CHEF, restaurateur and food writer Yotam Ottolenghi will reflect on A Life In Flavour and provide cooking inspiration at York Theatre Royal on September 17.
Ottolenghi, who is of Italian-Jewish and German-Jewish descent, will discuss the tastes, ingredients and flavours that excite him and how he has created a career from cooking.
In the 7.30pm event, coinciding with the publication of his latest cookbook, Ottolenghi Flavour, he will “offer unique insights into how flavour is dialled up and why it works, from basic pairings fundamental to taste, to cooking methods that elevate ingredients to great heights”.
Under discussion too will be his life and career, from how his upbringing – he was born to a chemistry professor and high-school principal in West Jerusalem – has influenced his food, to opening six delis and restaurants in London.
Ottolenghi, 51, is chef-patron of the Ottolenghi delis, NOPI and ROVI restaurants. He writes a weekly column in the Guardian’s Feast magazine and a monthly column in The New Yorker and has published the cookbooks Plenty and Plenty More, his collection of vegetarian recipes; Ottolenghi: The Cookbook and Jerusalem, co-authored with Sami Tamimi; NOPI: The Cookbook with Ramael Scully; Sweet, his baking and desserts collection with Helen Goh, and Ottolenghi Simple, his 2018 award winner book with Tara Wigley and Esme Howarth.
Ottolenghi’s appearance at York Theatre Royal will come a fortnight after Penguin Books publish his new cookbook of “flavour-forward, vegetable-based recipes”, Ottolenghi Flavour, wherein he and co-writer Ixta Belfrage break down the three factors that create flavour.
Please note, there is the chance to buy a copy with your ticket (£15 and upwards) for this Penguin Live evening. Ottolenghi will conduct a book-signing session after the talk. Box office: 01904 623568 or at yorktheatreroyal.co.uk.