A new Yotam Ottolenghi cookbook is always an event, and the vegetable-based Ottolenghi Flavor is a winner.”— Julian Armstrong, Montreal Gazette And those who are looking to elevate their vegetarian or vegan cooking will definitely find new ideas that can expand their cooking horizons and inspire new levels of taste and texture. The gorgeous photos used liberally throughout the entire book will entice and encourage all readers to try new recipes for their meat-free nights or side dishes. Pairings of ingredients can also add depth of taste, from adding sweetness to the Butternut, Orange and Sage Galette to adding acidity to Rainbow Chard with Tomatoes and Green Olives. Adding fat can add flavor to Kimchi and Gruyere Rice Patties, and chili heat can add pungency to the Spicy Berbere Ratatouille with Coconut Sauce.

Well, put a cape on Yotam Ottolenghi, because he is a superhero for vegetarian and vegan cooks. He is doing everything he can think of to add interest and flavor to vegetables. His cookbooks are a love letter to the taste and texture of vegetables, and his latest, Flavor, is his strongest missive to date.

Become a Member

In Flavor, Ottolenghi, along with his test kitchen chefs Ixta Belfrage and Tara Wigley, focus on 3 Ps: process, pairing, and produce. Add in his homemade condiments (aka his secret weapons: flavor bombs), and you can find vegetable recipes for main dishes, sides, and even desserts for the most vegetable-averse out there. In Jamaica, things like pimento and seasoning are vital. But we’ve put our own spin on things. We’ve got coconut ramen, for example, and a pizza with a dumpling base. We’ve adapted our methods and tried to be playful and inclusive. We're Craig and Shaun, two brothers from South London, but with Jamaica in our hearts and souls. Our Mum and Nanny taught us to cook, and Original Flava is all about meals that are vibrant, lively, exciting, and full of the influences from different cultures that make the Caribbean island of Jamaica so wonderful. That's why we've travelled to Jamaica to bring you its authentic and fresh FLAVAs! In this stunning cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.

In Natural Flava, the “fundamentals” of Caribbean cooking are upheld – using ingredients such as Scotch bonnet chillis, thyme and all-purpose seasoning, and techniques like marinating meat and using coconut milk to temper the heat of a curry. But through plant-based exploration, Shaun and Craig say they have been more experimental.

{% title %}

It’s around the corner,” says Shaun. “Obviously we love it. There’s a lot more to Jamaican food. It’s broad and diverse and centred on family. That’s what we wanted to demonstrate to people. It’s cool there was so much interest.”

Amazing and unique flavor combinations that blow up your tastebuds. Ottolenghi's creative writing and informative advice with how-to help is appreciated. I feel that this book makes anyone who reads it and cooks through it a better chef. What sets [Ottolenghi] Flavor apart from its predecessors is its focus on explanation—there are in-depth profiles of the cooking techniques and flavour pairings at play in these recipes.”— Chatelaine

Sambal butter noodles

Get Nadya’s British Food Adventure cookbook at Waterstones and Books a Million Honourable mention: Original Flava