The hotly anticipated follow-up to 2010's bestselling, award-winning Plenty.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,...
The hotly anticipated follow-up to 2010's bestselling, award-winningPlenty.
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'sPlentychanged 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 wherePlentyleft 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.
Read Caroline Baum's Review
Possibly his best collection of recipes to date from the world’s favourite Mediterranean food guru. Eating these dishes convinces you that world peace is possible if only enemies would break bread together.
About the Author
Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on 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, Belgravia and Kensington.
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 *
ISBN: 9780091957155 ISBN-10: 009195715X Audience:General Format:Hardcover Language:English Number Of Pages:352 Published:26th September 2014 Publisher: RANDOM HOUSE UK Country of Publication:GB Dimensions (cm):27.6 x 20.2 x 3.3 Weight (kg):1.51 Edition Number:1