Plenty More, Yotam Ottolenghi




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
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.
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 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.