Ten Speed Press, 2020. Hardcover. Fine. First US printing, signed.

At this stage of the London-based chef’s career, there is no shortage of cookbooks to choose from to enjoy the flavorful creations brimming from Yotam Ottolenghi’s culinary mind. We at Kitchen Arts and Letters, however, have always been partial to his inspiring vegetarian books— (2011), (2014), and Flavor (2020).

Writing with , a former cook at Nopi who now collaborates with him in recipe development, Ottolenghi divides this latest vegetable book into three sections, each focused on a different way of making the most of flavor.

In Process, the emphasis is on cooking technique. In Pairing, careful choice of ingredients helps draw out particular flavors. And in Produce, the focus is on allowing a central ingredient to shine, nearly on its own.

Never one to be wedded to tradition alone, the chef presents more than 100 recipes that are decidedly not the familiar same old same old. If you want to enliven your vegetable cooking, you can begin with asparagus and gochujang pancakes, rainbow chard with tomatoes and green olives, leeks with miso and chive sauce, or iceberg wedges with smoky eggplant and yogurt dressing. Full of great ideas.

Ours is a first US printing, signed by Yotam Ottolenghi, Fine and unused. Without jacket, as issued. "Signed copy" sticker to the front board. (Also available in the , unsigned.)