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“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.
Published: October 13, 2020
Publisher: Ten Speed Press
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)
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 Times; Jerusalem, 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.