Flavor

TheNew York Times-bestselling author ofPlentybreaks down the three factors that create flavour to deliver more than 100 super-delicious recipes for innovative ways to cook vegetables.

Yotam Ottolenghi–the beloved chef who captured the hearts of home cooks looking for inspiration and great-tasting, plant-based food for weeknight cooking–is back with another collection of instant-hit recipes, with 60 percent of them ideal for the rapidly growing vegan market. Ottolenghi’s landmark bookPlentyushered in a new era of vegetable cooking and, withPlenty More, he focused on vegetable-cooking techniques. Now, inOttolenghi Flavor, he details what makes vegetables distinct and how to maximize their flavours by following the “three P’s”:

Process: Key reactions that happen when vegetables or supporting ingredients are cooked.
Pairing: What you match a vegetable with to accentuate its defining qualities.
Produce: Understanding the sheer depth of flavor that certain vegetables naturally possess.

With surefire hits such as Celeriac and Goat’s Cheese Tacos with Date Barbecue Sauce, Mushroom Lasagne, and Vegetable Schnitzel, plus mouthwatering photographs of nearly every one of the more than 100 recipes,Ottolenghi Flavoris the exciting, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

Yotam Ottolenghi -Hardcover