The third installment in Yotam's bestselling and multi-award-winning PLENTY series (over 2 million copies sold). FLAVOUR celebrates the limitless potential of vegetables and reveals how to transform them into magical dishes.
Yotam Ottolenghi (Author)
Yotam Ottolenghi is the restaurateur and chef-patron of the nine
Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is
the author of eleven bestselling and multi-award-winning cookery
books. His championing of vegetables, as well as ingredients once
seen as 'exotic', has led to what some call 'The Ottolenghi
effect'. This is shorthand for the creation of a meal which is full
of colour, flavour, bounty and sunshine. Yotam lives in London with
his family. www.ottolenghi.co.uk @Ottolenghi
Ixta Belfrage (Author)
Ixta's style of cooking draws inspiration from three countries she
grew up travelling to, eating in and obsessing over. Brazil (where
her mum is from), Italy (where she lived as a child) and Mexico
(where her granddad lived). She began her culinary career at
Ottolenghi's NOPI restaurant, before moving to the Test Kitchen,
where she worked for Yotam Ottolenghi for five years, contributing
to his columns in the Guardian and The New York Times. Ixta was
Yotam's co-author on bestselling Flavour (2020) before publishing
her first solo cookbook- MEZCLA (2022), which was nominated for
'best debut cookbook' at the Fortnum & Mason Awards and 'best
international cookbook' at the James Beard Awards. MEZCLA was named
one of the best cookbooks of 2022 by The Independent, The Times,
Bon Appetit, Amazon, Spectator and Squaremeal.
In 2021 and 2022 Ixta was named 'one of the most influential women
in food' by Code Hospitality. Ixta is a contributing editor at Elle
Magazine and has also written for The Guardian, Suitcase Magazine
and Pit Magazine.
This is, quite simply, brilliant ... the way Yotam Ottolenghi and
co-author Ixta Belfrage confound your expectations make this my
favourite
Ottolenghi book yet.
*The Telegraph*
As ever the recipes hit the mark, simple, low-effort dishes that
pack real punch. Ottolenghi fans will know the kind of
palate-dancing flavours to expect.
*The Times*
Dead easy to prepare, gorgeous to look at, and a triumph of texture
and taste.
*Evening Standard*
Ottolenghi is a culinary magician, transforming everyday
vegetables, grains and pulses into exotic dishes.
*Daily Mail*
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