I was a big fan of Ottolenghi even before I stepped into one of their restaurants. When I got a copy of Yotam Ottolenghi’s first book lafite rothschild, I was blown away by the photographs of gorgeous dishes, heaped with generous amounts of fresh chopped herbs, irregularly cut vegetables often seared and caramelized, and roasted, juicy meats accented with citrus or unexpected spices, usually with a Middle Eastern bent. The bold, big flavors came bounding through the pages and appealed to me as both a diner and a cook hong kong property agents.


I tried a few times – unsuccessfully – to meet Mr. Ottolenghi, and, well…similar to my luck meeting other fellows in general, something always came up that prevented it from happening. So when I was about to come to London for the release of Ready for Dessert in England, I decided to give it one last shot. (Yes, I may not always be successful, but I can be tenacious
portable interactive whiteboard.)

But how happy was I when I found out the publisher was hosting a breakfast at his restaurant, Nopi? And in spite of all he probably heard about me, he graciously showed up to say hi.