Ottolenghi FLAVOUR by Yotam Ottolenghi
Unlock new levels of flavour with vegetables Yotam Ottolenghi and co-writer Ixta Belfrage break down the three factors that create flavour with innovative vegetable dishes to excite and inspire. Ottolenghi FLAVOUR combines simple recipes for weeknights with show-stopping meals to take your time over, broken down into three sections that teach you how to use ordinary ingredients to create extraordinary food: Process explains cooking methods that elevate veg to new heights Pairing identifies four basic pairings that are fundamental for great flavour Produce features impactful vegetables that do the work for you Packed with photography and more than 100 recipes including Spicy Mushroom Lasagne, Miso Butter Onions, Aubergine Dumplings alla Parmigiana and Romano Pepper Schnitzels, Ottolenghi FLAVOUR is a next-level approach to vegetable cooking for Ottolenghi fans and vegetable lovers everywhere.This is, quite simply, brilliant.. the way Yotam Ottolenghi and co-author Ixta Belfrage confound your expectations make this my favourite
Ottolenghi book yet.
As ever the recipes hit the mark, simple, low-effort dishes that pack real punch. Ottolenghi fans will know the kind of palate-dancing flavours to expect. * The Times *
Dead easy to prepare, gorgeous to look at, and a triumph of texture and taste. * Evening Standard *
Ottolenghi is a culinary magician, transforming everyday vegetables, grains and pulses into exotic dishes.
* Daily Mail *Yotam Ottolenghi (Author)
Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi
Ixta Belfrage (Author)
Ixta’s style of cooking draws inspiration from three countries she grew up travelling to, eating in and obsessing over. Brazil (where her mum is from), Italy (where she lived as a child) and Mexico (where her granddad lived). She began her culinary career at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she worked for Yotam Ottolenghi for five years, contributing to his columns in the Guardian and The New York Times. Ixta was Yotam's co-author on bestselling Flavour (2020) before publishing her first solo cookbook: MEZCLA (2022), which was nominated for 'best debut cookbook' at the Fortnum & Mason Awards and 'best international cookbook' at the James Beard Awards. MEZCLA was named one of the best cookbooks of 2022 by The Independent, The Times, Bon Appetit, Amazon, Spectator and Squaremeal.
In 2021 and 2022 Ixta was named ‘one of the most influential women in food’ by Code Hospitality. Ixta is a contributing editor at Elle Magazine and has also written for The Guardian, Suitcase Magazine and Pit Magazine.
| SKU | Unavailable |
| ISBN 13 | 9781785038938 |
| ISBN 10 | 1785038931 |
| Title | Ottolenghi FLAVOUR |
| Author | Yotam Ottolenghi |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Ebury Publishing |
| Year published | 2020-09-03 |
| Number of pages | 320 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |