Exuberancia: La vibrante cocina vegetariana de Yotam Ottolenghi

Please note: this is the Spanish-language edition.

From surprising, delicious salads to hearty starters and exquisite desserts, Exuberancia is a must-have for vegetarians, omnivores and general readers alike, who will discover a new way of cooking and eating vegetables through its magnificent recipes.

Yotam Ottolenghi is one of the most acclaimed chefs in the world. After the huge success of Jerusálen, in this eagerly awaited new book Ottolenghi once again explores the wide-ranging world of vegetarian cooking with a distinctly personal approach.

Arranged by cooking method, the more than 150 recipes on offer emphasise seasonal produce and spices, delivering a broad spectrum of bold flavours. His delicious, succulent and colourful dishes make Exuberancia a must-have for vegetarians and general readers alike, who will discover a new way to cook and eat vegetables.

The critics have said...

Ottolenghi masters the art of combining familiar and global flavours in a way that takes us just beyond our culinary comfort zone without ever becoming too outlandish (The New York Times)

Exuberancia gathers all his previous influences and broadens their reach to take in the Caribbean, India, Japan and Thailand, sometimes all at once, with excellent results (The New York Times)

Ottolenghi has the palate of a demanding omnivore and a range of ingredients and flavours as wide as the world itself (The Guardian)

Through his books, Ottolenghi makes us feel like more capable cooks in our own kitchens, full of creativity and culinary flair (Huffington Post)

Diving into Exuberancia is a little like taking a stroll through Ottolenghi's creative mind (Eater)

Biography:

Yotam Ottolenghi came to the world of cooking after a curious journey: he took a master's degree in Philosophy and Literature while working for an Israeli newspaper, then decided to change his life completely by moving to London in 1997. There he began working as a pastry assistant at Capital, before practising his craft at establishments such as Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, later embarking on his own venture, which has led him to build a chain of restaurants and food shops in the Notting Hill, Islington, Belgravia and Kensington neighbourhoods. In 2011 he opened his restaurant, NOPI, in Piccadilly. He is the author of several bestselling cookery books and the star of various television programmes, including one on Channel 4 devoted to Mediterranean food. Salamandra published Jerusálen in 2015.