Every bloody time I cook something out of here, everyone wants the recipe. And they're not just being nice. They hunt me down and make me give it to them. I think I've sold 5 cookbooks. The tomato soup is a staple in our house. A special needs friend of mine curled her lip when she saw the eggplant, but even knowing it was in the soup, ended up asking for thirds. The leek and za'atar rugelach makes you look like a rock star at pot lucks- especially since it's hard to find interesting finger foods. The one drawback- maybe- is that there are lots of specialty ingredients, but I love making a list and hunting them down when I hit the big city. Makes me feel like I'm completing a side quest.

Great cookbook. Recommend

The recipes in this book are just at another level and you will lean a whole host a little cooking secrets that just take plain food to the next level. The attached picture was my first attempt at making Hummus. Store bought Hummus is just so so ... but this was another world and the little bursts of flavor from the peppers and lemon will keep you eating and eating. Lots of veg/vegan type of recipes, not that I was looking for no meat but it's nice to take a break and digesting steak! and enjoying food with serious flavor.

Not every cookbook has to be an answer to "What am I going to eat tonight?" I'm fine with "picture book" cookbooks, where I am inspired by the photos, essays, and recipes that are more interesting than yummy-sounding. I took Ottolenghi Comfort out of the library, and based on my perusal, this book is clearly in the second category. I enjoyed looking at it, but I'm happy to return it to the library. Sometimes, it's a matter of ingredients. "Roasted chicken with curry leaf dukkah" requires curry leaves, and I don't know where to buy them. (Dukkah is a nut-and-spice mix; I've used an Ottolenghi recipe for that previously. It's easy and delicious.) Another recipe calls for hispi cabbages, and I've never even heard of such things, much less encountered them. However, the recipes mostly make me say, "Hmm, interesting!" rather than, "Let's make a big pot of that." That describes "Green tea noodles with avocado and relish" and "Leek, cheese, and za'atar rugelach." I'd be happy to eat a portion if you served it to me, but I'm not interested enough to spend time making these. It was nice as a library book. But I just got my "time to renew!" notice, and I have no qualms about returning it.

I've made half a dozen recipes so far, not a clunker among them. I would repeat any of them - when I finish working my way through the book. While some of the ingredient combinations might seem a little odd, trust the writers. They work! And so far, each recipe seems easy enough to tweak to your own taste and ingredients on hand. One of my favorite Ottolenghi books, and I have almost all of them!

This is definitely not the best of the Ottolenghi publications. Seems a bit of a hodgepodge of three authors. I think the best are those he wrote with his then business partner, Sami Tamimi. I also think that Sweet with Helen Goh was better as it was dedicated to one subject. I seriously did not find any real sense of structure or focus in Comfort and began to wonder if the Ottolenghi phenomenon has run its course.

Once again, this outperformed my expectations!

I love his books... his recipes are great.... would recommend this for the ramen noodle and mushroom dish, the roasted chicken dish as well as all of the vegetable dishes... just working my way through the recipes!! My grandkids adored the chicken dish!!!