{"product_id":"ottolenghi-flavor-a-cookbook-hardcover","title":"Ottolenghi Flavor: A Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eYotam Ottolenghi\u003c\/b\u003e (Author), \u003cb\u003eIxta Belfrage\u003c\/b\u003e (Author), \u003cb\u003eTara Wigley\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNEW YORK TIMES \u003c\/i\u003eBESTSELLER - The author of \u003ci\u003ePlenty\u003c\/i\u003e teams up with Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eThe New York Times Book Review \u003c\/i\u003e- NPR - \u003ci\u003eThe Washington Post\u003c\/i\u003e - \u003ci\u003eThe Guardian \u003c\/i\u003e- \u003ci\u003eThe Atlanta Journal-Constitution \u003c\/i\u003e- \u003ci\u003eNational Geographic\u003c\/i\u003e - \u003ci\u003eTown \u0026amp; Country \u003c\/i\u003e- \u003ci\u003eEpicurious\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"Bold, innovative recipes . . . make this book truly thrilling.\"--\u003ci\u003eThe New York Times\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eLevel up your vegetables.\u003c\/i\u003e In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into 3 key elements: process, pairing, and produce. For \u003cb\u003eprocess\u003c\/b\u003e, 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 \u003cb\u003epairing\u003c\/b\u003e vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the \u003cb\u003eproduce\u003c\/b\u003e that has the innate ability to make dishes shine. \u003cp\u003e\u003c\/p\u003eWith 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, \u003ci\u003eOttolenghi Flavor\u003c\/i\u003e is a revolutionary approach to vegetable cooking.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is a seven-time \u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author who contributes to the \u003ci\u003eNew York Times\u003c\/i\u003e Food section and has a weekly column in \u003ci\u003eThe Guardian\u003c\/i\u003e. His previous book, \u003ci\u003eOttolenghi Simple\u003c\/i\u003e, was selected as a best book of the year by NPR and the \u003ci\u003eNew York Times\u003c\/i\u003e; \u003ci\u003eJerusalem\u003c\/i\u003e, 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.\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eIxta Belfrage \u003c\/b\u003espent 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.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 10.7 x 7.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 13, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":44379539275878,"sku":"9780399581755","price":46.51,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0599\/7255\/0758\/files\/Z3R1OGVpVXdVd3preEgxNC9pZDRLQT09.webp?v=1768921602","url":"https:\/\/infinitylightwa.com\/products\/ottolenghi-flavor-a-cookbook-hardcover","provider":"Infinity Light","version":"1.0","type":"link"}