The three words most likely to raise a food lover’s heart rate? New. Ottolenghi. Book. Yotam’s back at it again with with a book dedicated solely to veg, following his global bestselling, multi-award-winning Plenty series. This time, he has teamed up with co author Ixta Belfrage, who is an incredible chef in Ottolenghis test kitchen team.

Flavour showcases Ottolenghi’s tra­demark style of veg-centric, flavour-focussed cooking to the next level, asking not just what to cook, but how. How do you tap the potential of every ingredient to create truly extraordinary dishes? How do certain cooking processes work to enhance your vegetables, unlocking layer after layer of flavour? How can clever pairing help individual ingredients to shine? This book is a deep dive into flavour, and a must have for both Ottolenghi fans and vegetable enthusiasts.

The book is broken down into three parts, each dedicated to a fundamental element of flavour: Process, Pairing, and Produce. With over 100 recipes for everything from simple weeknight meals to standout dinner party dishes, accompanied by truly stunning photography, Ottolenghi Flavour is the book Ottolenghi enthusiasts and vegetable lovers everywhere have been waiting for.

Recipes we are most looking forward to: Aubergine Dumplings alla Parmigiana, Miso Butter Onions, Spicy Mushroom Lasagne and Hassel back Beetroot with Lime Leaf Butter.

Perfect for: Long-time Ottolenghi fans will absolutely adore Ottolenghi Flavour, as will anyone who’s interested in levelling up their cooking, understanding their ingredients, and unlocking new depths of flavour.

Author Biography

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.