Plenty More
Published
11 September 2014
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 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.
Features
Yotam Ottolenghi’s Vegetarian Christmas Menu
Who says Christmas dinner is all about the turkey? This stunning vegetarian Christmas menu from the brilliant Yotam Ottolenghi will have all your meat-eating guests drooling with envy!
Recipe Collections
Top 5 vegetarian recipes
To celebrate World Vegetarian Day (Oct 1), we’ve put together a list of some of our favourite meat-free dishes.
More books by Yotam Ottolenghi
Ottolenghi COMFORT
Yotam Ottolenghi, Helen Goh, Tara Wigley, Verena Lochmuller
Extra Good Things
Yotam Ottolenghi, Noor Murad, The Ottolenghi Test Kitchen Team
OTK: Shelf Love
Yotam Ottolenghi, Noor Murad
Ottolenghi FLAVOUR
Ixta Belfrage, Yotam Ottolenghi