Plenty More

by Yotam Ottolenghi

Appetite by Random House | October 14, 2014 | Hardcover

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The hotly anticipated follow-up to world-renowned Chef Yotam Ottolenghi''s bestselling and award-winning cookbook, Plenty, featuring 120 vegetarian dishes organized by cooking method.
     Yotam Ottolenghi''s monumentally successsful cookbook, Plenty, changed the way people cook and eat vegetables. Its focus on flavorful, vegetable-centric dishes that emphasize spices and fresh ingredients caused a produce-cooking craze the world over. Plenty More continues in the spirit of Plenty, with 120 dazzling produce-focused dishes, prepared raw, grilled, baked, simmered, cracked, or braised. Featuring recipes for main dishes, sides, salads, and sweets, including Membrillo and Stilton Quiche, Buttermilk-crusted Okra, Candy Beetroot with Lentils, Roasted Rhubarb with Sweet Labneh, Quince Poached in Pomegranate Juice, this is the follow-up cookbook everyone has been waiting for.

Format: Hardcover

Dimensions: 320 Pages, 7.09 × 9.06 × 0.79 in

Published: October 14, 2014

Publisher: Appetite by Random House

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 044901634X

ISBN - 13: 9780449016343

Found in: Vegetarian

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Plenty More

Plenty More

by Yotam Ottolenghi

Format: Hardcover

Dimensions: 320 Pages, 7.09 × 9.06 × 0.79 in

Published: October 14, 2014

Publisher: Appetite by Random House

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 044901634X

ISBN - 13: 9780449016343

From the Publisher

The hotly anticipated follow-up to world-renowned Chef Yotam Ottolenghi''s bestselling and award-winning cookbook, Plenty, featuring 120 vegetarian dishes organized by cooking method.
     Yotam Ottolenghi''s monumentally successsful cookbook, Plenty, changed the way people cook and eat vegetables. Its focus on flavorful, vegetable-centric dishes that emphasize spices and fresh ingredients caused a produce-cooking craze the world over. Plenty More continues in the spirit of Plenty, with 120 dazzling produce-focused dishes, prepared raw, grilled, baked, simmered, cracked, or braised. Featuring recipes for main dishes, sides, salads, and sweets, including Membrillo and Stilton Quiche, Buttermilk-crusted Okra, Candy Beetroot with Lentils, Roasted Rhubarb with Sweet Labneh, Quince Poached in Pomegranate Juice, this is the follow-up cookbook everyone has been waiting for.

About the Author

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.
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