Ottolenghi: The Cookbook

"Following the success of Jerusalem and Plenty, Yotam Ottolenghi’s signature cookbook, originally published in England in 2008, is finally available in a U.S. edition. I rate cookbooks on their IQs — that’s Irresistibility Quotients, or the proportion of recipes I can’t wait to make — and Ottolenghi’s brightly flavored, glistening Mediterranean-Israeli-Arab-inflected recipes score high. How’s this for mouthwatering: “Cauliflower and cumin fritters with lime yogurt,” “Turkey and corn meatballs with roasted red pepper sauce” and “Apple and olive oil cake with maple icing”?"