Plenty More

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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.

Amazon.co.uk Price: $19.15 (as of 28/11/2020 03:25 PST- Details)

Review

“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)

From the Author

Yotam Ottolenghi arrived in the UK from his native Israel in 1997 and set out on a new career in food, after having completed an MA in Comparative Literature whilst working as a journalist in Tel Aviv. In London he attended The Cordon Bleu after which he worked as a pastry chef in various establishments.In 2002 Yotam and his partners set up Ottolenghi, a unique food shop offering a wide range of freshly made savoury dishes, baked products and patisserie items. There are now four Ottolenghi’s, as well as NOPI, a brasserie style restaurant in Soho, London. Since 2006 Ottolenghi writes a column in The Guardian’s Weekend Saturday magazine. Ottolenghi: The Cookbook, written with Sami Tamimi, was published in May 2008. Plenty, published in 2010, became an international bestseller and won the Galaxy National Book Award and translated to many languages. Jerusalem, also written with Tamimi, came out in 2012. In 2011 Yotam presented the documentary ‘Jerusalem on a Plate’ on BBC4.

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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.

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