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Ottolenghi Flavor : A Cookbook by Tara Wigley, Yotam Ottolenghi and Ixta Belfrage (2020, Hardcover)

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Ottolenghi Flavor, Hardcover by Ottolenghi, Yotam; Belfrage, Ixta; Wigley, Tara (CON); Lovekin, Jonathan (PHT), ISBN 0399581758, ISBN-13 9780399581755, Brand New, Free shipping in the US The Guardian columnist and best-selling co-author of Jerusalem and an Ottolenghi Test Kitchen master chef provide 100 plant-based and vegan recipes that use strategic preparation techniques to maximize flavor, including Spicy Mushroom Lasagna, Vegetable Schnitzel and Stuffed Eggplant in Dal. Illustrations. Tour.

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Product Identifiers

PublisherPotter/Ten SPEED/Harmony/Rodale

ISBN-100399581758

ISBN-139780399581755

eBay Product ID (ePID)6038318865

Product Key Features

Book TitleOttolenghi Flavor : a Cookbook

Number of Pages320 Pages

LanguageEnglish

Publication Year2020

TopicSpecific Ingredients / Vegetables, Vegetarian, Vegan

IllustratorYes

GenreCooking

AuthorTara Wigley, Yotam Ottolenghi, Ixta Belfrage

FormatHardcover

Dimensions

Item Height1.2 in

Item Weight57.7 Oz

Item Length10.9 in

Item Width7.9 in

Additional Product Features

Intended AudienceTrade

LCCN2020-937975

Reviews"With a book called Flavor , it's clear from the outset what you're getting into. And with Ottolenghi's name attached to it, you know it's going to be special. "-- National Post "What sets [Ottolenghi] Flavor apart from its predecessors is its focus on explanation--there are in-depth profiles of the cooking techniques and flavour pairings at play in these recipes." -- Chatelaine "The food is phenomenal.... New readers will be coached and coaxed through each technique, while long-timers will find something new here--even if they own every other book in the chef's oeuvre." -- Epicurious "A new Yotam Ottolenghi cookbook is always an event, and the vegetable-based Ottolenghi Flavor is a winner."-- Julian Armstrong, Montreal Gazette " With compelling dishes [in Ottolenghi Flavor ], the carnivore in your house won't notice the absence of meat."-- Vancouver Sun "In his newest cookbook, Ottolenghi Flavor , he and his test kitchen's recipe developer, Ixta Belfrage, break down the fundamentals of cooking.. [and] will have you cooking in an all-new and very flavourful way."-- BC Living, "With a book called Flavor , it's clear from the outset what you're getting into. And with Ottolenghi's name attached to it, you know it's going to be special. "--National Post "what sets [Ottolenghi] Flavor apart from its predecessors is its focus on explanation--there are in-depth profiles of the cooking techniques and flavour pairings at play in these recipes." --Chatelaine " With compelling dishes [in Ottolenghi Flavor], the carnivore in your house won't notice the absence of meat."-- Vancouver Sun "In his newest cookbook, Ottolenghi Flavor , he and his test kitchen's recipe developer, Ixta Belfrage, break down the fundamentals of cooking.. [and] will have you cooking in an all-new and very flavourful way."-- BC Living, "With a book called Flavor , it's clear from the outset what you're getting into. And with Ottolenghi's name attached to it, you know it's going to be special. "--National Post "What sets [Ottolenghi] Flavor apart from its predecessors is its focus on explanation--there are in-depth profiles of the cooking techniques and flavour pairings at play in these recipes." --Chatelaine "A new Yotam Ottolenghi cookbook is always an event, and the vegetable-based Ottolenghi Flavor is a winner."--Julian Armstrong, Montreal Gazette " With compelling dishes [in Ottolenghi Flavor ], the carnivore in your house won't notice the absence of meat."-- Vancouver Sun "In his newest cookbook, Ottolenghi Flavor , he and his test kitchen's recipe developer, Ixta Belfrage, break down the fundamentals of cooking.. [and] will have you cooking in an all-new and very flavourful way."-- BC Living

SynopsisNEW 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., 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.

LC Classification NumberTX801.O86 2020