Ottolenghi started a worldwide vegetable revolution with his previous cookbook, and so, he picks up where he left off with Plenty More. With 150 delicious vegetable-based recipes, organised by cooking method – tossed, steamed, blanched, simmered, grilled, and many more – Ottolenghi proves to readers that the world is their oyster, only a vegetarian one.
In a world where meat and fish have always been the undisputed heroes in most homes and restaurant kitchens, Ottolenghi gives vegetables and grains the attention and affection they deserve with a banquet of exquisite recipes, including rice salad with nuts and sour cherries, smoky polenta chips, aubergine cheesecake, and ricotta fritters with orange and honey. Each recipe is accompanied with a beautiful, glossy photograph, so you have an idea of what the completed dish will look like - and to work up an appetite while you cook.
Ottolenghi started a worldwide vegetable revolution with his previous cookbook, and so, he picks up where he left off with Plenty More. With 150 delicious vegetable-based recipes, organised by cooking method – tossed, steamed, blanched, simmered, grilled, and many more – Ottolenghi proves to readers that the world is their oyster, only a vegetarian one.
In a world where meat and fish have always been the undisputed heroes in most homes and restaurant kitchens, Ottolenghi gives vegetables and grains the attention and affection they deserve with a banquet of exquisite recipes, including rice salad with nuts and sour cherries, smoky polenta chips, aubergine cheesecake, and ricotta fritters with orange and honey. Each recipe is accompanied with a beautiful, glossy photograph, so you have an idea of what the completed dish will look like - and to work up an appetite while you cook.
