Our cookbook of the week is Ottolenghi Flavor by Yotam Ottolenghi and Ixta Belfrage. To try a recipe from the book, check out: Roasted and pickled celery root with sweet chili dressing; portobello steaks and butter bean mash; and butternut, orange and sage galette.
You know it when you taste it. The jolt of an extraordinary flavour combination, intense and complex. The first bite holds the pleasure of the unexpected — the second and third only get better, unfolding and developing, lingering on your lips and tongue.
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The first recipe I cooked from Ottolenghi Flavor (Appetite by Random House, 2020) by Yotam Ottolenghi and Ixta Belfrage was their sweet potato in tomato, lime and cardamom sauce. With a touch of heat from green chilies, the sweetness of roasted sweet potato, brightness of lime, tomato’s umami and cardamom’s camphor scent, it stops you dead in your tracks.
With a book called Flavor, it’s clear from the outset what you’re getting into. And with Ottolenghi’s name attached to it, you know it’s going to be special. Since his second book, Plenty (2010), was first published a decade ago, he has taken home cooks on a multi-part, vegetable-centric journey — introducing inventive combinations and treatments, and inspiring experimentation and play.