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Authors: Yotam Ottolenghi, Ixta Belfrage and Tara Wigley
NEW YORK TIMES BESTSELLER
NATIONAL BEST SELLER
The New York Times-bestselling author of Plenty breaks down the three
factors that create flavor 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 book Plenty ushered in a new era of vegetable cooking and, with Plenty More, he focused on vegetablecooking techniques. Now, in Ottolenghi Flavor, he details what makes vegetables distinct and how to maximize their flavors 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 naturallypossess.