Ottolenghi Flavor

How does a humble cauliflower or carrot end up tasting extraordinary? This book answers that question, and the answer is less about secret ingredients than about method. The first section covers processes such as charring, browning, infusing and brining; the second looks at pairings of fat, acidity, sweetness and chilli heat; and the third celebrates ingredients that bring natural depth, such as alliums, mushrooms, fruit and nuts.

Each recipe sits within that structure, with short notes explaining which idea it demonstrates, so cooks learn principles they can apply elsewhere. The dishes are vivid and often surprising, from crisp pepper schnitzels to rich pasta and noodle dishes, and Belfrage's influence brings Mexican, Italian and Japanese flavours into the mix. Be warned that many recipes are long, use several components and call for ingredients such as specialty chillies, miso or tamarind.

For weeknight shortcuts, Ottolenghi Simple is easier, but this is the more educational book. Most recipes are vegetarian, many vegan, and the photographs are gorgeous. Even cooks who never follow a recipe exactly will come away with ideas for their everyday vegetables. About 320 pages in the Ten Speed Press hardcover.