Four years ago, Israeli-raised and London-based chef Yotam Ottolenghi released Plenty, a vegetarian cookbook. The book became an instant classic, not just amongst vegetarians. Ottolenghi’s incredible recipes elevated vegetables to star of the plate status with exotic flavours and incredible combinations.
Now, Ottolenghi has released a follow-up, titled Plenty More, once again giving vegetables rock-star status with flavours from around the world.
How does this sound?
Hot-and-Sour Mushroom Soup
Honey-Roasted Carrots with Tahini Yogurt
Thai Red Lentil Soup with Aromatic Chile Oil
Buttermilk-Crusted Okra with Tomato and Bread Sauce
Bitter Frozen Berries with White Chocolate Cream
Is your mouth watering yet?
This collection of recipes is absolutely incredible. And what’s amazing is even if the names and pictures make the dish appear difficult, the recipes quickly show you how easy it is to make such great-tasting dishes.
I picked 4 recipes to try right away: Mixed Vegetables and Yogurt with Green Chile Oil, Baked Orzo with Mozzarella and Oregano, Batata Harra, and the Parsley, Lemon, and Cannellini Bean Salad. All 4 now have a place in my regular rotation. The Cannellini Bean Salad makes for a great appetizer or lunch. I combined the Mixed Vegetables and Yogurt with the Batata Harra (roasted potatoes) as suggested and it made for a great dinner. All of these dishes are light and flavourful and pack incredible combinations and flavours I wouldn’t have thought of putting together.
The book itself is just as wonderful as the recipes. From the gorgeous hard cover, to the colourful and tempting photographs, everything about this book will make you realize that vegetarian eating isn’t bland boring after all! I highly recommend this book.
I received a copy of this book courtesy of Random House of Canada. The opinions expressed above are my own.