Ottolenghi: flavor
(Book)

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Contributors:
Belfrage, Ixta, author.
Wigley, Tara, author.
Lovekin, Jonathan, photographer.
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."--

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Call Number
Status
Hamden/Miller Adult Nonfiction 3rd Floor
641.5/OTT
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Location
Call Number
Status
East Hampton Adult Nonfiction
641.65 OTT
Due Dec 23, 2024
Essex Adult Nonfiction
641.5 OTT (COOKING)
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Guilford Adult Non-Fiction
641.5 OTTOLENGHI
Repair
Haddam/Brainerd Adult Nonfiction
641.65 OTT
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Madison/Scranton Adult Nonfiction
641.65 OTTOLENGHI
Due Nov 30, 2024
Orange/Case Adult Nonfiction Book
641.65 Ottolenghi
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Stony Creek/Willoughby Wallace Adult Non-Fiction
641.5 OTT - COOKBOOK - VEGETARIAN
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More Details

Language:
English
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. California, Ten Speed Press.

Chicago / Turabian - Author Date Citation (style guide)

Yotam, Ottolenghi et al.. 2020. Ottolenghi: Flavor. California, Ten Speed Press.

Chicago / Turabian - Humanities Citation (style guide)

Yotam, Ottolenghi et al., Ottolenghi: Flavor. California, Ten Speed Press, 2020.

MLA Citation (style guide)

Ottolenghi, Yotam,, et al. Ottolenghi: Flavor. First US edition. California, 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
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Record Information

Last Sierra Extract TimeNov 23, 2024 05:32:00 AM
Last File Modification TimeNov 23, 2024 05:33:45 AM
Last Grouped Work Modification TimeNov 23, 2024 05:32:13 AM

MARC Record

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5050 |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.
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