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EXCLUSIVE TASTE: “This is exciting, isn’t it?” Yotam Ottolenghi said Friday night at the Tasting Table test kitchen in Manhattan’s SoHo neighborhood. The chef, along with his partner Sami Tamimi, had gathered friends and eager patrons (reportedly the event sold out online in less than 10 minutes) to toast the American version of the pair’s cookbook “Ottolenghi,” published last month by Ten Speed Press.

Guests spilled into the airy space. Towards the back, a passel of sous chefs kept their head down chopping away in the expansive open kitchen. Trays of cauliflower fritters and sweet potato galette kept guests happy while they waited for the London-based chefs to sign their books.

This story first appeared in the October 22, 2013 issue of WWD. Subscribe Today.

“Our other cookbook, ‘Jerusalem,’ is really about the food we cooked in the past,” Ottolenghi said. “This is the food we’re cooking at the moment. The food we serve at our restaurants today. This is our future.”

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