Ottolenghi Flavor

Fans of Ottolenghi's Plenty and Plenty More will rejoice at this fresh and substantial collection of vegetarian recipes.

Writing with Ixta Belfrage, a former cook at Nopi who now collaborates with him in recipe development, Ottolenghi divides his book into three sections, each focused on a different ways of making the most of flavor.

In Process, the emphasis is on cooking technique. In Pairing, careful choice of ingredients helps draw out particular flavors. And in Produce, the focus is on allowing a central ingredient to shine, nearly on its own.

Never one to be wedded to tradition alone, the chef presents more than 100 recipes that are decidedly not the familiar same old same old. If you want to enliven your vegetable cooking, you can begin with asparagus and gochujang pancakes, rainbow chard with tomatoes and green olives, leeks with miso and chive sauce, or iceberg wedges with smoky eggplant and yogurt dressing. Full of great ideas.

Hardcover. Color photographs throughout.