Tras Cocina simple y Exuberancia, vuelve el mago de las verduras
con un libro completamente innovador.
En este libro innovador, Ottolenghi y Belfrage renuevan los cánones de
la cocina vegetariana y la llevan a un nivel superior. Dividido en tres
partes, donde se explican métodos culinarios como el braseado, los
cuatro emparejamientos básicos de las verduras entre ellas y la gama de
intensidad de sabor, esta obra desvela cómo explotar el máximo potencial
de las verduras de cada día para crear una cocina extraordinariamente
sabrosa.
Sus más de cien recetas, acompañadas de impactantes fotografías, harán
las delicias de los seguidores de Ottolenghi y de todos los amantes de
las verduras.
ENGLISH DESCRIPTION
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.
The book is broken down into three parts, which reveal how to tap into
the potential of ordinary vegetables to create extraordinary food:
Process explains cooking methods that elevate veg to great
heights;
Pairing identifies four basic pairings that are fundamental to great
flavour;
Produce offers impactful vegetables that do the work for you.
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.
