“I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.”

Israeli chef and food writer, Ottolenghi is best known for his approachable yet innovative Middle Eastern-inspired recipes. His collaborations with Samin Nosrat and co-authored cookbooks, including *The Ottolenghi Book*, have made his work a staple in modern home kitchens.