Cover art for Plenty More
Ebury Press, September 2014
Hardcover, 352 pages
28cm × 20cm × 3.2cm

Plenty More

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Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding.

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 150 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 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.

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When Ottolenghi first entered the culinary scene in London, he caused a worldwide sensation with his fresh take on vegetarian cooking with a Middle Eastern influence. Several TV series and three best-selling cook books later, Plenty More is born with over 120 punchy and delicious vegetarian recipes full of bold flavour. Highlights include globe artichoke and mozzarella with candied lemon, as well as meringue roulade with rose petals and fresh raspberries. Ottolenghi’s cooking revolution is equally as exciting as it is inspiring, and proves that vegetables can be the star of any dish.

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