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.
Yotam Ottolenghi
Yotam Ottolenghi is a renowned Israeli-British chef, restaurateur, and food writer known for his vibrant and innovative Middle Eastern-inspired dishes. He has written several bestselling cookbooks, including "Jerusalem," "Plenty," and "Ottolenghi Simple," which have revolutionized the way people cook and think about vegetables. Ottolenghi's unique culinary style blends bold flavors, fresh ingredients, and exotic spices, making him a pioneer in the world of modern Mediterranean cuisine. His work has had a significant impact on the food industry, inspiring countless home cooks and chefs to experiment with new flavors and techniques. "Jerusalem" is considered his most famous work, showcasing the diverse and rich culinary traditions of the Middle East.
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