Join Yotam Ottolenghi and Ixta Belfrage live on the occasion of the release of their new book Ottolenghi Flavor.
In this beautiful new release, the New York Times bestselling author of Plenty teamed up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ innovative, super-delicious, plant-based recipes.
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.
Yotam Ottolenghi is an acclaimed chef, food writer and restaurateur. He was born and raised in Jerusalem, the son of an Italian father and German mother and had always been expected to follow his father into the world of academia. However, when Yotam first came to England in 1998 he took an unexpected turn, and aged 30 decided to indulge his lifelong love of food by studying at the Cordon Bleu.
He began his career as a chef in the pastry department of The Capital Restaurant in Knightsbridge, moving on to become head pastry chef at Baker and Spice. It was here that he met Sami Tamimi, a Palestinian chef with whom he created ‘Ottolenghi’. It started as a small stylish deli in Notting Hill, but soon became a phenomenon. Following the publication of his first cookery book ‘Ottolenghi’, which drew on the inspirational and innovative food served at his chain of delis, his success went global.
Yotam is now the owner of four incredibly successful ‘Ottolenghi’ deli/restaurants in central London as well as his new restaurant venture, NOPI in Soho. He is a regular contributor to The Guardian, author of two bestselling cookbooks (Ottolenghi and Plenty) with another shortly on the way and now a regular face on television.
Yotam made his TV debut in the critically acclaimed BBC documentary ‘Jerusalem on a Plate’, winner of the Kate Whiteman Award for Work on Food and Travel at the Guild of Food Writers Awards.
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.
Talia Baiocchi is the editor in chief of the James Beard Award-winning online magazines PUNCH and TASTE, the author of Sherry and co-author of Spritz and the forthcoming Pasta with Missy Robbins. She has written for the San Francisco Chronicle, Bon Appétit, Elle, Travel + Leisure and Saveur, among many others. She lives in Brooklyn.