Ottolenghi FLAVOUR
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Ottolenghi FLAVOUR
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Ottolenghi FLAVOUR
The third instalment in Yotam Ottolenghi's bestselling and multi-award-winning PLENTY series, Ottolenghi FLAVOUR, continues to celebrate the limitless potential of vegetables, transforming them into magical dishes. Amidst vibrant flavours and innovative ingredients, this eagerly anticipated cookbook is designed to both inspire and educate, promising an elevated approach to vegetable-based cooking.
Flavour-forward, plant-based recipes form the heart of Yotam Ottolenghi's culinary creations. In this stunning new cookbook, Yotam collaborates with co-writer Ixta Belfrage to deconstruct the three factors that contribute to exceptional flavour, offering a tapestry of innovative vegetable dishes that present brand-new ingredient combinations. These combinations are bound to excite the palate and spark culinary creativity.
Ottolenghi FLAVOUR is a treasure trove of recipes that range from simple weeknight meals to low-effort, high-impact dishes, and standout meals perfect for the relaxed cook. Brimming with signature, vibrant photography, the cookbook not only inspires with its recipes but also educates on how to dial up flavour and explains why certain techniques work.
The book is thoughtfully divided into three parts, revealing how to tap into the potential of ordinary vegetables to create extraordinary culinary experiences:
Process elucidates cooking methods that elevate vegetables to new heights, ensuring that each dish reaches its full flavour potential.
Pairing identifies four basic pairings fundamental to developing great flavour, guiding readers on how to combine ingredients harmoniously.
Produce highlights impactful vegetables that carry dishes with minimal additional effort, showcasing their versatility and depth.
With sure-fire hits such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels, Ottolenghi FLAVOUR offers over 100 recipes accompanied by mouthwatering photographs. Each dish is a testament to Ottolenghi's next-level approach to vegetable cooking, an approach that fans and vegetable lovers everywhere have long been craving.
Ottolenghi FLAVOUR is more than just a cookbook; it is a masterclass in flavour dynamics and the artistry of vegetable-based cooking. Whether you’re a longtime Ottolenghi devotee or new to the magic of his culinary world, this book is sure to transform your kitchen and elevate your vegetable dishes to new, unparalleled heights.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
Ottolenghi FLAVOUR, co-authored by Yotam Ottolenghi and Ixta Belfrage, is celebrated for its brilliant, innovative recipes that surprise and delight. The dishes are praised for being simple yet flavourful, easy to prepare, visually appealing, and a triumph in texture and taste. Ottolenghi's ability to transform everyday ingredients into exotic creations is consistently highlighted.
Book Details
INFORMATION
ISBN: 9781785038938
Publisher: Ebury Publishing
Format: Hardback
Date Published: 03 September 2020
Country: United Kingdom
Imprint: Ebury Press
Audience: General / adult
DIMENSIONS
Spine width: 30.0mm
Width: 202.0mm
Height: 272.0mm
Weight: 1380g
Pages: 320
About the Author
Yotam Ottolenghi (Author) Yotam Ottolenghi is the restaurateur and chef-patron of the seven Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi Ixta Belfrage (Author) Ixta Belfrage spent her youth absorbing food traditions in Italy, Mexico and Brazil. She began her culinary career at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she worked for Yotam Ottolenghi for five years, contributing to his columns in the Guardian and The New York Times. Ixta was Yotam's co-author on bestselling Flavour (2020) before publishing her first solo cookbook- MEZCLA (2022), which was nominated for 'best debut cookbook' at the Fortnum & Mason Awards and 'best international cookbook' at the James Beard Awards. MEZCLA was named one of the best cookbooks of 2022 by The Independent, The Times, Bon Appetit, Amazon, Spectator and Squaremeal.
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