Discover the unique taste of vegetables with Ottolenghi Flavour!

Want to elevate everyday vegetable dishes to a new level? The Ottolenghi Flavour cookbook shows you how simple and creative cooking full of flavours you’ll love can be. Get inspired by innovative recipes and learn how to enhance the taste of basic ingredients to create dishes that will delight you and your loved ones.

In this cookbook, Yotam Ottolenghi together with Ixta Belfrage decode the three fundamental factors that create flavour and offer original vegetable recipes full of unexpected combinations to enliven your kitchen. Ottolenghi Flavour delivers simple recipes for weekdays, low-effort high-impact dishes, and special meals suitable for relaxed cooking.

The book is divided into three parts that help you understand and harness the full potential of everyday ingredients:

• Process - learn cooking techniques that lift vegetables to a whole new level;
• Pairing - discover the four basic principles of flavour pairing;
• Produce - explore vegetables whose properties work for you and your dishes.

With guaranteed hits such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with lime leaf butter, Miso Butter Onions, spicy Mushroom Lasagne and Romano Pepper Schnitzel, and with rich colour photographs of almost every one of the more than 100 recipes, Ottolenghi Flavour is the ideal cookbook for vegetable lovers who want to eat creatively and deliciously.

Why choose Ottolenghi Flavour?

• Inspires new flavour combinations - even surprises experienced cooks.
• Easy and effective recipes suitable for everyday and special occasions.
• Uses accessible ingredients and shows how to transform them into exceptional dishes.
• Supports a healthy lifestyle by focusing on vegetables.
• Contains over 100 colourful recipes complemented by photography for easy inspiration.

Key features of the cookbook:

• Author: Yotam Ottolenghi and Ixta Belfrage
• Format: printed cookbook
• Content: more than 100 recipes focused on vegetables and flavour combinations
• Structure: three parts - techniques, flavour pairing, ingredient selection
• Photography: colour images of almost every recipe