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Ottolenghi FLAVOUR Hardcover โ 3 September 2020
by
Ixta Belfrage
(Author),
Yotam Ottolenghi
(Author)
Ixta Belfrage
(Author)
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Yotam Ottolenghi
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- Ottolenghi SIMPLEHardcover
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- SweetHardcover
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- Plenty MoreHardcover
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Product details
- Publisher : EBURY PRESS - TRADE (3 September 2020)
- Language: : English
- Hardcover : 320 pages
- ISBN-10 : 1785038931
- ISBN-13 : 978-1785038938
- Dimensions : 20.2 x 2.9 x 27.8 cm
-
Best Sellers Rank:
16 in Books (See Top 100 in Books)
- 1 in Vegetable Cooking (Books)
- 2 in Vegan Food
- 2 in Celebrity & TV Show Cookbooks
- Customer Reviews:
Product description
Review
This is, quite simply, brilliant ... the way Yotam Ottolenghi and co-author Ixta Belfrage confound your expectations make this my favourite
Ottolenghi book yet.
As ever the recipes hit the mark, simple, low-effort dishes that pack real punch. Ottolenghi fans will know the kind of palate-dancing flavours to expect. โ The Times
Dead easy to prepare, gorgeous to look at, and a triumph of texture and taste. โ Evening Standard
Ottolenghi is a culinary magician, transforming everyday vegetables, grains and pulses into exotic dishes.
โ Daily MailBook Description
The third installment in Yotam's bestselling and multi-award-winning PLENTY series (over 2 million copies sold). FLAVOUR celebrates the limitless potential of vegetables and reveals how to transform them into magical dishes.
About the Author
Yotam Ottolenghi (Author)
Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family www.ottolenghi.co.uk @Ottolenghi
Ixta Belfrage (Author)
Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico and Brazil and so became an expert without a title. She began her culinary career proper at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years, contributing to his columns in The Guardian and The New York Times. She lives in London, where she makes regular guest chef appearances in some of the city's top restaurants. Flavour is her first book.
Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family www.ottolenghi.co.uk @Ottolenghi
Ixta Belfrage (Author)
Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico and Brazil and so became an expert without a title. She began her culinary career proper at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years, contributing to his columns in The Guardian and The New York Times. She lives in London, where she makes regular guest chef appearances in some of the city's top restaurants. Flavour is her first book.
Customers who viewed this item also viewed
Page 1 of 1 Start overPage 1 of 1
- Ottolenghi SIMPLEHardcover
- PlentyHardcover
- Jerusalem
- SweetHardcover
- Cook, Eat, Repeat: Ingredients, recipes and stories.Hardcover
- Ottolenghi: The CookbookHardcover
Customer reviews
4.7 out of 5 stars
4.7 out of 5
2,378 global ratings
How are ratings calculated?
To calculate the overall star rating and percentage breakdown by star, we donโt use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyses reviews to verify trustworthiness.
Top reviews
Top reviews from Australia
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Reviewed in Australia on 22 December 2020
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For the love of all things veggies!
Amazing!
And delicious!
The imagination (or talent?) is incredible.
I want to try every single recipe.
And I love that there is an interactive companion to the book, so that I can check for ideas anywhere and at any time.
it would be a good gift
Amazing!
And delicious!
The imagination (or talent?) is incredible.
I want to try every single recipe.
And I love that there is an interactive companion to the book, so that I can check for ideas anywhere and at any time.
it would be a good gift
Helpful
Reviewed in Australia on 21 September 2020
Verified Purchase
The art that Ottolenghi brings to food is amazing ... the flavours, techiques, textures, complexity and simplicity is so unique and wonderful... the addition of a more Asian fusion design is pleasantly welcomed!
One person found this helpful
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Reviewed in Australia on 4 January 2021
Verified Purchase
Don't buy this book. The recipes all look delicious, but you will have to search hard to find several of the ingredients for almost all the dishes and some you may have to buy from overseas! Also, when I tried to select a one-star rating, the website refused to accept anything less the 4 stars!
Reviewed in Australia on 24 September 2020
Verified Purchase
I have all the Ottolenghi books. This one is well researched and presented, but for me failed to hit the mark. I felt that the usual excitement that the books present is tired.
One person found this helpful
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Reviewed in Australia on 4 October 2020
Verified Purchase
Super excited to receive this after cooking extensively from Simple and loved the idea of a meat free book. For me I didn't find the recipes jumping out at me in the same way as Simple.
One person found this helpful
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Reviewed in Australia on 12 September 2020
Verified Purchase
Ottilenghi never disappoints. So many delicious original fusion recipes, all vegetarian which I didn't realise this book was going to be.
Reviewed in Australia on 25 September 2020
Verified Purchase
A book that teaches and guides so that, armed with more basic knowledge of what makes food taste great, what works well together and how the get the most out of ingredients, so that you can innovate with confidence.
Reviewed in Australia on 6 October 2020
Verified Purchase
Bought it for present for someone who enjoys non-complex cooking and she loves it
Top reviews from other countries

Nicola
1.0 out of 5 stars
Disappointing
Reviewed in the United Kingdom on 3 September 2020Verified Purchase
I was really looking forwards to the new Ottolenghi book as I particularly enjoyed Jerusalem, Plenty and Ottolenghi.
I am however disappointed with this book as I havenโt been excited by the recipes. There are very few recipes I want to cook. Also there are some very unappetising recipes like one with a soya-cured yolk and the potato and butter bean stew which looks like potatoes in a bowl of mud.
The book starts of listing 20 essential ingredients:
1) Aleppo chilli
2) Ancho chilli
3) Anchovies
4) Black garlic
5) Black lime
6) Cascabel chillies
7) Chipotle chilli
8) Fish sauce
9) Gochujang chilli paste
10) Ground cardamom
11) Hibiscus flowers
12) Jarred butter beans
13) Mango pickle
14) Masa harina
15) Miso
16) Red bell pepper flakes
17) Rice vinegar
18) Rose harissa
19) Shaoxing
20) Tamarind paste
The book is then divided into three sections:
1) Process
2) Pairing
3) Produce
Which are then broken down further:
Process:
-Charring
-Browning
-Infusing
-Aging
Pairing:
-Sweetness
-Fat
-Acidity
-Chilli heat
Produce:
-Mushrooms
-Alliums
-Nuts and seeds
-Sugar, fruit and booze
Iโm sure there will be some die-hard Ottolenghi fans out there who will like it, though this one is not for me (and I have all his other books)
I am however disappointed with this book as I havenโt been excited by the recipes. There are very few recipes I want to cook. Also there are some very unappetising recipes like one with a soya-cured yolk and the potato and butter bean stew which looks like potatoes in a bowl of mud.
The book starts of listing 20 essential ingredients:
1) Aleppo chilli
2) Ancho chilli
3) Anchovies
4) Black garlic
5) Black lime
6) Cascabel chillies
7) Chipotle chilli
8) Fish sauce
9) Gochujang chilli paste
10) Ground cardamom
11) Hibiscus flowers
12) Jarred butter beans
13) Mango pickle
14) Masa harina
15) Miso
16) Red bell pepper flakes
17) Rice vinegar
18) Rose harissa
19) Shaoxing
20) Tamarind paste
The book is then divided into three sections:
1) Process
2) Pairing
3) Produce
Which are then broken down further:
Process:
-Charring
-Browning
-Infusing
-Aging
Pairing:
-Sweetness
-Fat
-Acidity
-Chilli heat
Produce:
-Mushrooms
-Alliums
-Nuts and seeds
-Sugar, fruit and booze
Iโm sure there will be some die-hard Ottolenghi fans out there who will like it, though this one is not for me (and I have all his other books)
261 people found this helpful
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Miss Caroline
5.0 out of 5 stars
Inspirational and helpful additions to organisation of book
Reviewed in the United Kingdom on 4 September 2020Verified Purchase
This is an inspiring book, not only from a methods perspective but combinations of ingredients and why didnโt I think of that moments, aubergine dumpling parmigiana, such a great idea, Iโm doing that today with regular meatballs too....dumpling roulette! Swede I tend to mash and roast only but now will definitely be making the steak and gnocchi. Iโm growing celeriac and now have 3 new recipes that I canโt wait to make! Spookily I had purchased mushroom growing kits earlier this week before the book came out, so glad I did! Lots of new recipes for mushrooms, baked ragu looks amazing. I am also a massive onion fan and to have new recipes I have not tried (and I have tried a lot) is great.
I really like how this book is organised as quite often you find yourself fancying something smokey or charred or acidic or sweet, to have the recipes organised this way really helps.
I really liked that at the end of the book there is a guide to which recipes can be done quickly, for a dinner party, in one pan etc so you can go straight to something you need and the flavour bomb guide to take you back to some of the dressings and sauces quickly, there are several dressings from previous books that we do all the time....so to have the quick reference is really helpful.
I will come back when I have tried more of the recipes, the problem I am having is which to do next, so many I like the look of!
So I have tried the aubergine parmiagana, and the comment was โthe best tomato sauce everโ and I have cooked a lot of tomato sauces! The ingredients were roughly the same as other sauces I have tried, the method wasnโt, so must have made the difference. I have now also used this same tomato sauce recipe for pizza topping and a pasta salad, by stopping after first stage of the tomato sauce...3 for 1 recipe, inspired by the method, it works really well.
Spicy potatoes with the tahini dressing were a big hit, and I used the dressing again with the cucumber salad. I chucked in an avocado as there was one in the fridge which was not in the recipe, but it went well, I might throw in some microherbs next time too.
The roasted cauliflower in chilli butter was delicious, the method of roasting the cauliflower worked better than other recipes I have tried. I like the suggestion of roasting a chicken with this butter too, that is next on the to do list.
I really like how this book is organised as quite often you find yourself fancying something smokey or charred or acidic or sweet, to have the recipes organised this way really helps.
I really liked that at the end of the book there is a guide to which recipes can be done quickly, for a dinner party, in one pan etc so you can go straight to something you need and the flavour bomb guide to take you back to some of the dressings and sauces quickly, there are several dressings from previous books that we do all the time....so to have the quick reference is really helpful.
I will come back when I have tried more of the recipes, the problem I am having is which to do next, so many I like the look of!
So I have tried the aubergine parmiagana, and the comment was โthe best tomato sauce everโ and I have cooked a lot of tomato sauces! The ingredients were roughly the same as other sauces I have tried, the method wasnโt, so must have made the difference. I have now also used this same tomato sauce recipe for pizza topping and a pasta salad, by stopping after first stage of the tomato sauce...3 for 1 recipe, inspired by the method, it works really well.
Spicy potatoes with the tahini dressing were a big hit, and I used the dressing again with the cucumber salad. I chucked in an avocado as there was one in the fridge which was not in the recipe, but it went well, I might throw in some microherbs next time too.
The roasted cauliflower in chilli butter was delicious, the method of roasting the cauliflower worked better than other recipes I have tried. I like the suggestion of roasting a chicken with this butter too, that is next on the to do list.
55 people found this helpful
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Watson After
2.0 out of 5 stars
Not sure who this is written for
Reviewed in the United Kingdom on 10 September 2020Verified Purchase
I am normally a great Ottolenghi fan, and a constant user of Simple, The Cookbook and Jerusalem. But the premise of Flavour is strange to say the least. Few dishes would make a main course, even for veggies. Most are extremely complicated sides that might be suitable for a restaurant but I canโt see them being made in many domestic kitchens. Itโs not just the esoteric ingredients, but the methods. Even a main, such as Stuffed Aubergine in Curry and Coconut Dal would take at least two hours to make.
Yes, there are lots of flavours and I am sure the food would taste marvellous, but most recipes need a kitchen brigade not a lone cook. Love the cover though.
Yes, there are lots of flavours and I am sure the food would taste marvellous, but most recipes need a kitchen brigade not a lone cook. Love the cover though.
42 people found this helpful
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Musicman
4.0 out of 5 stars
Looks really good
Reviewed in the United Kingdom on 4 September 2020Verified Purchase
Unlike some of the other reviewers, there are many recipes in this book which appeal to me. I have highlighted a dozen that I really want to try and thatโs quite a high hit rate for me. Some look useful for using up unloved weekly vegetable box contents.
My only criticism is that the the waffle to recipe ratio is quite high. I only ever look at the recipes. Does anyone get round to reading the waffle? I suppose they think they have to fill it out to justify the price but Iโd happily pay just as much for a slimmer, more focussed book.
My only criticism is that the the waffle to recipe ratio is quite high. I only ever look at the recipes. Does anyone get round to reading the waffle? I suppose they think they have to fill it out to justify the price but Iโd happily pay just as much for a slimmer, more focussed book.
38 people found this helpful
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Helen
5.0 out of 5 stars
๐5 stars for me๐
Reviewed in the United Kingdom on 4 September 2020Verified Purchase
Having been coverted to Ottolenghi recipes via the Simple book ,
so excited to finally get my hands on the Flavour book.
And it hasnot disappointed.I love the extra info and tips on the ingredients themselves.
Helps you understand more how the process of cooking improves the flavour of food.
Already tried the Mushroom lasagne and Portobello Steaks with butter bean mash which didnot disappoint.
It's nice to come out of your comfort zone and try different recipes with vegetables.
Have also tasted the Hasselback beetroot with lime leaf butter at my daughters and it's to die for.
Roll on more books.It has certainly changed my way if cooking ...for the good.
Also cant wait to visit the shop in London to stock up.
5 stars for me๐
so excited to finally get my hands on the Flavour book.
And it hasnot disappointed.I love the extra info and tips on the ingredients themselves.
Helps you understand more how the process of cooking improves the flavour of food.
Already tried the Mushroom lasagne and Portobello Steaks with butter bean mash which didnot disappoint.
It's nice to come out of your comfort zone and try different recipes with vegetables.
Have also tasted the Hasselback beetroot with lime leaf butter at my daughters and it's to die for.
Roll on more books.It has certainly changed my way if cooking ...for the good.
Also cant wait to visit the shop in London to stock up.
5 stars for me๐

5.0 out of 5 stars
๐5 stars for me๐
Reviewed in the United Kingdom on 4 September 2020
Having been coverted to Ottolenghi recipes via the Simple book ,Reviewed in the United Kingdom on 4 September 2020
so excited to finally get my hands on the Flavour book.
And it hasnot disappointed.I love the extra info and tips on the ingredients themselves.
Helps you understand more how the process of cooking improves the flavour of food.
Already tried the Mushroom lasagne and Portobello Steaks with butter bean mash which didnot disappoint.
It's nice to come out of your comfort zone and try different recipes with vegetables.
Have also tasted the Hasselback beetroot with lime leaf butter at my daughters and it's to die for.
Roll on more books.It has certainly changed my way if cooking ...for the good.
Also cant wait to visit the shop in London to stock up.
5 stars for me๐
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30 people found this helpful
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