This is my copy of the beautiful new Yotam Ottolenghi and Ixta Belfrage recipe book.
Yes, it is a posh signed copy although I don’t think Yotam spent a long time on his signature!
It is challenging, fun and a revelation that there are so many flavour combinations in the vegetable world.
I am working my way through it, perhaps one a week which is perfect in these difficult times.
He is a big fan of celeriac and especially of slow roasted; here is a quote…
“Yotam will never forget the first time a celeriac was roasted whole at work, testing recipes for the NOPI cookbook. Coming out of the oven after three hours it was cut into twelve wedges and served with a squeeze of lemon. It was devoured whole in mere minutes”
I understand why.
There are sections on the science behind most cooking processes including charring, pairing, infusing, browning and much more. Olive oil and chilli feature frequently and there is very little boiling! Prepare to extend your spice rack. The experiences are adventurous and simply mind expanding.
If you are like me, a bit new to sophisticated cooking and clumsy with it, do add at least half an hour to any estimate of timing and I find it is always best to first read right through the recipe which is something that most people know anyway…
Meat and two veg is great but there is another world out there.
