Some cookbooks have specific ingredients. We are not referring to a classic like "Mastering the Art of French Cooking" by Julia Child and others or "Tasty Vegetables" by Lekturama, but books about kitchens that are fairly exotic and in which the indispensable ingredients for the local neighborhood supermarket are apparently very unmissable. .
For the sake of convenience we only started with Ottolenghi, but that turned out to be quite a challenge for us as well. Initially, based on his books Plenty, Jerusalem and Simpel, we seemed to be able to do with ten ingredients or flavors. But if we looked closely, ten more ingredients could be added. The Flavor book contains its own list of twenty ingredients / flavors. Fortunately, there is some overlap, albeit minimal (black garlic and ground cardamom).
Because we don't want to seem shy, we also took a closer look at Jigal Krant's TLV. Fortunately a bit more overlap, but also big differences.