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

By:

Ottolenghi, Yotam

Contributor(s):

Publisher: New York : Ten Speed Press, [2020]Edition: First US editionDescription: 317 pages : illustrations (chiefly color) ; 28 cmContent type:

still image
text

Media type:

unmediated

Carrier type:

volume

ISBN:

0399581758
9780399581755

Other title:

Flavor

Subject(s):

Genre/Form:

Cookbooks.

LOC classification:

TX801 .O84 2020

Contents:

Process. Charring -- Browning -- Infusing -- Ageing -- Pairing. Sweetness -- Fat -- Acidity -- Chilli 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 ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Book	NMC Library	Stacks	TX801 .O84 2020 (Browse shelf(Opens below))	1	Available		33039001507382

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Previous	TX801 .A694 2015 V is for vegetables : inspired recipes & techniques for home cooks from artichokes to zucchini /	TX801 .D85 2013 Root-to-stalk cooking : the art of using the whole vegetable /	TX801 .M235 2013 Vegetable literacy : cooking and gardening with twelve families from the edible plant kingdom, with over 300 deliciously simple recipes /	TX801 .O84 2020 Ottolenghi flavor /	TX801 .O88 2011 Plenty : vibrant vegetable recipes from London's Ottolenghi /	TX803 .P35 K73 2013 Creamy & crunchy : an informal history of peanut butter, the all-American food /	TX803 .P46 W35 2015 The chili cookbook : a history of the one-pot classic, with cook-off-worthy recipes from three-bean to four-alarm, and con carne to vegetarian /	Next

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.