User menu

Shopping cart

0 Items $0.00

 Thank you for shopping online! Due to overwhelming support, orders may take 72 hours+ to process. Your patience is appreciated. 

Ottolenghi Flavor: A Cookbook (Hardcover)

Staff Pick Badge
Ottolenghi Flavor: A Cookbook Cover Image
On Our Shelves Now
100 on hand, as of Nov 27 6:01am

Staff Reviews

In his newest cookbook (and surefire hit), bestselling author Yotam Ottolenghi teams up with colleague Ixta Belfrage to explore vegetable cooking by focusing on three key elements: process, pairing, and produce. The result is an exciting collection of 100 vegetarian recipes (more than half are vegan) with an emphasis on Italian and Mexican ingredients and techniques. Gorgeous and enticing (Miso Butter Onions! Spicy Mushroom Lasagna!), this collaboration will make Ottolenghi fans super happy.

— S.B.


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.

“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.

About the Author

Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His previous book, Ottolenghi Simple, was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.

Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico, and Brazil. She formally began her culinary career at Ottolenghi's Nopi restaurant before moving to the Ottolenghi Test Kitchen, where she has worked for four years, and contributing to Yotam's columns. She lives in London, where she makes regular guest chef appearances at some of the city's top restaurants.

Product Details
ISBN: 9780399581755
ISBN-10: 0399581758
Publisher: Ten Speed Press
Publication Date: October 13th, 2020
Pages: 320
ABA Admin Product Details
Data Source: ONIX
Created At: 1/19/2020 02:01pm
Last Updated At: 11/27/2020 08:11pm
Make a donation to our Holiday Book Drive: