Ottolenghi Flavor Book
New York Times Bestseller The author of Plenty teams up with Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes.
IACP Award Finalist named one of the best cookbooks of the year by The New York Times Book Review, Town & Country and Epicurious.
"Bold, innovative recipes . . . make this book truly thrilling."-The New York Times
Yotam Ottolenghi--the beloved chef and influencer who has captured the hearts of home cooks looking for inspiration and great-tasting vegetable cooking--is back. In Ottolenghi Flavor, Yotam collaborates with longtime colleague Ixta Belfrage to identify the principles behind his stylish, innovative brand of cooking with a new collection of revolutionary plant-based recipes. Yotam and Ixta build on the vegetarian cooking that made Plenty and Plenty More phenomenal bestsellers, this time adding Italian and Mexican influences and revealing how to understand, build, and amplify flavor through more than 100 vegetarian recipes (half are also vegan). In essence, Yotam and Ixta show how to evolve creatively, be intuitive in the kitchen, and become ever-better cooks through the "three P''s":
Process: Key reactions that happen when vegetables or supporting ingredients are cooked.
Pairing: Matching vegetables with flavorings to accentuate their qualities.
Produce: Identifying key ingredients that make vegetables shine.
With surefire hits, such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagna, and Vegetable Schnitzel, plus stunning photographs of nearly every recipe, Ottolenghi Flavor is the exciting, next-level approach to vegetable cooking that Yotam''s fans, home cooks of all levels, and vegetable lovers everywhere have been craving.
Hardcover 10.88 X 7.96 X 1.32 in