Ottolenghi flavor
(Book)
Author:
Contributors:
Published:
California : Ten Speed Press, [2020].
Format:
Book
Edition:
First US edition.
ISBN:
9780399581755, 0399581758
Physical Desc:
317 pages : illustrations (chiefly color) ; 28 cm
Status:
Pine River Adult Non-Fiction
COOKING / Veg/Vegan
Description
"In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine."--
Copies
Location
Call Number
Status
Last Check-In
Pine River Adult Non-Fiction
COOKING / Veg/Vegan
On Shelf
Feb 27, 2024
Location
Call Number
Status
Last Check-In
EVLD Avon Public Library
641.65 OTT
On Shelf
Mar 30, 2024
MCPLD Central Non-Fiction
641.65 O91o
Due May 3, 2024
Pitkin County Library
641.65 O91f
On Shelf
Nov 19, 2023
SRL Adult Nonfiction
641.65 OTT
On Shelf
Mar 13, 2024
SSCL Bud Adult Nonfiction
641.5636 OTT
On Shelf
Nov 20, 2023
TELL WPL Adult NonFiction
641.65 OTTOLENGHI
On Shelf
Oct 30, 2023
Vail Public Library Non Fic & Classics
641.65 OTT
On Shelf
Jan 12, 2023
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Subjects
LC Subjects
Bisac Subjects
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More Details
Language:
English
Notes
General Note
First published in Great Britain in 2020 by Ebury Press.
General Note
Includes index.
Description
"In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine."--,Publisher's description.
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Citations
APA Citation (style guide)
Ottolenghi, Y., Belfrage, I., Wigley, T., & Lovekin, J. (2020). Ottolenghi flavor. First US edition. California, Ten Speed Press.
Chicago / Turabian - Author Date Citation (style guide)Yotam, Ottolenghi et al.. 2020. Ottolenghi Flavor. California, Ten Speed Press.
Chicago / Turabian - Humanities Citation (style guide)Yotam, Ottolenghi et al., Ottolenghi Flavor. California, Ten Speed Press, 2020.
MLA Citation (style guide)Ottolenghi, Yotam,, et al. Ottolenghi Flavor. First US edition. California, Ten Speed Press, 2020.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
10fdf73c-b0dd-d913-8f1c-305f631cfaa3
Record Information
| Last Sierra Extract Time | Apr 10, 2024 07:36:27 AM |
|---|---|
| Last File Modification Time | Apr 10, 2024 07:45:36 AM |
| Last Grouped Work Modification Time | Apr 10, 2024 07:36:56 AM |
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| 505 | 0 | |a Process. Charring -- Browning -- Infusing -- Ageing -- Pairing. Sweetness -- Fat -- Acidity -- Chile heat -- Produce. Mushrooms -- Alliums -- Nuts and seeds -- Sugar: fruit and booze -- Flavor bombs -- Meal suggestions and feasts. | |
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