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Awards
OverviewThe hotly anticipated follow-up to 2010's bestselling, award-winning Plenty 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. Full Product DetailsAuthor: Yotam OttolenghiPublisher: Ebury Publishing Imprint: Ebury Press Dimensions: Width: 20.20cm , Height: 3.20cm , Length: 27.80cm Weight: 1.506kg ISBN: 9780091957155ISBN 10: 009195715 Pages: 352 Publication Date: 11 September 2014 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: In stock We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsOttolenghi multiplies the ingredients and techniques with great verve, and this boundless enthusiasm is tangible - and infectious. -- Mina Holland and Dale Berning Sawa * Guardian * Even the most passionate carnivore might be surprised by the wealth of veg-based recipes on offer here. An exciting introduction to meat-free eating. * Grazia * A riot of colours, combinations and characteristically striking flavours. * Waitrose Kitchen * Its this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians. * Time out * Its this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians. Time out A riot of colours, combinations and characteristically striking flavours. Waitrose Kitchen Even the most passionate carnivore might be surprised by the wealth of veg-based recipes on offer here. An exciting introduction to meat-free eating. Grazia Its this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians. Time out Its this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians. * Time out * A riot of colours, combinations and characteristically striking flavours. * Waitrose Kitchen * Even the most passionate carnivore might be surprised by the wealth of veg-based recipes on offer here. An exciting introduction to meat-free eating. * Grazia * Ottolenghi multiplies the ingredients and techniques with great verve, and this boundless enthusiasm is tangible - and infectious. -- Mina Holland and Dale Berning Sawa * Guardian * Author InformationYotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eight bestselling and multi-award-winning cookery books. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi Tab Content 6Author Website:Countries AvailableAll regions |