Author(s): Yotam Ottolenghi; Ixta Belfrage
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 Schnitzel, 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.
Just when you think you have enough Ottolenghi books you are proven incorrect. Last year, as a result of some housekeeping and rearranging at home, the cookbooks ended up on their own bank of shelves in the kitchen rather than scattered between several shelves throughout the house. Result—a good collection of Ottolenghi cookbooks. The most well-used—the excellent Plenty and Plenty More. That combination of Mediterranean and Middle Eastern with a splash of other cuisine influences seems to suit my style of cooking, vegetable preferences and taste buds. The recipes place ingredients with each other in ways I had previously not considered. So when Flavour turned up last year, I really did have to question another Ottolenghi. But this one, another focused on vegetables, feels quite different from the previous books. Produced in concert with chef Ixta Belfrage, it plays with combinations of spices, herbs and those all-important salts, acids and heat in exciting and accessible ways. There’s plenty of text and asides from the recipes to keep the thinking cook happy, but again the focus is on the recipes. There is more Asian influence here, with soy and miso featuring, but the core remains Ottolenghi’s favourite Middle Eastern participants. A few new spices are featuring in our kitchen cupboard—harissa has become a constant on the shopping list. There’s plenty to enjoy here. The Aubergine Dumplings Alla Parmiginia tasted as good as they looked. They reminded me of the softness and full flavour of my father’s Greek-influenced meatballs (I don’t eat the meat any more, so aubergine is a great substitute). The Bkeila, Potato and Butter Bean Stew is delicious and super comfort food with a tang! The cooking down of the spinach into its concentrated form is quite remarkable and one would think unappealing. Absolutely not. And the tangy lemon and spice mix makes this recipe a wonder. The Portobello Steaks and Butter Bean Mash—just delicious, retaining all that is delightful about mushrooms with very tasty spices and olive oil all layered over the calming bean mash. Perfect for brunch or a late evening meal when you’ve had a busy day. And what if you get given a cabbage or two—not the most exciting vegetable (apologies to cabbage-lovers)? Cabbage with Ginger Cream and Numbing Oil, of course! This is perfectly cooked cabbage with lashings of cream cheese (gingered) and that Numbing Oil—wow!—chilli, ginger, star anise and more chilli. Scoop it up and enjoy. And this I think is the rationale of Flavour. It’s fulsome and enjoyable—all about sharing food together and exploring with your taste buds. And coming later this year is a new Ottolenghi. Test Kitchen will take you on a journey through your kitchen cupboards, celebrating humble ingredients and embracing the concept of flexible cooking. You can order this now. In the meantime, explore the Ottolenghi choices on our shelves (or due back in soon).
The third installment in Yotam's bestselling and multi-award-winning PLENTY series (over 2 million copies sold). FLAVOUR celebrates the limitless potential of vegetables and reveals how to transform them into magical dishes.
Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. 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 commitment to the 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 dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico and Brazil and so became an expert without a title. She began her culinary career proper at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years, contributing to his columns in The Guardian and The New York Times. She lives in London, where she makes regular guest chef appearances in some of the city's top restaurants. Flavour is her first book.
- : 9781785038938
- : Penguin Random House
- : Ebury Press
- : 1.383
- : January 2020
- : ---length:- '27.6'width:- '19.8'units:- Centimeters
- : books
- : Yotam Ottolenghi; Ixta Belfrage
- : Hardback
- : Sep-20
- : English
- : 641.65
- : 320