The Sauce Alone is Drinkable: Three Simple Sides from Ottolenghi’s New Cookbook

Yotam Ottolenghi’s Simple Too has just hit the shelves, and it’s no surprise that his devoted following is eagerly devouring every recipe. The book’s claim to fame lies in its simplicity – each dish can be made in under 30 minutes, cooked in one pot, or prepped ahead. Beneath this surface-level convenience lies a more profound truth about our culinary culture.

The fact that Ottolenghi’s Simple sold over three million copies worldwide speaks volumes about the state of modern home cooking. In an era where time-saving apps and meal delivery services dominate our lives, people are craving authenticity and connection to food on a deeper level. By stripping away complexity and emphasizing ease of preparation, Ottolenghi’s cookbooks tap into this desire for simplicity.

But what does it say about us as a society that we’re so drawn to recipes that promise instant gratification? Have we become too tired to bother with the nuances of cooking, or are we simply trying to compensate for the time we’ve lost in our increasingly frenetic lives? Ottolenghi himself has said that he aims to make cooking “feel like a treat,” not a chore – but do his recipes inadvertently perpetuate this mindset?

The three vegie sides featured in Simple Too are undeniably appealing, with their vibrant colors and bold flavors. These dishes require no elaborate ingredient lists or finicky techniques. Ottolenghi’s fans have come to expect simplicity from his cookbooks, but it also raises questions about the value we place on cooking as an experience.

These recipes might be a reflection of our dwindling attention spans, or they may represent something more profound about how we interact with food. Do they indicate that we’re prioritizing ease over depth in our cooking? Or can they be seen as a way to forge meaningful relationships with cooking – not just as a means to an end?

Ottolenghi’s Simple Too may not be groundbreaking in terms of technique or innovation, but its success tells us something important about our collective values. As the culinary landscape continues to shift and evolve, we’d do well to reflect on what this new simplicity says about us – and whether it’s truly a reflection of who we want to become as cooks, and as people.

The Rise of Instant Gratification

The proliferation of one-pot wonders and 30-minute meals has been a defining feature of modern cookbooks. While these recipes may be convenient, they also represent a homogenization of flavors and techniques that’s at odds with the diversity of cuisines we’re exposed to through social media and food blogs.

Ottolenghi acknowledges this trend in an interview: “I think people are getting more interested in simplicity… but I also think there’s a danger of oversimplifying.” His comment highlights the tension between our desire for ease and our need for depth – a tension that Simple Too seems to navigate with some success.

But as we prioritize speed over substance, it’s worth asking what this means for the kind of cooking we’re doing. Are we sacrificing nuance and complexity on the altar of convenience? Or are these recipes simply a reflection of our own changing circumstances?

The Impact on Home Cooking

The success of Ottolenghi’s Simple Too speaks to something deeper about our relationship with food. As home cooking becomes increasingly commodified and streamlined, are we losing touch with the very essence of cooking itself – the simple, intuitive pleasure of preparing a meal from scratch?

Ottolenghi’s emphasis on simplicity may be a reaction against this trend, but it also runs the risk of perpetuating it. By presenting recipes as instant solutions, we’re reinforcing the notion that cooking should be quick and effortless – rather than an experience that rewards patience and attention.

A New Kind of Cookbook

Simple Too marks a turning point in Ottolenghi’s career, one that reflects his own evolution as a chef and a writer. But it also raises questions about what we expect from cookbooks – and whether our expectations are changing alongside the industry itself.

In an era where Instagram is redefining how we interact with food, the role of the cookbook has never been more ambiguous. Can a book still be both beautiful and functional, or have we become too accustomed to the instant gratification of online recipes?

As we devour the contents of Simple Too, let’s not forget what’s truly at stake – our connection to food itself, and the kind of relationships we’re trying to forge with cooking. The sauce alone is drinkable – but what does it say about us that we’d rather savor a simple side dish than the experience of cooking it?