Ottolenghi FLAVOUR by Yotam Ottolenghi (Hardback)
The three words most likely to raise a food lover’s heart rate? New.Ottolenghi. Book. Yotam’s back at it again with with a book dedicated solelyto veg, following his global bestselling, multi-award-winning Plenty series.This time, he has teamed up with co author Ixta Belfrage, who is an incrediblechef in Ottolenghis test kitchen team.
Flavour showcases Ottolenghi’s trademark style of veg-centric,flavour-focussed cooking to the next level, asking not just what to cook, buthow. How do you tap the potential of every ingredient to create trulyextraordinary dishes? How do certain cooking processes work to enhance yourvegetables, unlocking layer after layer of flavour? How can clever pairing helpindividual ingredients to shine? This book is a deep dive into flavour, and amust have for both Ottolenghi fans and vegetable enthusiasts.
The book is broken down into three parts, each dedicated to a fundamentalelement of flavour: Process, Pairing, and Produce. With over 100 recipes foreverything from simple weeknight meals to standout dinner party dishes,accompanied by truly stunning photography, Ottolenghi Flavour is the bookOttolenghi enthusiasts and vegetable lovers everywhere have beenwaiting for.
Recipes we are most looking forward to: Aubergine Dumplings alla Parmigiana,Miso Butter Onions, Spicy Mushroom Lasagne and Hassel back Beetroot with LimeLeaf Butter.
Perfect for: Long-time Ottolenghi fans will absolutely adore OttolenghiFlavour, as will anyone who’s interested in levelling up their cooking,understanding their ingredients, and unlocking new depths of flavour.
Author Biography
Yotam Ottolenghi (Author)
Yotam Ottolenghi is the restaurateur and chef-patron of the four London-basedOttolenghi delis, as well as the NOPI and ROVI restaurants. He is the author ofseven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE wonthe National Book Award and was selected as best book of the year by the NewYork Times. Yotam has been a weekly columnist for the Saturday Guardian for overthirteen years and is a regular contributor to the New York Times. Hiscommitment to the championing of vegetables, as well as ingredients once seen as‘exotic’, has led to what some call ‘The Ottolenghi effect’. This isshorthand for the creation of a meal which is full of colour, flavour, bountyand sunshine. Yotam lives in London with his family
Ixta Belfrage (Author)
Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places asfar-flung as Italy, Mexico and Brazil and so became an expert without a title.She began her culinary career proper at Ottolenghi's NOPI restaurant, beforemoving to the Test Kitchen, where she has worked for Yotam Ottolenghi for fouryears, contributing to his columns in The Guardian and The New York Times. Shelives in London, where she makes regular guest chef appearances in some of thecity's top restaurants. Flavour is her first book.
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