Ottolenghi FLAVOUR

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 • NPR • The Washington Post • The Guardian • The Atlanta Journal-Constitution • National Geographic • Town & Country • Epicurious. “Bold innovative recipes . . . make this book truly thrilling.”—The New York Times. Level up your vegetables. In this groundbreaking cookbook Yotam Ottolenghi and Ixta Belfrage offer 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.