2016.11.18 烹饪作家和餐馆老板约塔姆-奥托伦吉

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Kirsty Young's castaway is the cookery writer and restaurateur Yotam Ottolenghi. His food mixes the flavours of the Middle East and the Mediterranean and has been credited with changing the way many eat and cook, fuelling the surge in popularity of cooking ingredients including wakame seaweed, orange blossom, pomegranate seeds and za'atar.

Born to a German mother and an Italian father in Jerusalem, he grew up enjoying a wide range of culinary influences and he loved food from an early age. After completing a master's degree at Tel Aviv University, he enrolled in a six-month cookery course at Le Cordon Bleu school in London. While working as a pastry chef he met his future business partner, Sami Tamimi, a Palestinian also from Jerusalem, and they opened their first deli in London's Notting Hill in 2002. He has written a weekly food column for The Guardian since 2006 and has published five cookery books, as well as opening four more delis and a restaurant.



烹饪作家和餐馆老板约塔姆-奥托伦吉。他的食物混合了中东和地中海的风味，并被认为改变了许多人的饮食和烹饪方式，推动了包括裙带菜海藻、橙花、石榴籽和za'atar在内的烹饪材料的流行。

他出生在耶路撒冷，母亲是德国人，父亲是意大利人，他在成长过程中受到广泛的烹饪影响，他从小就热爱食物。在特拉维夫大学完成硕士学位后，他在伦敦的哥顿布鲁学校参加了为期六个月的烹饪课程。在担任糕点厨师时，他遇到了他未来的商业伙伴萨米-塔米，一个同样来自耶路撒冷的巴勒斯坦人，他们于2002年在伦敦的诺丁山开设了他们的第一家熟食店。自2006年以来，他每周为《卫报》撰写美食专栏，并出版了五本烹饪书籍，同时还开设了四家熟食店和一家餐馆。