Yotam Ottolenghi in conversation with Kim Severson - Simple Too
Join Yotam Ottolenghi for an intimate and energizing evening celebrating his forthcoming Fall 2026 cookbook, "Simple Too," the long-awaited follow-up to his bestselling "Ottolenghi Simple." Ottolenghi will appear in conversation Kim Severson, national food correspondent for the New York Times.
Eight years after redefining “flavor without fuss,” Ottolenghi returns to explore what “simple” means now — in a world of endless notifications, long commutes, and minds split between podcasts, WhatsApp groups, and homework help. In conversation, he’ll share how "Simple Too" was born from real life: recipes that work with you, not against you — dishes you can begin with half a plan and still end with a deeply satisfying meal. Expect laughter, honesty, and that signature Ottolenghi spark as he declares, “The lemon is back!” and explains why bold flavor remains at the heart of simplicity.
Drawing from the book’s vibrant themes, Ottolenghi will dive into the ingredients and techniques that quietly shape this new collection: beans simply dressed, black chickpeas, sesame in generous handfuls, sweet-and-spicy balances, pasta cooked directly in its sauce, and whole meals roasted start-to-finish in a single tray (with far less washing up). He’ll also introduce the new “Fundamentals” chapter — fifteen fridge-ready flavor builders like spring onion oil, green salsa, za’atar oil, confit tomatoes, and chilli crisp — the small things that make big differences on the busiest weeknights. Through stories from the writing process with co-author Verena Lochmuller, practical tips, and reflections on finding pleasure in cooking even when you’re already tired, Ottolenghi will reveal how "Simple Too" is less about doing less — and more about making everyday cooking feel generous, achievable, and full of joy.
Each ticket includes a signed first edition of "Simple Too." Please note that tickets are non-refundable. If you cannot attend, your ticket still entitles you to a signed copy of the book, which A Cappella Books will hold for one month after the event. You may pick it up in-store or call to request shipping.
About the Author
Yotam Ottolenghi is one of the most influential voices in contemporary food, renowned for his vibrant, vegetable-forward cuisine and imaginative approach to everyday cooking. Born in Jerusalem and based in London, he is the author of numerous acclaimed cookbooks — including Plenty, Jerusalem, Simple, Flavor, and Sweet — that have transformed how home cooks and chefs around the world think about seasonality, texture, and spice. His work extends beyond books to successful delis and restaurants, where bold combinations, fresh produce, and multicultural inspirations meet. Throughout his career, Ottolenghi has championed cooking that feels both joyful and accessible, proving that deeply flavorful food doesn’t have to be complicated.
About the Conversation Partner
Kim Severson is a national food correspondent for the New York Times. She was previously the New York Times Southern bureau chief. Severson won the 2018 Pulitzer Prize for Public Service for her contributions to the team that investigated sexual harassment and abuse against women. She also has won four James Beard awards and the Casey Medal for Meritorious Journalism for her work on childhood obesity.
She has been a staff writer at the San Francisco Chronicle, an editor and reporter at the Anchorage Daily News in Alaska and has covered crime, education, social services and politics for other daily newspapers on the West Coast.
She has written four books, “The Trans Fat Solution," “The New Alaska Cookbook," a memoir called “Spoon Fed: How Eight Cooks Saved My Life,” and, in 2012, "Cook Fight!" a collaborative cookbook with fellow New York Times writer Julia Moskin.
She’s a Midwesterner by birth, and lives in Atlanta with her partner, a teenager and two dogs. She plays softball, cooks, reads, watches bad TV and tries to get into nature as much as possible.
