Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair.
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..
Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning.
Plenty More picks up where Plenty left off, with 150 More dazzling vegetable-based dishes, this time organised by cooking method.
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.
Yotam Ottolenghi\'s Plenty changed the way people cook and eat.
It’s a revolution that is bold, inspiring and ever-expanding.
Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair
