Yotam Ottolenghi - "Ottolenghi Flavor" - Claire Saffitz

Yotam Ottolenghi will discuss Ottlolenghi Flavor. He will be joined in conversation by Claire Saffitz. 

Presented in partnership with Chicago Humanities Festival

Virtual event

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About the book: In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine.

About the author: Yotam Ottolenghi is a chef, restaurateur, and writer. He is co-owner of an eponymous group of deli shops and the fine dining restaurants NOPI and ROVI. He is the author of bestselling cookbooks, most recently Ottolenghi Flavor (co-written with Ixta Belfrage). His cookbook Jerusalem (co-written with Sami Tamimi, 2012) was awarded Cookbook of the Year by the International Association of Culinary Professionals and Best International Cookbook by the James Beard Foundation. Ottolenghi spends much of his time creating and testing recipes for his weekly column in The Guardian and monthly column in The New York Times. He studied French cooking at Le Cordon Bleu.

About the interlocutor: Claire Saffitz is a freelance recipe developer and video host. Previously, she was Senior Food Editor at Bon Appétit Magazine. She hosted the series “Gourmet Makes” on the Bon Appétit YouTube channel, where she used her classical pastry knowledge to reverse engineer popular snack foods and candy. Saffitz is the author of the cookbook Dessert Person—a celebration of baking and pastry and all things sweet and empowering reluctant home bakers to bake with more confidence and joy. Saffitz graduated  from Harvard University in 2009, studied classic French cuisine and pastry at École Grégoire Ferrandi in Paris in 2012, and completed her Masters degree in History at McGill University in 2014.