Plenty More

Plenty More

Vibrant Vegetable Cooking From London's Ottolenghi

Book - 2014
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Random House, Inc.
The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method.

Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables

Baker & Taylor
Collects more than one hundred vegetarian recipes organized by cooking method, including such salad, main dish, and dessert recipes as fig salad, root vegetable pie, and apricot, walnut, and lavender cake.

Baker
& Taylor

A follow-up to the award-winning Plenty presents 120 vegetarian dishes organized by cooking method, from raw and grilled to baked and simmered, in a volume that offers such options as Buttermilk-Crusted Okra and Roasted Rhubarb With Sweet Labneh. 125,000 first printing.

Publisher: Berkeley :, Ten Speed Press,, 2014
Edition: First United States edition
ISBN: 9781607746218
9781607746225
Characteristics: x, 339 pages : color illustrations ; 28 cm

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AllieTaylor
Jun 22, 2015

I love this book and use it all the time. Ok, some of the lists are long but it's just spices. It's not as though one's slaving away, making different parts to one recipe!

The flavours are really good, well balanced and very interesting. If you are interested in food, try this book!

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dontbugmeimreading
Jun 20, 2015

Beautiful pictures and, if I were in a restaurant, I would love to try them all but I can't see myself ever making any of them.

rowanquincy Mar 07, 2015

Didn't find any of the recipes tempting to make. They had very long ingredient lists and complicated directions.

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