Ottolenghi Flavor Hardcover by Yotam Ottolenghi and Ixta Belfrage, with Tara Wigley

Product Details

• Publisher: Appetite by Random House (2020-10-13)
• Language: English
• Paperback: 320 pages
• ISBN-13: 9780525610137
• Item Weight: 1598.94 grams
• Dimensions: 10.88 x 7.96 x 1.32 cm

The New York Times bestselling author of Plenty joins up with the Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is amplified in more than 100 innovative, super-delicious plant-based recipes.

Yotam Ottolenghi--the beloved chef and influencer who has captured the hearts of home cooks looking for inspiration and great-tasting vegetable cooking--is back. In Ottolenghi Flavor, Yotam collaborates with longtime colleague Ixta Belfrage to identify the principles behind his stylish, innovative brand of cooking with a new collection of revolutionary plant-based recipes. Yotam and Ixta build on the vegetarian cooking that made Plenty and Plenty More phenomenal bestsellers, this time adding Italian and Mexican influences and revealing how to understand, build, and amplify flavor through more than 100 vegetarian recipes (half are also vegan). In essence, Yotam and Ixta show how to evolve creatively, be intuitive in the kitchen, and become ever-better cooks through the "three P's":

• Process: Key reactions that happen when vegetables or supporting ingredients are cooked.

• Pairing: Matching vegetables with flavorings to accentuate their qualities.

• Produce: Identifying key ingredients that make vegetables shine.

 With surefire hits, such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagna, and Vegetable Schnitzel, plus stunning photographs of nearly every recipe, Ottolenghi Flavor is the exciting, next-level approach to vegetable cooking that Yotam's fans, home cooks of all levels, and vegetable lovers everywhere have been craving.

About the Author

Yotam Ottolenghi is the author of the New York Times best-selling cookbooks Plenty, Ottolenghi, Plenty More, NOPI, Sweet, and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He contributes to the New York Times Cooking section and has a weekly column in The Guardian. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining restaurants 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.