FREE STANDARD SHIPPING IN CONTINENTAL U.S. WITH PURCHASES OVER $65 — We are sending every well wish possible to you and yours. We also are sending every well wish and prayer possible to all of the amazing people coast to coast working on so many frontlines in so many ways 24/7 for the benefit of everyone. Such selflessness, courage, determination and commitment from so many people in so many positions we have rarely seen. We ALL have to find some way to help each other in some way, every day. Yes, we are open, and your ongoing support has been amazing and appreciated. We are humbled and grateful! We are following all guidelines and keeping all safe. Thank you again! Take good care and Be well!

Ottolenghi Flavor — by Yotam Ottolenghi, Ixta Belfrage and Tara Wigley

$27.50 USD

“Bold, innovative recipes . . . make this book truly thrilling.” — The New York Times

Level up your vegetables. In this groundbreaking cookbook, 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. 

Ottolenghi Flavor offers a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking.

Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine. With main courses, sides, desserts, and a whole pantry of “flavor bombs” (homemade condiments), there’s something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels.

Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking.

THE DETAILS

Format: Hardcover

Condition: New

Published: October 13, 2020

Publisher: Ten Speed Press

ISBN-10: 0399581758

ISBN-13: 978-0399581755

Pages: 320, color photos

Dimensions: 8.0" inches H x 1.27" inches D x 10.9" inches W

Rating: ★★★★1/2 (See FAQS under Contact Us/FAQS)

 Yotam Ottolenghi

ABOUT THE AUTHORS

Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His prior books include Ottolenghi: The Cookbook, Plenty, Plenty More, Sweet and Simple

His Ottolenghi Simple was selected as a best book of the year by NPR and the New York TimesJerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation.

He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.

Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico, and Brazil. She formally began her culinary career at Ottolenghi's Nopi restaurant before moving to the Ottolenghi Test Kitchen, where she has worked for four years, and contributing to Yotam's columns.

She lives in London, where she makes regular guest chef appearances at some of the city's top restaurants.

Tara Wigley spent a decade working in publishing–at the Abner Stein Literary Agency in London and then Simon & Schuster–before going to cookery school in Ireland. She has developed, tested, and writen recipes for Ottolenghi’s weekly column in the Guardian magazine and monthly New York Times’s columns, as well as for his cookbooks.

She is the co-author of Ottolenghi Simple (2018), with Yotam Ottolenghi. For Falastin, Tara has travelled with Tamimi in Palestine and eaten her body weight in chickpeas and tahini.


Collections: Cookbooks, THE GARDEN SHOP