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Ottolenghi FLAVOUR Hardcover – 3 September 2020

by Ixta Belfrage (Author), Yotam Ottolenghi (Author)

546 ratings

in Vegetable Cooking

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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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Product details

Hardcover : 320 pages
ISBN-10 : 1785038931
ISBN-13 : 978-1785038938
Product Dimensions : 20.2 x 2.9 x 27.8 cm
Publisher : EBURY PRESS - TRADE (3 September 2020)
Language: : English

Best Sellers Rank: 3 in Books (See Top 100 in Books)
- 1 in Celebrity & TV Show Cookbooks
- 1 in Vegetarian & Vegan Diets
- 1 in Vegetable Cooking (Books)

Customer Reviews:
546 ratings

Product description

Book 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.

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4 star		8%
3 star		4%
2 star		2%
1 star		1%

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Renee

Ottolenghi again

Reviewed in Australia on 24 September 2020

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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.

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margaret

Delicious!!!

Reviewed in Australia on 12 September 2020

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Ottilenghi never disappoints. So many delicious original fusion recipes, all vegetarian which I didn't realise this book was going to be.

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Lisa

Another great offering from Yotam Ottolenghi

Reviewed in Australia on 25 September 2020

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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.

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Maddie

He's done it again!

Reviewed in Australia on 21 September 2020

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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!

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Peter Martin

Great book with practical easy to do non-chefy home recipes

Reviewed in Australia on 6 October 2020

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Bought it for present for someone who enjoys non-complex cooking and she loves it

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Sue

Not as good as Simple

Reviewed in Australia on 4 October 2020

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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.

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Marcia L. Boyd

Fabulous and easy

Reviewed in Australia on 5 October 2020

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Yesterday again Ottolenghi has come up with a book that is interesting by giving its background to the recipes that are easy to follow and make. Love it.

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Sue Stirton

Love cooking

Reviewed in Australia on 11 October 2020

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I have all of Yotams books I love all of them. This gives you looks of veggie ideas and I have mixed and matched recipes and added protein.

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Nicola

Disappointing

Reviewed in the United Kingdom on 3 September 2020

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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 haven’t 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

I’m 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)

173 people found this helpful

Miss Caroline

Inspirational and helpful additions to organisation of book

Reviewed in the United Kingdom on 4 September 2020

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This is an inspiring book, not only from a methods perspective but combinations of ingredients and why didn’t I think of that moments, aubergine dumpling parmigiana, such a great idea, I’m 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. I’m growing celeriac and now have 3 new recipes that I can’t 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 “the best tomato sauce ever” and I have cooked a lot of tomato sauces! The ingredients were roughly the same as other sauces I have tried, the method wasn’t, 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.

35 people found this helpful

Musicman

Looks really good

Reviewed in the United Kingdom on 4 September 2020

Verified 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 that’s 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 I’d happily pay just as much for a slimmer, more focussed book.

23 people found this helpful

Helen

🎉5 stars for me👍

Reviewed in the United Kingdom on 4 September 2020

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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 me👍

21 people found this helpful

Watson After

Not sure who this is written for

Reviewed in the United Kingdom on 10 September 2020

Verified 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 can’t see them being made in many domestic kitchens. It’s 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.

19 people found this helpful

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