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.

Autorentext
Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. 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's style of cooking draws inspiration from three countries she grew up travelling to, eating in and obsessing over. Brazil (where her mum is from), Italy (where she lived as a child) and Mexico (where her granddad lived). 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.

In 2021 and 2022 Ixta was named 'one of the most influential women in food' by Code Hospitality. Ixta is a contributing editor at Elle Magazine and has also written for The Guardian, Suitcase Magazine and Pit Magazine.

Klappentext

Unlock new levels of flavour with vegetables

Yotam Ottolenghi and co-writer Ixta Belfrage break down the three factors that create flavour with innovative vegetable dishes to excite and inspire.

Ottolenghi FLAVOUR combines simple recipes for weeknights with show-stopping meals to take your time over, broken down into three sections that teach you how to use ordinary ingredients to create extraordinary food:

Process explains cooking methods that elevate veg to new heights
Pairing identifies four basic pairings that are fundamental for great flavour
Produce features impactful vegetables that do the work for you

Packed with photography and more than 100 recipes including Spicy Mushroom Lasagne, Miso Butter Onions, Aubergine Dumplings alla Parmigiana and Romano Pepper Schnitzels, Ottolenghi FLAVOUR is a next-level approach to vegetable cooking for Ottolenghi fans and vegetable lovers everywhere.