I had never heard of Ottolenghi before and when I saw this cookbook, the title was the first thing that grabbed my attention, and then the blurb sealed the deal.

An aged miso butter adds a level of depth to the Rutabaga Gnocchi with Miso Butter, miso and wine add the complexity of aged flavors to The Ultimate Roasting-Pan Ragu, and parmesan adds a new level to the Spring Vegetables in Parmesan Broth with Charred Lemon Sauce. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. still, even if the home cook may have to tweak the edges a bit to get it to turn out, the creative mixes of flavors is still here, making this a worthwhile cookbook to have in the library. He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990’s.The book begins with a few trademark Ottolenghi vegetable dishes -- unusual but brilliant combinations of flavor and texture -- but there's not many of them here. Vegetable-centric, unique combinations and flavor driven recipes, that are totally doable plus the gorgeous photography make this the perfect cookbook to me. All the recipes I tried turned out great: cauliflower fritters with lime yogurt, sweet potatoes with raisins and maple citrus dressing, eggplant with fresh oregano, a salad of french beans and mangetout. Explanations are clear and precise, and the book itself is a visual feast, with beautiful photographs for every recipe. We at Penguin Random House Australia acknowledge that Aboriginal and Torres Strait Islander peoples are the Traditional Custodians and the first storytellers of the lands on which we live and work.

Beyond providing excellent recipes, the book also cultivates an understanding and appreciation for vegetables and how to cook them. Even for those of us who don’t forsake steak, “Flavor” is full of tasty adventures in the land of vegetables.Für weniger bekannte Zutaten haben die Autoren meist auch eine gute Alternative parat, aber es lohnt sich, danach zu suchen. Instead of plain peeled shrimp, it’s paired with schnitzeled peppers: soft and sweet on the inside, their skins replaced with a crunchy, salty, mix of panko, nori, and makrut lime leaves.