Ottolenghi Flavour / Flavor by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley
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A note on toasting nuts and seeds (page 21)
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Calvin's grilled peaches and runner beans (page 37)
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Iceberg wedges with smoky aubergine cream (page 38)
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Butter beans in smoked cascabel oil (page 41)
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Herb and burnt aubergine soup (page 42)
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Hispi cabbage with nam prik (page 44)
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Steamed aubergines with charred chilli salsa (page 45)
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Slow-cooked charred green beans (page 49)
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Hasselback beetroot with lime leaf butter (page 50)
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Whole roasted celeriac (page 54)
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Celeriac steaks with Café de Paris sauce (page 60)
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Curry-crusted swede steaks (page 63)
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Curried carrot mash with brown butter (page 67)
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Barley, tomato and watercress stew (page 68)
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Lime and coconut potato gratin (page 72)
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Bkeila, potato and butter bean stew (page 75)
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White bean mash with garlic aïoli (page 76)
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Basic cooked chickpeas (page 79)
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Hummus with lemon, fried garlic and chilli (page 79)
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Chilled avocado soup with crunchy garlic oil (page 82)
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Pappa al pomodoro with lime and mustard seeds (page 85)
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Notes about this book
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- ISBN 10 0399581758
- ISBN 13 9780399581755
- Published Oct 13 2020
- Format Hardcover
- Page Count 320
- Language English
- Countries United States
- Publisher Ten Speed Press
Publishers Text
The New York Times bestselling author of Plenty breaks down the three factors that create flavor and delivers more than 100 super-delicious recipes for innovative ways to cook vegetables.
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 vegans. 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 Lasagna, 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.
Other cookbooks by this author
- Essential Ottolenghi: A Collection
- Falastin: A Cookbook
- Falastin: A Cookbook
- Falastin: A Cookbook
- Falastin: A Cookbook
- The Guardian, April 16, 2016: Easy Ottolenghi: 20 Quick and Easy Recipes for Spring
- Jerusalem: A Cookbook
- Jerusalem: A Cookbook
- Jerusalem
- Jerusalem
- Jerusalem
- Jerusalem
- Jerusalem: A Cookbook
- Jerusalén. Crisol de Las Cocinas del Mundo
- Mezcla: Recipes to Excite
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- Nopi: The Cookbook
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- NOPI - Das Kochbuch: Orientalisch · Asiatisch · Raffiniert
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