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Ottolenghi Flavor


In this New York Times bestselling cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables, focusing on the three fundamental elements of cooking: process, pairing, and produce. Rediscover your connection to cooking with a range of bold recipes from spicy mushroom lasagne to romano pepper schnitzel. 

NEW YORK TIMES BESTSELLER • The author of Plenty teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • NPR • The Washington Post The Guardian The Atlanta Journal-Constitution National Geographic • Town & Country Epicurious

Hardcover, 320 pages, Published in 2020