Ottolenghi Flavor: A Cookbook
ISBN: 0399581758
EAN13: 9780399581755
Language: English
Publication Date: Oct 13, 2020
Pages: 320
Dimensions: 1" H x 10.67" L x 7.67" W
Weight: 1.25 lbs.
Format: Hardcover

Ottolenghi Flavor: A Cookbook

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Book Overview

NEW YORK TIMES BESTSELER - 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.

NAMED ONE OF THE BEST COKBOKS 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.

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