|By (author):||Belfrage, Ixta|
|By (author):||Ottolenghi, Yotam|
|Subject:||COOKING / Regional & Ethnic / International|
|COOKING / Specific Ingredients / Vegetables|
|COOKING / Vegan|
|COOKING / Vegetarian|
|Publisher:||Appetite by Random House|
|Size:||10.66in x 7.66in|
|From The Publisher*||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 vegetable-cooking 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 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 Flavor is the exciting, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.
|Biographical Note||Yotam Ottolenghi is the author of the New York Times best-selling cookbooks Plenty, Ottolenghi, Plenty More, NOPI, Sweet, and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He contributes to the New York Times Cooking section and has a weekly column in The Guardian. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining restaurants Nopi and Rovi.|