Vibrant Vegetable Cooking
from London's Yotam Ottolenghi
Hardcover, 352 pages
And the KitchenPuppy award for most beautiful cookbook goes to: Plenty More by Yotam Ottolenghi. I love just saying his name. (Not that I am sure I pronounce it right, but I am in my kitchen most of the time so it's all good.)
This is a stunning book that brings hope and love, beauty, and a sense of aliveness to the plate. Seriously, I could live off the pages alone.
I am not a vegetarian. I guess the term these days is flexitarian. I am just happy to eat for the most part. But in this book you don't even notice or miss the meat. (Not saying you couldn't serve any of these fine dishes with a lamb cutlet, but you certainly don't need to.)
A heady variety of Mediterranean dishes separated by cooking methods, which all sound incredibly sexy to me.
Tossed * Steamed * Blanched * Simmered * Braised * Grilled * Roasted * Fried * Mashed * Cracked * Baked * Sweetened
From the Back Flap:
The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method.
Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables.
Yotam Ottolenghi owns an eponymous group of four restaurants, plus the high-end restaurant, NOPI, in London. His previous cookbooks–Plenty, Jerusalem, and Ottolenghi–have all been on the New York Times bestseller list. Yotam writes for The Guardian and appears on BBC. He lives in London. The author lives in London, UK.