Ottolenghi Flavor

This plant-based cookbook by a New York Times bestselling author and an Ottolenghi Test Kitchen chef reveals how to create and amplify flavor through over 100 innovative recipes. The authors break down cooking into three key elements: process, pairing, and produce, showing how easy techniques like charring and infusing can change the way you cook. Their recipes include main courses, sides, desserts, and homemade condiments, with surefire hits like Stuffed Eggplant in Curry and Romano Pepper Schnitzels. Ideal for any night of the week, this book unlocks new depths of flavor for vegetable-forward cooking.