“The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.”

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.