Flavour

Flavour

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food.

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. They 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.

About the Author

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 eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Guardian  and is a regular contributor to the New York Times.