Yotam Ottolenghi is a British chef with Israeli roots known for his fresh and often easy-to-make Mediterranean food. His cookbooks are best-sellers that celebrate that cuisine: Anyone who’s been to a bookstore recently has seen them: Titles like “Plenty,” “Jerusalem,” and “Plenty More.” But in recent years, the Ottolenghi way has broadened to include many ingredients and cooking techniques from Asia. He’s now just a likely to cook with with the Southeast Asian herb pandan as he is with preserved lemons or pecorino. His newest book “Nopi” features recipes from his restaurant of the same name where flavors of the Middle East and Mediterranean meet those from Malaysia and elsewhere in Asia. (Facebook/Ottolenghi)