Wed 3/3 @ 7PM
Israeli-born, London-based chef Yotam Ottolenghi came to cooking after a career in journalism, two skills he combines in the numerous cookbooks he’s written, in addition to the Various London restaurants he’s opened. His distinctive culinary style incorporates Middle Eastern spices in food that’s high quality but not needlessly complicated, vegetable-focused but not entirely vegetarian. As he told The New Yorker in 2012, his mission is “celebrating vegetables or pulses without making them taste like meat, or as complements to meat, but to be what they are. It does no favor to vegetarians, making vegetables second best.”
His latest cookbook is called Ottolenghi Flavour, with a focus on vegetable-based “low-effort high-impact dishes, and standout meals for the relaxed cook.” Accompanied by multiple photos, it guides readers in creating dishes such as spicy mushroom lasagne, aubergine [eggplant] dumplings alla parmigiana and Romano pepper schnitzels.
Hear from Ottolenghi about the new book and his approach to food when he’s interviewed by Cleveland chef Rocco Whalen of Tremomt’s Fahrenheit and leads a cooking demo from the new book as part of Cuyahoga County Public Library’s Writers Center Stage series.
Go here to register.
cuyahogalibrary/Writers-Center-Stage