Today marks the launch of Ottolenghi’s new cookbook FLAVOUR and we are so excited to announce that our Miso Tasty’s Organic Miso Pastes are featured in several of his recipes.
“We use white miso paste in our recipes because it has the perfect balance of sweet, salty and savoury that we’re after. The aptly-named Miso Tasty brand is our go-to.”
Yotam Ottolenghi, Flavour.
Flavour is the third instalment in Yotam’s bestselling and multi-award-winning PLENTY series (over 2 million copies sold). The new book celebrates the limitless potential of vegetables and reveals how to transform them into magical dishes.
Flavour-forward, vegetable-based recipes are at the heart of Ottolenghi’s food. In this stunning new cookbook, he and Belfrage explore the three principles that create great flavour and offer innovative vegetable dishes that deliver new ingredient combinations and techniques to excite and inspire.
Ottolenghi Flavour combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals. Packed with signature colourful photography, Ottolenghi Flavour not only inspires us with what to cook, but how flavour is dialled up and why it works. The book is broken down into three sections, which reveal how to tap into the potential of vegetables to create extraordinary food:
PROCESS explains cooking methods that elevate vegetables to great heights;
PAIRING identifies four basic pairings that are fundamental to great flavour;
PRODUCE offers impactful vegetables that do the work for you.
With sure-fire hits, such as Aubergine Dumplings alla Parmigiana, Celeriac and Goat’s Cheese ‘Tacos’, Spicy Mushroom Lasagne and Romano Pepper Schnitzel, plus mouth-watering photographs of nearly every one of the more than 100 recipes, Ottolenghi Flavour is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.
Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the 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 spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico and Brazil and so became an expert without a title. She began her formal culinary career at Ottolenghi’s NOPI restaurant, before moving to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years, contributing to his columns in The Guardian and The New York Times. She lives in London, where she makes regular guest chef appearances in some of the city’s top restaurants. Flavour is her first book. @ixta.belfrage
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