Mediterranean Chef Yotam Ottolenghi Gives Us Plenty More to Salivate Over

French quiche is also a strange departure from "what is Ottolenghi" and "what people expect." The chef says "it can be limiting" sometimes, to produce the same style of dishes. However, as he has shifted his attention away from his restaurants and more toward his test kitchen, he can "involve other people in the process" as he innovates and creates new recipes . . . and explores other cuisines. In a year or two, the chef hopes to publish a Nopi cookbook focused on Asian and Pacific Rim flavors.