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.