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9780399581755

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"""With a book called Flavor, it’s clear from the outset what you’re getting into. And with Ottolenghi’s name attached to it, you know it’s going to be special. ""—National Post ""What sets [Ottolenghi] Flavor apart from its predecessors is its focus on explanation—there are in-depth profiles of the cooking techniques and flavour pairings at play in these recipes."" —Chatelaine ""The food is phenomenal.... New readers will be coached and coaxed through each technique, while long-timers will find something new here—even if they own every other book in the chef’s oeuvre."" —Epicurious ""A new Yotam Ottolenghi cookbook is always an event, and the vegetable-based Ottolenghi Flavor is a winner.""—Julian Armstrong, Montreal Gazette "" With compelling dishes [in Ottolenghi Flavor], the carnivore in your house won’t notice the absence of meat.""—Vancouver Sun ""In his newest cookbook, Ottolenghi Flavor, he and his test kitchen’s recipe developer, Ixta Belfrage, break down the fundamentals of cooking.. [and] will have you cooking in an all-new and very flavourful way.""—BC Living"

With a book called Flavor, it's clear from the outset what you're getting into. And with Ottolenghi's name attached to it, you know it's going to be special. --National Post what sets [Ottolenghi] Flavor apart from its predecessors is its focus on explanation--there are in-depth profiles of the cooking techniques and flavour pairings at play in these recipes. --Chatelaine With compelling dishes [in Ottolenghi Flavor], the carnivore in your house won't notice the absence of meat.-- Vancouver Sun In his newest cookbook, Ottolenghi Flavor, he and his test kitchen's recipe developer, Ixta Belfrage, break down the fundamentals of cooking.. [and] will have you cooking in an all-new and very flavourful way.-- BC Living

Author Information

Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His previous book, Ottolenghi Simple, was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi. Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico, and Brazil. She formally began her culinary career at Ottolenghi's Nopi restaurant before moving to the Ottolenghi Test Kitchen, where she has worked for four years, and contributing to Yotam's columns. She lives in London, where she makes regular guest chef appearances at some of the city's top restaurants.

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