Author(s): Yotam Ottolenghi
Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding.
Yotam Ottolenghi's Plentychanged the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.
Plenty Morepicks up where Plentyleft off, with 150 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.
I couldn't resist the new Yotam Ottolenghi cookbook, Plenty More. Laid out in sections that explore different cooking methods - grilled, baked braised, etc - there are so many delightful recipes here. I've just made the Sweet & Sour Leeks with Goat's Curd & Currents, which involved both braising and frying - it was delicious! (and a good excuse to get the Bulgarian goat's cheese from Fresh Choice again) and I can't wait to try some of the beetroot recipes, especially Beetroot & Rhubarb Salad. Ottolenghi's cookbooks look beautiful, his writing about cooking and his food philosophy is a delight to read and the recipes are a combination of the easily achievable and the more complex and unusual. Enough to keep any cook happy. - Stella
The hotly anticipated follow-up to 2010's bestselling, award-winning Plenty
Winner of Observer Food Monthly Awards: Readers' Award - Best New Cookbook 2015 and Specsavers National Book Awards: Food Drink Book of the Year 2014.
"Its this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians." Time out "A riot of colours, combinations and characteristically striking flavours." Waitrose Kitchen "Even the most passionate carnivore might be surprised by the wealth of veg-based recipes on offer here. An exciting introduction to meat-free eating." Grazia "Ottolenghi multiplies the ingredients and techniques with great verve, and this boundless enthusiasm is tangible - and infectious." -- Mina Holland and Dale Berning Sawa Guardian
Yotam Ottolenghi completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, before coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington and Belgravia. He opened the restaurant NOPI in Piccadilly in 2011. Yotam is the author of the bestselling Ottolenghi: The Cookbook, Plenty and Jerusalem. He has presented two series of Ottolenghi's Mediterranean Feast on More 4 and Channel 4. Plenty More is his fourth book.