Vegetables have moved from the side dish to the star of the plate, with grains now celebrated for their vibrant colours and flair. This bold, inspiring revolution in cooking continues to grow. Yotam Ottolenghi's Plenty reshaped the way we approach food, shifting the focus to vegetables with a emphasis on flavour, innovative spices, and fresh ingredients. Plenty More builds on this foundation, offering 150 new vegetable-based dishes, organised by cooking method. Whether grilled, baked, simmered, cracked, braised, or raw, the variety of recipes is nothing short of stunning.
From Alphonso mango and curried chickpea salad, to Membrillo and stilton quiche, buttermilk-crusted okra, and lentils with radicchio and walnuts drizzled with manuka honey—plus sweet treats like baked rhubarb with sweet labneh and quince poached in pomegranate juice—this cookbook is sure to inspire every cook.
Published by United Book Distributors.
