PR campaign and Book Tour


Ebury Press


September 2020



Flavour is the third instalment in Yotam’s bestselling and multi-award-winning PLENTY series (over 2 million copies sold). The new book celebrates the limitless potential of vegetables and reveals how to transform them into magical dishes. Flavour-forward, vegetable-based recipes are at the heart of Ottolenghi’s food.

In this stunning new cookbook, he and Belfrage explore the three principles that create great flavour and offer innovative vegetable dishes that deliver new ingredient combinations and techniques to excite and inspire. Ottolenghi Flavour combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals. Packed with signature colourful photography, Ottolenghi Flavour not only inspires us with what to cook, but how flavour is dialled up and why it works.

The book is broken down into three sections, which reveal how to tap into the potential of vegetables to create extraordinary food: PROCESS explains cooking methods that elevate vegetables to great heights; PAIRING identifies four basic pairings that are fundamental to great flavour; PRODUCE offers impactful vegetables that do the work for you. With sure-fire hits, such as Aubergine Dumplings alla Parmigiana, Celeriac and Goat’s Cheese ‘Tacos’, Spicy Mushroom Lasagne and Romano Pepper Schnitzel, plus mouth-watering photographs of nearly every one of the more than 100 recipes, Ottolenghi Flavour is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

This is, quite simply, brilliant…the way Yotam Ottolenghi and co-author Ixta Belfrage confound your expectations make this my favourite Ottolenghi book yet.

Diana Henry Telegraph Weekend

The third instalment in the Israeli chef’s Plenty series, which has sold more than two million copies. Here Yotam Ottolenghi and his co-writer Ixta Belfrage explore the three Ps behind good cooking: process (charring, browning, infusing and ageing); pairings (sweetness, fat, acidity and heat); and produce (the ingredients you choose). The concept is a bit overthought, but as ever the recipes hit the mark, offering up a combination of (by Ottolenghi standards) simple, low-effort dishes that pack real punch. Ottolenghi fans will know the kind of palate-dancing flavours to expect, but you can’t afford to take your eye off the global ingredients game. You’ve got black limes, sumac and gochujang covered, but how are you off for kasha?

Times Books of the Year

The wise Yotam Ottolenghi and the wonderful Ixta Belfrage give us a gift of these beautiful recipes. Some are so simple in their composition as to seem implausible, but are all the more delicious for it. I am in awe of these two artists and grateful for the food that they have allowed us to cook.

Founder of Dishoom Shamil Thakrar

a … technicolour manifesto’ 

Flavour Cover