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For renowned chef and New York Times bestselling cookbook author Yotam Ottolenghi, food is about more than what we eat. It is about joy, pleasure, and surprise. It is about a sense of place, home, and community. In his latest cookbook, Flavor, this international culinary influencer reveals how flavor is created and amplified through more than 100 innovative, delicious plant-based recipes; he also oversees the photography himself. His revolutionary approach to vegetable cooking showcases low-effort, high-impact dishes designed for the relaxed cook. Based in London, Ottolenghi spends much of his time creating and testing recipes for his weekly column in the Guardian and his monthly column in the New York Times. Six London restaurants, nine bestselling cookbooks, and millions of devotees of the “Ottolenghi effect” have transformed the Israeli-British chef into the leader of a culinary juggernaut.
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