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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 t 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.
Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in The Guardian's Weekend magazine and has published five bestselling cookbooks: PLENTY and PLENTY MORE (his collection of vegetarian recipes); co-authored with Sami Tamimi, OTTOLENGHI: THE COOKBOOK and JERUSALEM; and NOPI: THE COOKBOOK with Ramael Scully. Yotam has made two Mediterranean Feasts series for More 4, along with a BBC4 documentary, Jerusalem on a Plate. http://www.ottolenghi.co.uk/
Winner of Specsavers National Book Awards 2014 (UK) and Observer Food Monthly Awards 2015 (UK) and Gourmand World Cookbook Awards 2014 (UK) and The Academy of British 2015 (UK). Commended for ADC Awards 2015 (UK) and One Show 2015 (UK). Short-listed for Fortnum & Mason Food & Drink Awards 2015 (UK) and Food and Travel Reader Awards 2015 (UK). Nominated for James Beard Awards 2015 (UK).