Hazel & Dewey
Vibrant Vegetable Recipes from London's Ottolenghi
Renowned chef Yotam Ottoelenghi provides his locals and visitors a rotating daily spread of deliciousness: from simple, perfectly roasted squash and peppers to pastas and grain salads from around the world. One rule reigns at his restauraunt: the ingredients are always first-rate, and the food gorgeous and tasty.
This philosophy translates to this cookbook, where he shares more than 120 of his favorite recipes. Organized by ingredient, from roots to fruit, the breadth of colors, tastes, and textures are extraordinary. The utterly luscious food photography will inspire you to make these dishes staples of your table.
Favorite Recipes: Parsnip Dumplings in Broth, Crusted Pumpkin Wedges in Sour Cream, Chard and Saffron Omlette, Lemon and Goat Cheese Ravioli, Pear Crostini
Chapters: 1) Roots 2) Funny Onions 3) Mushrooms 4) Zucchini and Other Squashes 5) Peppers 6) Brassicas 7) The Mighty Eggplant 8) Tomatoes 9) Leaves 10) Green Things 11) Green Beans 12) Pulses 13) Grains 14) Pasta, Polenta, Couscous 15) Fruit with Cheese
Author: Yotam Ottoelenghi is the co-owner of his eponymous Ottoelenghi shops in London and is celebrated for his innovative flavors and his special way with all things vegetable. He also writes a weekly vegetarian column for The Guardian.
Details: 11" x 8" / Hardcover / 288 pages / Chronicle Books / Hachette