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 1785038931
- ISBN 13 9781785038938
- Linked ISBNs
- 9780399581755 Hardcover (United States) 10/13/2020
- 9780399581762 eBook (United States) 10/13/2020
- 9780525610137 Hardcover (Canada) 10/13/2020
- 9780525610144 eBook (Canada) 10/13/2020
- 9780399581762 eBook (United Kingdom) 9/3/2020
- Published Sep 03 2020
- Format Hardcover
- Page Count 320
- Language English
- Countries United Kingdom
- Publisher Random House UK
Publishers Text
Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food.In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.
Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works.
The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food:
Process explains cooking methods that elevate veg to great heights;
Pairing identifies four basic pairings that are fundamental to great flavour;
Produce offers impactful vegetables that do the work for you.
With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.
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- Essential Ottolenghi: A Collection
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- Jerusalem: A Cookbook
- Jerusalén. Crisol de Las Cocinas del Mundo
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- Plenty
- Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
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- Plenty More
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