Yotam Ottolenghi's Plenty changed the way people cook and eat.
With recipes including Alfonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Candy beetroot with lentils, Seaweed, ginger and carrot salad, and even desserts such as Roasted 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 120 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
