Good Food
Giving vegetables the Ottolenghi treatment in ‘Flavor’
Yotam Ottolenghi collaborates with Ixta Belfrage from the Ottolenghi Test Kitchen on his latest cookbook, “ Flavor ,” which he describes as everything he’s learned about vegetables in the last five years.
By Evan Kleiman • • 1 min readYotam Ottolenghi collaborates with Ixta Belfrage from the Ottolenghi Test Kitchen on his latest cookbook, “Flavor,” which he describes as everything he’s learned about vegetables in the last five years. With vegetable-focused recipes, Belfrage uses her background in Mexico and Brazil to navigate Ottolenghi’s repertoire in a different direction. Together, they highlight common ingredients like onions, garlics, and leeks in unpredictable ways.
Yotam Ottolenghi describes “Flavor,” his cookbook with Ixta Belfrage, as a trilogy which includes “Plenty” and “Plenty More.” Photo courtesy of Ten Speed Press.
The full episode
4 of 6
Cookbooks, Central Asian cuisine, Ottolenghi, macadamia nuts- 0:00‘In the Weeds’ with Ari Kolender of Found Oyster
- 7:55Gifting the best cookbooks of 2020
- 17:02Using food as a passport to travel to Central Asia
- 29:33Giving vegetables the Ottolenghi treatment in ‘Flavor’You’re reading this
- 39:24Take Away: crowdfunding to publish cookbooks from LA’s favorite restaurants
- 50:00Nuts about macadamias and kakigōri at the Torrance Farmers’ Market
The full episode
4 of 6Cookbooks, Central Asian cuisine, Ottolenghi, macadamia nuts- 0:00‘In the Weeds’ with Ari Kolender of Found Oyster
- 7:55Gifting the best cookbooks of 2020
- 17:02Using food as a passport to travel to Central Asia
- 29:33Giving vegetables the Ottolenghi treatment in ‘Flavor’You’re reading this
- 39:24Take Away: crowdfunding to publish cookbooks from LA’s favorite restaurants
- 50:00Nuts about macadamias and kakigōri at the Torrance Farmers’ Market