covers food policy, cooking, and eating as an Opinion columnist for The New York Times and the paper’s Sunday Magazine. He produced “The Minimalist” column for 13 years and has starred in several popular Public Television cooking series. Now a frequent public speaker, he appears regularly on the Today Show and is a guest on a wide range of television and radio shows. Bittman has authored more than a dozen cookbooks, including How to Cook Everything® The Basics, How to Cook Everything®, How to Cook Everything® Vegetarian (all available as apps), Food Matters and The Food Matters Cookbook, and the new VB6™: Eat Vegan Before 6:00. Visit his website. In How to Cook Everything Fast, Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor.
October 23, Yotam Ottolenghi who owns an eponymous group of four restaurants, plus the high-end restaurant, Nopi, in London. His previous cookbooks—Plenty, Jerusalem, and Ottolenghi—have all been on the New York Times bestseller list. He writes for The Guardian, and appears on BBC. Plenty More is the much anticipated follow-up to Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring 120 vegetarian dishes organized by cooking method. Plenty influenced the way people cook and eat vegetables. Its focus on flavorful, vegetable-centric dishes that emphasize spices and fresh ingredients caused a produce-cooking craze in the UK, the US, and the world over. Plenty More continues in the spirit of Plenty, with dazzling dishes, prepared raw, grilled, baked, simmered, cracked, or braised. It features recipes for main dishes, sides, salads, and sweets including Membrillo and Stilton Quiche, Buttermilk-Crusted Okra, Candy Beets with Lentils, Roasted Rhubarb with Sweet Labneh, and Quince Poached in Pomegranate Juice.
October 28, Marcus Samuelsson, owner of Red Rooster restaurant in Harlem and former Executive Chef and co-owner of New York’s Restaurant Aquavit, AQ Cafe at Scandinavia House, and Riingo. The youngest chef ever to receive two three-star ratings from The New York Times, he starred on Discovery Home Channel’s Inner Chef. His cookbooks include Aquavit and the New Scandinavian Cuisine, The Soul of a New Cuisine, which won the 2007 James Beard Foundation Award for best international cookbook, and New American Table. He is winner of Top Chef Masters, and a judge on Chopped. In 2009, he was chosen by President Obama to cook the first state dinner. In his latest cook book, Marcus Off Duty, Samuelsson shows how he cooks at home for family and friends. Born in Ethiopia, raised in Sweden, and trained in European kitchens, he is a world citizen turned American success story. The recipes blend a rainbow of the flavors he experienced in his travels—Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul. His eclectic, casual food includes dill-spiced salmon; coconut-lime curried chicken; mac, cheese, and greens; chocolate pie spiced with Indian garam masala; and for kids, peanut noodles with slaw.
Previous food events at Live Talks Los Angeles include: Marcus Samuelsson in 2012 discussing his memoir; Daniel Boulud with Jonathan Gold and Suzanne Goin with Russ Parsons. Videos to each are in the links.