PublishedEbury Press, September 2020 |
ISBN9781785038938 |
FormatHardcover, 320 pages |
Dimensions27.2cm × 20.2cm × 3cm |
Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food. In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.
Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works. With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.
Bill is one of the founders of Boffins and has been involved in selecting the books we stock since our beginning in 1989. His favourite reading is history, with psychology, current affairs, and business books coming close behind. His hobbies are reading, food, reading, drinking, reading, and sleeping.
Although he’s written other books on vegetable cookery, Ottolenghi’s latest is well worth the wait. His advice, centred around the three P’s – process, pairing, and produce – will enable you to ramp up the flavours in your cooking by refining your cooking techniques; by pairing acidity, heat, fat and sweetness to bring out the best flavours; and by selecting the right vegetables to give the best flavours and textures for your dishes. This beautiful book enables you to take your vegetable cooking up to another level.
