Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi (Hardcover)
Culinary super star Yotam Ottolenghi has done it again: made me love vegetables. What can I say? I'm a dyed-in-the-wool carnivore. But Ottolenghi's fresh take on vegetarian cuisine never fails to prove me wrong. This highly anticipated sequel to his first book, Plenty, shows yet again how to elevate veggies from side dish to main attraction. Whether you're vegetarian or not, you've got to give his recipes a try.
Favorite Recipe: Butternut Squash with Buckwheat Polenta and Tempura Lemon - The creamy polenta marries well with the savory-sweet squash, with an added kick from the crispy lemon. Make it weeknight-friendly and swap the fancy fried lemon for a squirt of lemon juice instead.— From Devon D. Staff Picks
The hotly anticipated follow-up to London chef Yotam Ottolenghi's bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method. Yotam Ottolenghi is one of the world's most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables.
About the Author
Yotam Ottolenghi is the author of Plenty and Sweet, co-author with Ramael Scully of NOPI, and co-author with Sami Tamimi of Ottolenghi and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals, and Best International Cookbook by the James Beard Foundation. All five books were New York Times bestsellers. He lives in London, where he owns an eponymous group of restaurants and a high-end restaurant, Nopi.