By Yotam Ottolenghi and Ixta Belfrage, photography by Jonathan Lovekin
Showcasing the ways in which great flavour can be achieved through the “three Ps”: the Process of cooking, which alone can effect just how the vegetable's flavour turns out; along with the Pairing, or the ways in which certain types of flavour can be brought together to maximise the effects that your dish has on the taste buds; and finally Produce, using the best of veg to bring the most flavour to your meals, including members of the allium family with garlic and onions, plus seeds and nuts.
With a catalogue of flavour's 20 ingredients, and a later section of the book featuring “flavour bombs”, you will have all the information you need those to know which condiments go best with each meal, adding a serious punch that will add greater intensity to your meals. With plenty to choose from in the way of vegetable dishes and room enough to allow for the use of some fish and dairy products in others. Ottolenghi is helped along the way with great input from the innovative chef Ixta Belfrage.
All packed in a weighty edition that also includes a rich pair of red and green strip of ribbon for page marking.
Illustrations: Fully illustrated
Dimensions: H:27.8cm, W:20.2cm, D:2.9cm
ISBN-10 : 1785038931; ISBN-13 : 978-1785038938
Edition: Illustrated, September 2020