|Canton Public Library - Adult New Materials||641.65 OTTOLENGHI||DUE 12-11-20|
|Cheshire Public Library - New Materials||NEW COOKING 641.65 OTTOLENGHI||On Order|
|Glastonbury, Welles-Turner Memorial Library - ON-ORDER (not available yet)||On Order|
|Manchester, Main Library - New Materials||641.65 OTTOLENGHI||DUE 12-10-20|
|Portland Public Library - New Materials||641.65 OTT||Check Shelf|
|South Windsor Public Library - New Materials||641.65 O91O||DUE 12-08-20|
|Southington Library - New||641.65 OTT||In Transit|
|West Hartford, Bishop's Corner Branch - Adult New Materials||641.65 OTTOLENGHI||In Processing|
|Wethersfield Public Library - New Books||NEW 641.65 OTTOLENGHI||In Transit|
|Windsor, Main Library - Adult New Materials||641.65 OT||DUE 12-03-20|
First US edition.
317 pages : illustrations (chiefly color) ; 28 cm
First published in Great Britain in 2020 by Ebury Press.
"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.
Process. Charring -- Browning -- Infusing -- Aging -- Pairing. Sweetness -- Fat -- Acidity -- Chile heat -- Produce. Mushrooms -- Alliums -- Nuts and seeds -- Sugar: fruit and booze -- Flavor bombs -- Meal suggestions and feasts.