Ottolenghi Flavor
Explore a revolutionary approach to vegetable cooking with this New York Times bestseller by Yotam Ottolenghi and Ixta Belfrage. The cookbook breaks down cooking into three key elements: process, pairing, and produce.
Discover easy techniques like charring and infusing, and learn to pair vegetables with sweetness, fat, acidity, or chile heat to unlock new flavors. With over 100 super-delicious, plant-based recipes, including Stuffed Eggplant in Curry, Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels, this cookbook is a thrilling guide to elevate your vegetable dishes.
Explore a revolutionary approach to vegetable cooking with this New York Times bestseller by Yotam Ottolenghi and Ixta Belfrage. The cookbook breaks down cooking into three key elements: process, pairing, and produce.
Discover easy techniques like charring and infusing, and learn to pair vegetables with sweetness, fat, acidity, or chile heat to unlock new flavors. With over 100 super-delicious, plant-based recipes, including Stuffed Eggplant in Curry, Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels, this cookbook is a thrilling guide to elevate your vegetable dishes.
W 8 x H 11 x D 1.3 in
- 3.52 lb
- 320 pages
- Printed in China
- Released on 10/13/20
- Hardcover
- ISBN: 9780399581755
- Published By Ten Speed Press
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