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 120 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 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.