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Ottolenghi flavor / Yotam Ottolenghi, Ixta Belfrage, with Tara Wigley ; photography by Jonathan Lovekin.

By: Contributor(s): Material type: TextTextPublisher: California : Ten Speed Press, [2020]Edition: First US editionDescription: 317 pages : illustrations (chiefly color) ; 28 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780399581755
  • 0399581758
Other title:
  • Flavor
Subject(s): Genre/Form:
Contents:
Process. Charring -- Browning -- Infusing -- Ageing -- Pairing. Sweetness -- Fat -- Acidity -- Chile heat -- Produce. Mushrooms -- Alliums -- Nuts and seeds -- Sugar: fruit and booze -- Flavor bombs -- Meal suggestions and feasts.
Summary: "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."-- Publisher's description.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Dr. James Carlson Library NonFiction 641.65 O91 Available 33111009781093
Adult Book Adult Book Main Library NonFiction 641.65 O91 Checked out 05/18/2024 33111010413587
Total holds: 0

Enhanced descriptions from Syndetics:

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.

First published in Great Britain in 2020 by Ebury Press.

Includes index.

"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."-- Publisher's description.

Process. Charring -- Browning -- Infusing -- Ageing -- Pairing. Sweetness -- Fat -- Acidity -- Chile heat -- Produce. Mushrooms -- Alliums -- Nuts and seeds -- Sugar: fruit and booze -- Flavor bombs -- Meal suggestions and feasts.

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