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Yotam Ottolenghi

Ixta Belfrage

Ottolenghi Flavor: A Cookbook Hardcover – Illustrated, 13 October 2020

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

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Hardcover, Illustrated, 13 October 2020

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NEW YORK TIMES BESTSELLER - The author of Plenty teams up with Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - NPR - The Washington Post - The Guardian - The Atlanta Journal-Constitution - National Geographic - Town & Country - Epicurious

"Bold, innovative recipes . . . make this book truly thrilling."--The New York Times

Level up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine.

With main courses, sides, desserts, and a whole pantry of "flavor bombs" (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking.

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Product details

Publisher : Ten Speed Press; Illustrated edition (13 October 2020)
Language : English
Hardcover : 320 pages
ISBN-10 : 0399581758
ISBN-13 : 978-0399581755
Dimensions : 20.24 x 3.23 x 27.69 cm

Best Sellers Rank: 53,692 in Books (See Top 100 in Books)
- 93 in Mediterranean Food
- 127 in Vegetable Cooking (Books)
- 190 in Green Housecleaning

Customer Reviews:
4,612 ratings

Product description

Review

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

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

About the Author

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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4 star		10%
3 star		3%
2 star		1%
1 star		1%

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Top reviews from Australia

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James Martin Pope

The ratings on this website are a fraud!

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!

2 people found this helpful

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Josh Lister

Pretty decent cook book, get amongst it!

Reviewed in Australia on 22 December 2020

Verified Purchase

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

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Maddie

He's done it again!

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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Sue

Not as good as Simple

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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Renee

Ottolenghi again

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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Lisa

Another great offering from Yotam Ottolenghi

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.

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margaret

Delicious!!!

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.

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Marius Kroder

Awesome if you’re into cooking

Reviewed in Australia on 15 December 2020

Verified Purchase

Excellent collection of beautiful recipes! I would say intermediate cooking skills required, but every recipe is a hit!

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Top reviews from other countries

Nicola

Disappointing

Reviewed in the United Kingdom on 3 September 2020

Verified 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 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)

281 people found this helpful

Miss Caroline

Inspirational and helpful additions to organisation of book

Reviewed in the United Kingdom on 4 September 2020

Verified Purchase

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.

59 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.

48 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.

42 people found this helpful

Helen

🎉5 stars for me👍

Reviewed in the United Kingdom on 4 September 2020

Verified 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 me👍

34 people found this helpful

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