Ottolenghi Flavour by Yotam Ottolenghi
“I have never been shy of my love of vegetables,” are the opening words of the latest installment of Yotam’s award winning, bestselling series. Flavour is the third in the series and celebrates the limitless potential of vegetables.
“I have been singing the praises of cauliflowers, tomatoes, lemons and my old friend the mighty aubergine for over a decade,” he says.
Yotam says it has become his mission to present vegetables in innovative, new and exciting ways. He confesses to an occasional small doubt: how many more ways are there to roast a cauliflower, slice a tomato, squeeze a lemon or fry an aubergine? The answer lies within the pages of Flavour, featuring more than 100 new recipes.
In his first book, Plenty, aubergines, capsicums, mushrooms and tomatoes were each featured in their own chapter. Plenty More explored the ways in which vegetables were treated, for example, grilled, mashed or tossed. Flavour continues Yotam’s exceptional culinary journey and considers what makes vegetables distinct and shows how to create flavour bombs.
Flavour is made up of three parts, Process, Pairing and Produce. Together, they highlight the potential of ordinary vegetables and the interplay of the three elements. Part one, explains cooking methods that elevate vegetables to the next level. Part two, identifies four basic pairings essential for great flavour. Part three showcases the depth of flavour that certain ingredients possess.
Yotam expertly transforms everyday vegetables into magical dishes. My favourite recipes include the spicy mushroom lasagne, lime and coconut potato gratin, white bean mash with garlic aioli, chickpea pancakes with mango pickle yoghurt, butternut, orange and sage galette, Romano pepper schnitzels, stuffed aubergine in curry and coconut dal, oyster mushroom tacos and miso butter onions.
The inspiring recipes are accompanied by mouth watering photography. For example, the berry platter with sheep’s labneh and orange oil. Plus, portobello mushroom steaks and butter bean mash. Whether you are vegetarian or not, it's hard to resist this luscious book bursting with colour and flavour.
Yotam Ottolenghi is a London based restaurateur and the author of seven cookbooks. His commitment to championing vegetables and ingredients once considered exotic, has led to The Ottolenghi Effect – the creation of a meal full of colour and flavour. Follow Ottolenghi online.
Reviewer: Andrea Molloy Ebury Press, RRP $60