A year after he enriched our kitchens with sweet delights, Yotam Ottolenghi is back with yet another brilliant cook book. Ottolenghi Simple (Ten Speed, $35) delivers exactly what it promises in the title: 130 recipes easy to make, simple in his own definition. He codes them using the title of the book as a key: S – short on time, I – ingredients (10 or fewer), M – make ahead, P – pantry, L – lazy, E – easier than you think. And every recipe has its own set of letters, so you can decide what and when to make depending on your free time and ingredients you already have. Of course, everyone who’s cooked with Ottolenghi before knows about the ten essential ingredients that make your feast Ottolenghi-fied: pomegranate molasses, rose harissa, tahini, sumac, to name a few. Take a different approach to brunch with Portobello mushrooms with brioche and poached eggs or Braised eggs with leek and za’atar. Do you want your vegetables raw or cooked—insider info—his top three this season are courgettes, cauliflower, and tomatoes. Pasta or rice, meat or fish, how about Bridget Jones’s pan-fried salmon with pine nut salsa? With this cookbook you’ll have plenty of choices that taste as amazing as they look.