Plenty More  (English, Hardcover, Ottolenghi Yotam)

Plenty More is a vegetarian cookbook by Yotam Ottolenghi.

Summary of the Book

Despite entering the realm of mainstream gourmets, vegetarian dishes have always been considered to be complementary to the main course. In this book, Ottolenghi strives to evolve the image and show how vegetables can be a part of the main course. He focuses on the flavour, showing how spices and freshness of the ingredients add to it substantially. Including 150 new recipes, he provides vegetarians with an ensemble of dishes to entice their senses and show the non-vegetarians that there is a whole new world of possibilities that can entice their senses. Among his selections, readers will find recipes for dishes such as: 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.

About Yotam Ottolenghi

Yotam Ottolenghi is an Israeli chef, restaurateur and cookery writer.

Ottolenghi attended a six-month course at the London-based French cookery school, Le Cordon Bleu, in 1997. He went on to work as a pastry chef at The Capital, the Michelin-starred restaurant in Knightsbridge. He later set up the first Ottolenghi deli in 2002. His cookbooks include Ottolenghi: The Cookbook, Plenty and Jerusalem.