Simple

The reviews indicate that Ottolenghi Simple successfully translates the author's renowned culinary style into a more approachable format, offering a host of delicious and flavorful dishes. Many readers praise the book for its inventive use of vegetables and surprising flavor combinations, noting that several recipes are "very, very good" and result in "taste and texture explosions." Specific dishes, from various vegetable preparations to pasta, meat, and dessert options, are frequently lauded for their exceptional taste and relative ease of preparation compared to the author's previous works. Reviewers appreciate the inclusion of an acronym, "SIMPLE," which categorizes recipes by criteria such as short on time or few ingredients, even if its application is sometimes debated. The book is also commended for covering basic pantry ingredients in detail, making potentially unfamiliar items more accessible, and providing ample options for vegetarian and adaptable vegan meals. For many, it delivers the signature bold flavors expected from the author, making it a valuable addition to their kitchen.

Despite its title, a significant number of reviewers express disappointment regarding the actual simplicity of the recipes. Many found that dishes often require more than the advertised "10 ingredients or fewer" and involve techniques or time commitments that don't align with a truly "simple" weeknight meal. A recurring critique centers on the sourcing of ingredients; "exotic" items like rose harissa, za'atar, sumac, and pomegranate molasses are frequently mentioned as difficult to find and expensive, especially for those outside major urban centers, leading some to return the book without cooking from it. Furthermore, some recipes are described as "not quite complete," with certain elements turning out "soggy" or "bland," and a few dishes failing to inspire as much as the author's earlier collections. The author's perceived heavy hand with oil is also noted. Overall, for a segment of readers, the book did not meet expectations for genuine simplicity and ease.

In conclusion, Ottolenghi Simple elicits a divided but generally positive response, successfully appealing to many while falling short for others who sought extreme ease. It is an excellent choice for readers who appreciate the author's distinctive, flavor-packed style and are willing to invest some time in sourcing ingredients or making substitutions. Cooks who enjoy exploring Mediterranean and Middle Eastern-inspired cuisine, prioritize bold flavors over minimal ingredients, and don't mind a moderately involved cooking process will likely find this book inspiring and rewarding. However, those seeking genuinely quick, fuss-free meals with readily available pantry staples, or who are new to the author's style and expect absolute simplicity, might be better served by exploring other cookbooks first. Ultimately, Ottolenghi Simple offers a collection of highly flavorful dishes that, for many, strike a good balance between culinary adventure and practical home cooking.