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Ottolenghi Flavor Cookbook

OTTOLENGHI FLAVOR

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By Yotam Ottolenghi and Ixta Belfrage
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From the publisher:

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.

Publication date: 10/13/20


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Contents include:

  • Ottolenghi Flavor cookbook
  • Black Lime Powder from Burlap & Barrel
  • Cascabel Chiles
  • Shiro White Miso from Namikura
  • Organic Tamarind Paste from Pure Indian Foods
  • Organic Tahini from Seed + Mill
  • Single Origin Pragmati Turmeric from Diaspora Co.
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