This is, quite simply, brilliant ... the way Yotam Ottolenghi and co-author Ixta Belfrage confound your expectations make this my favourite
Ottolenghi book yet.
-- Diana Henry _ The TelegraphAs ever the recipes hit the mark, simple, low-effort dishes that pack real punch. Ottolenghi fans will know the kind of palate-dancing flavours to expect.
_ The TimesDead easy to prepare, gorgeous to look at, and a triumph of texture and taste
. _ Evening Standard
Ottolenghi is a culinary magician, transforming everyday vegetables, grains and pulses into exotic dishes.
_ Daily Mail
About the Author
Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as ÔexoticÕ, has led to what some call ÔThe Ottolenghi effectÕ. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family www.ottolenghi.co.uk @Ottolenghi
Ixta Belfrage spent her youth dipping her fingers into mixing bowls in places as far-flung as Italy, Mexico and Brazil and so became an expert without a title. She began her culinary career proper at Ottolenghi's NOPI restaurant, before moving to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years, contributing to his columns in The Guardian and The New York Times. She lives in London, where she makes regular guest chef appearances in some of the cityÕs top restaurants. Flavour is her first book.