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Ottolenghi FLAVOUR
£14.30£28.50 (-50%)
Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food.
In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.
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, which 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.
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Additional information
| Publisher | Ebury Press, 1st edition (3 Sept. 2020) |
|---|---|
| Language | English |
| Hardcover | 320 pages |
| ISBN-10 | 1785038931 |
| ISBN-13 | 978-1785038938 |
| Dimensions | 20.2 x 2.9 x 27.8 cm |
by sandy bruce
Not as good as his later books
by Amazon Customer
This book is a largely a collection of vegetarian side dishes. How you work them together in a domestic kitchen has occurred to the author at the end of the book and helpfully there are suggestions as to what they all might go with in order to make a complete dish.A few whole dish recipes but not enough for my liking.
The emphasis is on flavour but with some hard to get ingredients if you don’t live in London. But as the author says at the beginning, you can adapt and use the recipes as suggestions. Which sort of defeats the point a bit of the special ingredients? But you probably will need to adapt them. If you can be bothered.
The other aspect is practicality. Easy for a kitchen to produce three or four side dishes. And have ample pans and oven space. Less so a domestic kitchen. Especially if you want to keep sane. So best to tweak, try one at a time. I do suspect it will be worth doing. So I shall try. Recipes of the side dishes are for 4 or more. And a plea. By all means give 5 stars if this is your experience. But I wish overall I had not purchased this book.
by Midge
A lovely book including explanations of the flavours as well as Ottolenghi’s superb recipes. Includes vegan dishes, too. Beautifully presented, a worthy addition to a cooks recipe bookshelf.
by Charlotte
I got this as a Christmas gift for my sister and she loved it. She regularly makes recipes from it.
by pink pony
Bought as a gift and will buy again
by BeckyP
I was really looking forward to getting this book and I have not been disappointed. I like that it uses a lot of the same ingredients in the recipes. Please do not be put off by the ingredient lists, they create delicious recipes! It even inspired me to try cooking with tofu for the first time.
So far I have cooked are Hasselback beetroot with lime leaf butter, Curried carrot mash with brown butter, Asparagus and gochujang pancakes, Sweet potato in tomato, lime and cardamom sauce, Fusion caponata with silken tofu, Giant couscous and pumpkin in tomato and star anise sauce, Miso butter onions, Romano pepper schnitzels, Aubergine dumplings alla Parmigiana, Noor’s black lime tofu, Cabbage with ginger cream and numbing oil, Super-soft courgettes with harissa and lemon, Cauliflower roasted in chilli butter.
The cauliflower, Miso butter onions, and the caponata dishes are my favourites so far and we have cooked them several times. If you are not a fan of tofu, the caponata is really nice alongside steak, prawns or even as they suggest with a cheese toast or on cheese on toast. The numbing oil is a regular staple in our fridge to drizzle top of various foods.
by Miss Caroline
This is an inspiring book, not only from a methods perspective but combinations of ingredients and why didn’t I think of that moments, aubergine dumpling parmigiana, such a great idea, I’m doing that today with regular meatballs too….dumpling roulette! Swede I tend to mash and roast only but now will definitely be making the steak and gnocchi. I’m growing celeriac and now have 3 new recipes that I can’t wait to make! Spookily I had purchased mushroom growing kits earlier this week before the book came out, so glad I did! Lots of new recipes for mushrooms, baked ragu looks amazing. I am also a massive onion fan and to have new recipes I have not tried (and I have tried a lot) is great.
I really like how this book is organised as quite often you find yourself fancying something smokey or charred or acidic or sweet, to have the recipes organised this way really helps.
I really liked that at the end of the book there is a guide to which recipes can be done quickly, for a dinner party, in one pan etc so you can go straight to something you need and the flavour bomb guide to take you back to some of the dressings and sauces quickly, there are several dressings from previous books that we do all the time….so to have the quick reference is really helpful.
I will come back when I have tried more of the recipes, the problem I am having is which to do next, so many I like the look of!
So I have tried the aubergine parmiagana, and the comment was “the best tomato sauce ever” and I have cooked a lot of tomato sauces! The ingredients were roughly the same as other sauces I have tried, the method wasn’t, so must have made the difference. I have now also used this same tomato sauce recipe for pizza topping and a pasta salad, by stopping after first stage of the tomato sauce…3 for 1 recipe, inspired by the method, it works really well.
Spicy potatoes with the tahini dressing were a big hit, and I used the dressing again with the cucumber salad. I chucked in an avocado as there was one in the fridge which was not in the recipe, but it went well, I might throw in some microherbs next time too.
The roasted cauliflower in chilli butter was delicious, the method of roasting the cauliflower worked better than other recipes I have tried. I like the suggestion of roasting a chicken with this butter too, that is next on the to do list.
by Belinda
Purchased as a gift ….beautiful book of lovely inspiring recipes