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.
Flavour is the third in a series and celebrates the limitless potential of vegetables. Ottelenghi says it has become his mission to present vegetables in innovative, new and exciting ways, and in Flavour there are more than 100 new recipes.
There are so many standouts in this fine book. Here are just some:
Spicy Mushroom Lasagne. Ottolenghi believes this gives any meat lasagne a run for its money, with the mushrooms providing a complex earthy flavour.
Super-soft Courgettes. The courgettes are cooked slowly in their own juices, and their flavour is enhanced with fried garlic.
Sweet and Sour Onion Petals. These go really well with meat if you don’t want to be vegetarian, or you can put them with hummus or bread.
Portobello Steaks and Butter Bean Mash. Ottolenghi says their portobellos aren’t trying to be steaks, but he uses a meaty name to help people understand they are as delicious as any steak.
Stuffed aubergines. This is a dish you can make a day ahead and chill on the fridge before it goes into the oven.
Ottolenghi expertly transforms everyday vegetables into amazing dishes in this cookbook. The inspiring recipes are accompanied by mouth-watering photography. Whether you are vegetarian or not, it's hard to resist this luscious book bursting with colour and flavour.
Reviewer: Karen McMillan
Penguin Random House