Our desert island cookbooks.

We're big big fans of Ottolenghi -- his approach to food is fresh, creative, and always surprising in the best way possible. These three cookbooks are on heavy rotation in our kitchens, and we give them as gifts to all the cooks we know.

• Ottolenghi: Available for the first time in an American edition, this debut cookbook from Yotam Ottolenghi and Sami Tamimi features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. The book features 140 recipes culled from the popular Ottolenghi restaurants -- reflecting the authors' upbringings in Jerusalem yet also incorporating culinary traditions from California, Italy, and North Africa, among others to create a world of inventive flavors and fresh, vibrant cooking.
• Jerusalem: In Jerusalem, Yotam Ottolenghi reteams with Sami Tamimi to explore the vibrant cuisine of their home city. This cookbook offers recipes from their unique cross-cultural perspectives including Charred Baby Okra with Tomato and Preserved Lemon, Braised Lamb Meatballs with Sour Cherries, and Clementine and Almond Cake.
• Plenty More: Yotam Ottolenghi's monumentally successful cookbook, Plenty, changed the way people cook and eat vegetables. Plenty More continues in the spirit of Plenty, with 120 dazzling produce-focused dishes, prepared raw, grilled, baked, simmered, cracked, or braised. Featuring recipes for main dishes, sides, salads, and sweets including Membrillo and Stilton Quiche, Buttermilk-Crusted Okra, Candy Beetroot with Lentils, Roasted Rhubarb with Sweet Labneh, and Quince Poached in Pomegranate Juice, this is the follow-up cookbook everyone has been waiting for.