Flavour - Ottolenghi
Flavour - Ottolenghi
Flavour - Ottolenghi
Flavour - Ottolenghi
Flavour - Ottolenghi
Flavour - Ottolenghi
Flavour - Ottolenghi
Flavour - Ottolenghi
Flavour - Ottolenghi
Flavour - Ottolenghi

Flavour – Ottolenghi

Following in the footsteps of Prince Rogers Nelson and Madonna Louise Ciccone, Yotam Ottolenghi has gone to the single name moniker! This might not actually be correct and is instead, with this book, more an acknowledgment that his restaurant group is bigger than just him and this book gives billing to Ixta Belfrage who has worked with Yotam for some time and who he credits as being one of the most detail-obsessed chefs that he knows. Like Ottolenghi, her journey into the world of food is anything but straightforward and which therefore includes the ability to marry different global cooking techniques and flavour combinations.

Flavour is about vegetable-centred cooking and recipes; among the key ingredients that are identified at the start of this book for the recipes to come are aleppo chilli, black lime, mango pickle and miso. The book is split into three sections: process, pairing and produce.

Among the recipes that are immediately ones that I am keen to try are celeriac steaks with Café de Paris sauce, black beans with coconut, chilli and lime and spicy mushroom lasagne.

Hardback. 320 pages.

Measurements:

20.1cm x 27.7cm x 3cm

£27.00

3 in stock

SKU: 9781785038938 Categories: , , Brand:

Description

Flavour – Ottolenghi

Following in the footsteps of Prince Rogers Nelson and Madonna Louise Ciccone, Yotam Ottolenghi has gone to the single name moniker! This might not actually be correct and is instead, with this book, more an acknowledgment that his restaurant group is bigger than just him and this book gives billing to Ixta Belfrage who has worked with Yotam for some time and who he credits as being one of the most detail-obsessed chefs that he knows. Like Ottolenghi, her journey into the world of food is anything but straightforward and which therefore includes the ability to marry different global cooking techniques and flavour combinations.

Flavour is about vegetable-centred cooking and recipes; among the key ingredients that are identified at the start of this book for the recipes to come are aleppo chilli, black lime, mango pickle and miso. The book is split into three sections: process, pairing and produce.

Among the recipes that are immediately ones that I am keen to try are celeriac steaks with Café de Paris sauce, black beans with coconut, chilli and lime and spicy mushroom lasagne.

Hardback. 320 pages.

Measurements:

20.1cm x 27.7cm x 3cm