Plenty More

Plenty More
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Vegetables have moved from the side dish to the main plate grains celebrated with colour and flair. Its 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. No chef captures the flavors of the moment better than Yotam Ottolenghi. Bon Appetit Yotam Ottolenghi is co-owner of four Ottolenghi restaurants co-author of Ottolenghi: The Cookbook and author of the weekly New Vegetarian column in the Guardian newspaper. He lives in London.