NEW YORK TIMES BESTSELLER - The author of Plenty teams up with
Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is created
and amplified through 100+ super-delicious, plant-based recipes.
IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY
The New York Times Book Review - NPR - The Washington Post - The
Guardian - The Atlanta Journal-Constitution - National Geographic -
Town & Country - Epicurious
"Bold, innovative recipes . . . make this book truly thrilling."--The
New York Times
Level up your vegetables. In this groundbreaking cookbook, Yotam
Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables
that breaks down the fundamentals of cooking into three key elements:
process, pairing, and produce. For process, Yotam and Ixta show how
easy techniques such as charring and infusing can change the way you
think about cooking. Discover how to unlock new depths of flavor by
pairing vegetables with sweetness, fat, acidity, or chile heat, and
learn to identify the produce that has the innate ability to make
dishes shine.
With main courses, sides, desserts, and a whole pantry of "flavor bombs"
(homemade condiments), there's something for any meal, any night of the
week, including surefire hits such as Stuffed Eggplant in Curry and
Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels.
Chock-full of low-effort, high-impact dishes that pack a punch and
standout meals for the relaxed cook, Ottolenghi Flavor is a
revolutionary approach to vegetable cooking.
