Winner of the Food & Drink Book of the Year at the Specsavers National Book Awards 2014.
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 Plenty changed 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 More picks up where Plenty left off, with 120 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 Alfonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Candy beetroot with lentils, Seaweed, ginger and carrot salad, and even desserts such as Roasted rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.
Vegetarians have been well catered for in recent years, what with dedicated restaurants and an abundance of choice on the supermarket shelves. Now comes a range of recipes from Israeli vegetarian supremo Yotam Ottolenghi, who shows that vegetarian meals can also tickle the taste buds of meat-eaters. He concentrates on dishes with easy-to-find ingredients, although some readers will regret that there isn’t a chapter on pastas. But this is a minor quibble in a book that is otherwise comprehensive, with sections including ‘Roasted’, ‘Baked’ ‘Braised’ and ‘Grilled’.
'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
Publication date: 11/09/2014
Publisher: Ebury Press
|Publication date:||11th September 2014|
|Genres:||Cookery, Food and Drink, eBook Favourites,|
|Categories:||General cookery & recipes,|
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 ...More About Yotam Ottolenghi