Ottolenghi Flavor: A Cookbook
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
Published:
Clarkson Potter/Ten Speed 2020
Status:
Checked Out
Description
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.
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.
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More Details
Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
10/13/2020
Language:
English
ISBN:
9780399581762
ASIN:
B0841N95PJ
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Citations
APA Citation (style guide)
Yotam Ottolenghi. (2020). Ottolenghi Flavor: A Cookbook. Clarkson Potter/Ten Speed.
Chicago / Turabian - Author Date Citation (style guide)Yotam Ottolenghi. 2020. Ottolenghi Flavor: A Cookbook. Clarkson Potter/Ten Speed.
Chicago / Turabian - Humanities Citation (style guide)Yotam Ottolenghi, Ottolenghi Flavor: A Cookbook. Clarkson Potter/Ten Speed, 2020.
MLA Citation (style guide)Yotam Ottolenghi. Ottolenghi Flavor: A Cookbook. Clarkson Potter/Ten Speed, 2020.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Copy Details
| Library | Owned | Available |
|---|---|---|
| Shared Digital Collection | 2 | 0 |
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Grouped Work ID:
10fdf73c-b0dd-d913-8f1c-305f631cfaa3
Needs Update?:
No
Date Added:
Oct 09, 2020 16:13:27
Date Updated:
Dec 07, 2020 22:32:41
Last Metadata Check:
Apr 14, 2024 14:43:47
Last Metadata Change:
Jan 10, 2024 14:42:46
Last Availability Check:
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Last Availability Change:
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Last Grouped Work Modification Time:
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- bioText: 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. - name: Yotam Ottolenghi
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- 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. - reviews
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October 1, 2020
Here's another splendid vegetable-centric cookbook from the two-time James Beard Award winning chef-owner of Ottolenghi restaurants. This time, he helps home cooks understand what makes a vegetable distinct and how to ramp-up its flavor or taste it afresh. The author defines flavor and uses easy-to-understand examples to explain how layering, contrast, and balance accentuate flavor. Recipes fall within sections devoted to his three P's for increasing flavor: process (browning, charring, infusing, and aging), pairings (with sweetness, fat, acidity, and chile-heat) and produce (adding umami-rich mushrooms, alliums, nuts & seeds, or sugar-fruit & booze). Featuring a widely appealing flexitarian approach, this collection sometimes uses items like fish sauce or Parmesan in clearly written recipes with helpful visual cues. VERDICT With appetizing photos, humorous illustrations reminiscent of midcentury cookbooks, and useful lists of meal suggestions by categories, plus a separate recipe section for flavor-enhancing oils, sauces, and sprinkles, this modern veggie cookbook is recommended for anyone ready for intense flavor.--Bonnie Poquette, Milwaukee
Copyright 2020 Library Journal, LLC Used with permission.
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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... - sortTitle
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