In Plenty More, Yotam Ottolenghi comes out swinging roasted courgettes and candy beets in his hotly anticipated sequel to the cult hit, Plenty.
Once upon a time, food coming out of Britain was notoriously dreadful; a sad, beige diet of tinned beans, stodgy porridge and limp fish and chips. Then, the British food revolution championed by the likes of celebrity chefs with household names—Jamie, Nigella and Gordon—blasted away old stereotypes, and the country’s hottest export since the Beatles was born.
It’s time to get used to the name Yotam Ottolenghi (in case you’ve been living under a rock) because with the release of Plenty More, the sequel to 2010’s wildly-successful Plenty, the chef and restauranteur has cemented his title as the leading authority on cooking plant-based cuisine.
His delicious new cookbook is a gorgeous tome that embraces flavours from Thailand, the Caribbean, India and Japan and is cleverly arranged by cooking techniques such as tossed, grilled, roasted, braised, steamed.
Plenty More is filled with inspiring twists and turns on food we recognize as being average, humble vegetables that is in the hands of a talented chef, are transformed into greatness thanks to a focus on bold spices, unique flavours and scrumptious textures.
Seared chanterelles with black glutinous rice is described as nutty, chewy and soft while crushed carrots with harissa and pistachios is served as a chunky, spicy spread alongside warm pitas. And in dishes like globe artichoke and mozzarella with candied lemon, and roasted figs with pomegranate molasses and orange zest, it’s easy to see why Ottolenghi garnered a cult following and sparked an international vegetable cooking craze.
It’s a book that you’ll reach for again and again when you need a lightening bolt of inspiration and a recipe for adventure.
Win a Copy of Yotam Ottolenghi’s Plenty More
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