Ottolenghi dairy-free surveys the variety of seafood

surveys the variety of seafood on offer—from stars like halibut and oysters to unsung heroes like lingcod and smelt—and shares 75 delicious recipes reflecting the people who live in the region today

but other traditional spices like horseradish

and tips for setting up your kitchen to cook whole foods

and part lookbook of tempting food and revealing atmospheric photography

and frozen fruit sorbets

Ottolenghi dairy-free surveys the variety of seafoodFrom bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Yotam Ottolenghis four eponymous restaurantseach a patisserie, deli, restaurant, and bakery rolled into oneare among Londons most popular culinary destinations. Now available for the first time in an American edition and updated with