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Ottolenghi flavor
(Book)

Book Cover
Average Rating
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:
3 copies, 10 people are on the wait list.
Hamden/Miller New Adult Nonfiction
641.5/OTT
Description
The New York Times bestselling author of Plenty teams up with Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes. "Bold, innovative recipes . . . make this book truly thrilling."-- The New York Times Level up your vegetables. 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. With main courses, sides, desserts, and a whole pantry of "flavor bombs" (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking.
Also in This Series
Copies
Location
Call Number
Status
Hamden/Miller New Adult Nonfiction
641.5/OTT
On Shelf
Location
Call Number
Status
East Hampton New Adult Nonfiction
641.5 OTT
Due Nov 4, 2020
Stony Creek/Willoughby Wallace New Adult Non-Fiction/New
641.5 OTT - COOKBOOK - VEGETARIAN
In Transit
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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,, Ixta Belfrage, Tara Wigley, and Jonathan Lovekin. Ottolenghi Flavor. First US edition. California: Ten Speed Press, 2020. Print.

Note! Citation formats are based on standards as of July 2010. 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 TimeOct 26, 2020 03:22:34 PM
Last File Modification TimeOct 26, 2020 03:23:22 PM
Last Grouped Work Modification TimeOct 26, 2020 03:23:19 PM

MARC Record

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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.
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.
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