Nine years after *Simple*, Yotam Ottolenghi is publishing *Simple Too*. The title alone says what the book confirms: simplification was not a finished product, but an ongoing process.
On September 9, 2026, *Simple Too*, Yotam Ottolenghi’s new book, co-written with Verena Lochmuller and published by Hachette Cuisine, will be released. The book follows the bestseller *Simple*, which marked a turning point in the author’s career after more than twenty years built on complex flavors and lengthy ingredient lists.
*Simple Too* takes the approach pioneered by its predecessor a step further: 135 new recipes, designed to be prepared in less than 30 minutes, in a single dish, in the oven, with no prep work required. The method is streamlined, as are the ingredient lists, without compromising the original promise—to preserve vibrant and complex flavors.
The table of contents gives a sense of the scope of the recipes: braised halloumi with tomatoes and beans, butternut squash parmigiana, roasted cauliflower with hummus, “breakfast potatoes,” fennel, grape, and olive tatin, and even a “brown sugar cream cake.” Each of these dishes adheres to the same guidelines—one dish, one oven, half an hour—applied to cuisines as diverse as Mediterranean fare, breakfast, and pastries.
One hundred thirty-five recipes, all made in a single dish, in the oven, in less than thirty minutes, with no prep work required.
Co-written with Verena Lochmuller, published by Hachette Cuisine, available in bookstores on September 9, 2026.
Calling a book *Simple Too* is an admission that the first one wasn’t simple enough. The question Ottolenghi now poses is no longer how far cooking can go in layering flavors, but how far it can go in simplifying the process without losing what made it, precisely, recognizable.
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