In Plenty More, he brought us colorful vegetables, savory yogurt, and spices that our kitchens had never seen before. In Jerusalem, he taught us about the techniques, dishes, and political nuances that make up Israeli cuisine. Now, in his latest release Sweet, he is taking on the world of sugar with collaborator and pastry chef Helen Goh. Yotam Ottolenghi has taught the world to cook with an open mind, and without the boundaries of borders or boredom. He’s a once-in-a-generation talent, and we’ve cooked through his reliable books for years.

We want to share this knowledge with a lucky TASTE reader who will walk away with the entire Ottolenghi catalog, signed.  These books include: Jerusalem, NOPI, Plenty, Plenty More, Sweet, and Ottolenghi. Good luck!

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