Over the past decade, the philosopher king of haute cuisine knocked both France and meat off their culinary pedestals, vaulted cauliflower and the Mediterranean mélange into celebrity status and turned black garlic, pomegranate molasses and rose harissa into household staples.

Six London restaurants, nine bestselling cookbooks and millions of devotees of the “Ottolenghi effect” have transformed the Israeli-British chef into the leader of a culinary juggernaut.

The Streicker Center is honored to welcome Yotam Ottolenghi to discuss his book, Flavor, his guide to coaxing the maximum delectability out of vegetarian cooking.

In conversation with Gabriella Gershenson, James Beard Award–nominated food journalist and an editor of The 100 Most Jewish Foods and On the Hummus Route.