Whether you’re flipping through one of his coveted cookbooks or seated at one of his London restaurants, if you’re eating with Ottolenghi you can be sure it will be a meal to remember. With his naturally-sourced, Mediterranean-bent food, Chef Yotam Ottolenghi has had foodies around the world aflutter with his simple, fresh, ingredient-driven dishes. For over a decade his namesake London restaurants have been a must-stop for foodie travelers, and his cookbooks, Plenty, Ottolenghi, and Jerusalem have all become kitchen shelf staples for every self-respecting home chef we know.

This fall, Yotam and his partner Sami are releasing Ottolenghi The Cookbook in it’s American version for the first time. No doubt, long-time lovers of these classic recipes will be relieved to cut the translations out of their cooking process and those who are new to the book will mark up far fewer notes in the margins!

This roasted Portobello recipe is straight from the cookbook’s pages – and while it may be in American English, the ingredients are no less exotic. Have fun hunting for ingredients like preserved lemon and basil sprouts or take the challenge and learn to make them on your own!

This is another of Scully’s [Ramael Scully, Ottolenghi head chef] creations. The mushrooms are cooked with lots of butter and herbs and then served warm with the most soothing topping. You can prepare the mushrooms and barley ahead of time, then heat them up and add the lemon, feta, and herbs at the last minute. You can find preserved lemons at a local specialty shop or online site specializing in North African food.