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Level up your vegetables with this groundbreaking cookbook by Yotam Ottolenghi and Ixta Belfrage which offers a next-level approach to plant-based cooking. They break down the three factors that create flavour—process, pairing, and produce—and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire. Discover how easy techniques such as charring and infusing can change the way you think about cooking; how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat; how 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, Ottolenghi Flavor is the revolutionary approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.
Yotam Ottolenghi is an Israeli-born British chef, restauranteur, and a seven-time New York Times best-selling cookbook author. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times while 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. Based in the Ottolenghi Test Kitchen in London, he spends much of his time creating, testing, tasting, and tweaking recipes for his weekly column in the Guardian, on-going cookery books and television appearances. When not creating and testing recipes, he oversees the day-to-day running of his London-based, co-owned, eponymous collection of restaurants and fine-dining destinations, Nopi and Rovi.
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