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Plenty More
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Plenty More (Hardback)

£22.00
Usually despatched within 2 days.

Synopsis

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 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.

Food & DrinkGeneral cookery & recipes Publisher: Ebury Publishing Publication Date: 01/09/2014 ISBN-13: 9780091957155  Details: Type: Hardback Format: Books
Availability: Usually despatched within 2 days. Add to Basket

Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI and ROVI restaurants. He writes a weekly column in The Guardian's FEAST magazine and has published seven Sunday Times and New York Times bestselling cookbooks: PLENTY and PLENTY MORE (his collection of vegetarian recipes); OTTOLENGHI: THE COOKBOOK and JERUSALEM, co-authored with Sami Tamimi; NOPI: THE COOKBOOK with Ramael Scully; SWEET with Helen Goh; and OTTOLENGHI SIMPLE with Tara Wigley. Yotam has made two 'Mediterranean Feasts' series for More 4, a BBC4 documentary, 'Jerusalem on a Plate' and his hugely popular 'Simple Pleasures' podcast. ottolenghi.co.uk. @ottolenghi

See our Author Page for Yotam Ottolenghi

More books by Yotam Ottolenghi

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Staff Choice

I love Ottolenghi, and all the chefs like him who put vegetables at the very heart of their meals. This book, the stunning sequel to 2010’s Plenty, is no exception, and its division of recipes according to cooking techniques - braised, blanched, mashed, steamed - is a refreshing approach.

I can’t really offer a better recommendation than this tiny anecdote about the time I made the Brussels Sprout Risotto with Dolcelatte for someone who hates brussels sprouts and blue cheese. He loved it.

Marion, Web Team

Charing Cross Rd Bookshop - 24/08/2015

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