Yotam Ottolenghi is the restaurateur and chef-patron of the five London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of ten internationally bestselling and multi-award-winning cookery books which have sold over ten million copies worldwide. Yotam has been a weekly columnist for the Saturday Guardian for over fifteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as ‘exotic’, has led to what some call ‘The Ottolenghi effect’. This is shorthand for the creation of a meal that is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family.