The New York Times-bestselling author of Plenty breaks down the three factors that create flavor to deliver 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 the rapidly growing vegan market. 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.