Ottolenghi Flavour

Yotam Ottolenghi, Ixta Belfrage

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English

Ebury Press
03 September 2020

Cookery, food & drink; TV & celebrity chef cookbooks; Vegetarian cookery

The third instalment in Yotam's bestselling and multi-award-winning Plenty series (+2 million copies sold) following Plenty and Plenty More, Ottolenghi Flavour celebrates the limitless potential of vegetables and reveals how to transform them into magical dishes.

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food. He and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire:

1. Process explains cooking methods that elevate veg to great heights;

2. Pairing identifies four basic pairings that are fundamental to great flavour;

3. Produce offers impactful vegetables that do the work for you!

Ottolenghi Flavour combines simple recipes for weeknights, low-effort high-impact dishes and standout meals for the relaxed cook. Packed with signature colourful photography, this book inspires us with what to cook and how to dial up flavour.

With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the 100+ recipes, Ottolenghi Flavour is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable-lovers everywhere have been craving.

By: Yotam Ottolenghi, Ixta Belfrage
Imprint: Ebury Press
Country of Publication: United Kingdom
Dimensions: Height: 272mm, Width: 202mm, Spine: 30mm
Weight: 1.380kg
ISBN: 9781785038938
ISBN 10: 1785038931
Pages: 320
Publication Date: 03 September 2020
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Yotam Ottolenghi (Author) Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family www.ottolenghi.co.uk @Ottolenghi Ixta Belfrage (Author) Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico and Brazil and so became an expert without a title. She began her culinary career proper at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years, contributing to his columns in The Guardian and The New York Times. She lives in London, where she makes regular guest chef appearances in some of the city's top restaurants. Flavour is her first book.

Reviews for Ottolenghi Flavour

This is, quite simply, brilliant ... the way Yotam Ottolenghi and co-author Ixta Belfrage confound your expectations make this my favourite Ottolenghi book yet. -- Diana Henry * The Telegraph * As ever the recipes hit the mark, simple, low-effort dishes that pack real punch. Ottolenghi fans will know the kind of palate-dancing flavours to expect. * The Times * Dead easy to prepare, gorgeous to look at, and a triumph of texture and taste. * Evening Standard * Ottolenghi is a culinary magician, transforming everyday vegetables, grains and pulses into exotic dishes. * Daily Mail *