Book
Ottolenghi flavor / Yotam Ottolenghi, Ixta Belfrage, with Tara Wigley ; photographs by Jonathan Lovekin.
In 'Ottolenghi Flavor', beloved chef Yotam Ottolenghi breaks down the three factors that create flavour in order to deliver more than 100 delicious and innovative recipes for cooking vegetables.
Record details
- ISBN: 9780525610137 (hardcover)
- Physical Description: 317 pages : colour illustrations ; 28 cm
- Edition: First Canadian edition.
- Publisher: Vancouver, British Columbia : Appetite, by Random House, [2020]
- Copyright: ©2020
Content descriptions
| General Note: | Includes index. |
Search for related items by subject
| Subject: | Ottolenghi (Restaurant) Cooking. |
| Genre: | Cookbooks. Recipes. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 641.5 Ott | 31681010211829 | NONFIC | Available | - |
- Random House, Inc.
The New York Times bestselling author of Plenty joins up with the Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is amplified in more than 100 innovative, super-delicious plant-based recipes.
Yotam Ottolenghi--the beloved chef and influencer who has captured the hearts of home cooks looking for inspiration and great-tasting vegetable cooking--is back. In Ottolenghi Flavor, Yotam collaborates with longtime colleague Ixta Belfrage to identify the principles behind his stylish, innovative brand of cooking with a new collection of revolutionary plant-based recipes. Yotam and Ixta build on the vegetarian cooking that made Plenty and Plenty More phenomenal bestsellers, this time adding Italian and Mexican influences and revealing how to understand, build, and amplify flavor through more than 100 vegetarian recipes (half are also vegan). In essence, Yotam and Ixta show how to evolve creatively, be intuitive in the kitchen, and become ever-better cooks through the "three P's":- Process: Key reactions that happen when vegetables or supporting ingredients are cooked.
- Pairing: Matching vegetables with flavorings to accentuate their qualities.
- Produce: Identifying key ingredients that make vegetables shine.
