Ottolenghi: Flavor: A Cookbook

The New York Times bestselling author of Plenty breaks down the three factors that create flavor and delivers more than 100 super-delicious recipes for innovative ways to cook vegetables. Yotam Ottolenghi--the beloved chef who captured the hearts of home cooks looking for inspiration and great-tasting, plant-based food for weeknight cooking--is back with another collection of instant-hit recipes, with 60 percent of them ideal for vegans. Ottolenghi's landmark book Plenty ushered in a new era of vegetable cooking and, with Plenty More, he focused on vegetable-cooking techniques. Now, in Ottolenghi Flavor, he details what makes vegetables distinct and how to maximize their flavors by following the "three P's": - Process: Key reactions that happen when vegetables or supporting ingredients are cooked.- Pairing: What you match a vegetable with to accentuate its defining qualities.- Produce: Understanding the sheer depth of flavor that certain vegetables naturally possess. With surefire hits