{"product_id":"ottolenghi-flavor-the-cookbook","title":"Ottolenghi Flavor: A Cookbook (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is a seven-time \n\u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author who contributes to the \n\u003ci\u003eNew York Times\u003c\/i\u003e Food section and has a weekly column in \n\u003ci\u003eThe Guardian\u003c\/i\u003e. His previous book, \n\u003ci\u003eOttolenghi Simple\u003c\/i\u003e, was selected as a best book of the year by NPR and the \n\u003ci\u003eNew York Times\u003c\/i\u003e; \n\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. \n\u003cb\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\u003cb\u003e\u003c\/b\u003e\n\u003cbr\u003e\n\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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"With a book called \n\u003ci\u003eFlavor\u003c\/i\u003e, 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. \"-- \n\u003ci\u003e\u003cb\u003eNational Post\u003c\/b\u003e\u003c\/i\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"What sets [Ottolenghi] \n\u003ci\u003eFlavor\u003c\/i\u003e 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.\" -- \n\u003ci\u003e\u003cb\u003eChatelaine \u003c\/b\u003e\u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\"The food is phenomenal.... New readers will be coached and coaxed through each technique, while long-timers will find something new here--even if they own every other book in the chef's oeuvre.\" -- \n\u003ci\u003e\u003cb\u003eEpicurious\u003c\/b\u003e\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"A new Yotam Ottolenghi cookbook is always an event, and the vegetable-based \n\u003ci\u003eOttolenghi Flavor\u003c\/i\u003e is a winner.\"-- \n\u003cb\u003eJulian Armstrong, \u003ci\u003eMontreal Gazette\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" With compelling dishes [in \n\u003ci\u003eOttolenghi Flavor\u003c\/i\u003e], the carnivore in your house won't notice the absence of meat.\"-- \n\u003cb\u003e\u003ci\u003eVancouver Sun\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In his newest cookbook, \n\u003ci\u003eOttolenghi Flavor\u003c\/i\u003e, 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.\"-- \n\u003ci\u003e\u003cb\u003eBC Living\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\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\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\n\u003cp\u003e\u003c\/p\u003e\n\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 three key elements: process, pairing, and produce. For \n\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 \n\u003cb\u003epairing\u003c\/b\u003e vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the \n\u003cb\u003eproduce\u003c\/b\u003e that has the innate ability to make dishes shine. \n\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, \n\u003ci\u003eOttolenghi Flavor\u003c\/i\u003e is a revolutionary approach to vegetable cooking.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/01\/2020 pg. 94 (EAN 9780399581755, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/10\/2020 (EAN 9780399581755, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ottolenghi, Yotam\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 13, 2020\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Vegetables|Cooking|Regional \u0026amp; Cultural|Mediterranean|Cooking|Specific Ingredients|Natural Foods|Cooking|Vegetarian|Cooking|Vegan\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Vegetables)|Flavor|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780399581755\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0C74VKGYPISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780399581755\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46999967039619,"sku":"SP-9780399581755","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9780399581755_spiral.png?v=1776827991","url":"https:\/\/sebink.com\/products\/ottolenghi-flavor-the-cookbook","provider":"Sebink","version":"1.0","type":"link"}