Ottolenghi flavor / Yotam Ottolenghi, Ixta Belfrage, with Tara Wigley ; photographs by Jonathan Lovekin.
- 1 of 1 copy available at Burlington Public Library.
0 current holds with 1 total copy.
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|Location||Call Number / Copy Notes||Barcode||Shelving Location||Holdable?||Status||Due Date|
|Burlington Public Library||641.65 OTTOLENG 2020||39851001575852||Non-fiction||Copy hold / Volume hold||Available||-|
- ISBN: 9780399581755
- ISBN: 0399581758
- Physical Description: 317 pages : illustrations (chiefly color) ; 28 cm
- Edition: First US edition.
- Publisher: California : Ten Speed Press, 
- Copyright: ©2020
First published in Great Britain in 2020 by Ebury Press.
|Formatted Contents Note:||
Process. Charring ; Browning ; Infusing ; Ageing -- Pairing. Sweetness. Fat ; Acidity ; Chile heat -- Produce. Mushrooms ; Alliums ; Nuts and seeds ; Sugar: fruit and booze -- Flavor bombs -- Meal suggestions and feasts.
"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."-- Publisher's description.
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