Ottolenghi: flavor
(Book)
Author:
Contributors:
Published:
California : Ten Speed Press, [2020].
Format:
Book
Edition:
First US edition.
Physical Desc:
317 pages : illustrations (chiefly color) ; 28 cm
Status:
Hamden/Miller Adult Nonfiction 3rd Floor
641.5/OTT
Description
"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."--
Copies
Location
Call Number
Status
Hamden/Miller Adult Nonfiction 3rd Floor
641.5/OTT
On Shelf
Location
Call Number
Status
East Hampton Adult Nonfiction
641.65 OTT
On Shelf
Essex Adult Nonfiction
641.5 OTT (COOKING)
On Shelf
Guilford Adult Non-Fiction
641.5 OTTOLENGHI
On Shelf
Haddam/Brainerd Adult Nonfiction
641.65 OTT
Storage
Madison/Scranton Adult Nonfiction
641.65 OTTOLENGHI
On Shelf
Orange/Case Adult Nonfiction Book
641.65 Ottolenghi
On Shelf
Stony Creek/Willoughby Wallace Adult Non-Fiction
641.5 OTT - COOKBOOK - VEGETARIAN
On Shelf
Subjects
LC Subjects
Other Subjects
More Details
Language:
Unknown
ISBN:
9780399581755, 0399581758
Notes
General Note
First published in Great Britain in 2020 by Ebury Press.
General Note
Includes index.
Description
"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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Citations
APA Citation (style guide)
Ottolenghi, Y., Belfrage, I., Wigley, T., & Lovekin, J. (2020). Ottolenghi: flavor. First US edition. Ten Speed Press.
Chicago / Turabian - Author Date Citation (style guide)Yotam, Ottolenghi et al.. 2020. Ottolenghi: Flavor. Ten Speed Press.
Chicago / Turabian - Humanities Citation (style guide)Yotam, Ottolenghi et al., Ottolenghi: Flavor. Ten Speed Press, 2020.
MLA Citation (style guide)Ottolenghi, Yotam,, et al. Ottolenghi: Flavor. First US edition. Ten Speed Press, 2020.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
10fdf73c-b0dd-d913-8f1c-305f631cfaa3
Record Information
| Last Sierra Extract Time | Apr 08, 2025 04:27:50 PM |
|---|---|
| Last File Modification Time | Apr 08, 2025 04:28:11 PM |
| Last Grouped Work Modification Time | Apr 08, 2025 04:27:56 PM |
MARC Record
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| 100 | 1 | |a Ottolenghi, Yotam, |e author. |0 http://id.loc.gov/authorities/names/nb2009020571 | |
| 245 | 1 | 0 | |a Ottolenghi : |b flavor / |c Yotam Ottolenghi, Ixta Belfrage, with Tara Wigley; photography by Jonathan Lovekin. |
| 246 | 3 | 0 | |a Flavor. |
| 250 | |a First US edition. | ||
| 264 | 1 | |a California : |b Ten Speed Press, |c [2020] | |
| 300 | |a 317 pages : |b illustrations (chiefly color) ; |c 28 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 336 | |a still image |b sti |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a First published in Great Britain in 2020 by Ebury Press. | ||
| 500 | |a Includes index. | ||
| 505 | 0 | |a 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. | |
| 520 | |a "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."-- |c Publisher's description. | ||
| 650 | 0 | |a Cooking (Vegetables) |0 http://id.loc.gov/authorities/subjects/sh85032146 | |
| 650 | 0 | |a Flavor. |0 http://id.loc.gov/authorities/subjects/sh85049034 | |
| 655 | 7 | |a Cookbooks. |2 lcgft |0 http://id.loc.gov/authorities/genreForms/gf2011026169 | |
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| 700 | 1 | |a Belfrage, Ixta, |e author. |0 http://id.loc.gov/authorities/names/no2020117063 | |
| 700 | 1 | |a Wigley, Tara, |e author. |0 http://id.loc.gov/authorities/names/no2015145504 | |
| 700 | 1 | |a Lovekin, Jonathan, |e photographer. |0 http://id.loc.gov/authorities/names/n98000917 | |
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