352 pages, 10.91 × 8.04 × 1.39 in
October 14, 2014
Appetite by Random House
The following ISBNs are associated with this title:
ISBN - 10: 044901634X
ISBN - 13: 9780449016343
Read from the Book
IntroductionVegi-renaissance Chunky green olives in olive oil; a heady marinade of soy sauce and chile; crushed chickpeas with green peas; smoky paprika in a potent dip; quinoa, bulgur, and buckwheat wedded in a citrus dressing; tahini and halvah ice cream; savory puddings; fennel braised in verjuice; Vietnamese salads and Lebanese dips; thick yogurt over smoky eggplant pulp—I could go on and on with a list that is intricate, endless, and exciting. But I wasn’t always aware of this infinite bounty; it took me quite a while to discover it. Let me explain. As you grow older, I now realize, you stop being scared of some things that used to absolutely terrify you. When I was a little, for example, I couldn’t stand being left on my own. I found the idea—not the experience, as I was never really left alone—petrifying. I fiercely resented the notion of spending an evening unaccompanied well into my twenties; I always had a “plan.” When I finally forced myself to face this demon, I discovered, of course, that not only was my worry unfounded, I could actually feast on my time alone. Eight years ago, facing the prospect of writing a weekly vegetarian recipe in the Guardian, I found myself gripped by two such paralyzing fears. First, I didn’t want to be pigeonholed as someone who cooks only vegetables. At the time, and in some senses still today, vegetables and legumes were not precisely the top choice for most cooks. Meat and fish were the undisputed heroes in lots of homes and re
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 is one of the world’s most beloved culinary talents. In this hotly anticipated 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, the 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
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.
“No chef captures the flavors of the moment better than Yotam Ottolenghi.”—Bon Appetit “Ottolenghi is a genius with vegetables—it’s possible that no other chef has devised so many clever ways to cook them.”—Food & Wine “Yotam Ottolenghi is the most creative but also practical cook of this new culinary era—a 21st-century Escoffier. If I had a four-star rating for cookbooks, I would give Plenty More five stars.”—Wall Street Journal “Chef Yotam Ottolenghi outdoes himself with the follow-up to his famed book Plenty. Expect even bigger, bolder meatless recipes.”—Good Housekeeping “Yotam Ottolenghi adds luscious notes to the vegetarian flavor spectrum in Plenty More.”—Vogue “Chef Yotam Ottolenghi’s Plenty More is a delicious ode to grains, legumes, and fresh vegetables.”—Self Magazine “A new wave of Ottolenghi fever (and fervor) is about to hit and, thank goodness, there’s no cure. I suggest you simply give in to it, replenish your spice pantry, gather your vegetables, grains and legumes, and celebrate big-time.”—BookPage “This smart chef knows flavor”—Dr. Oz: The Good Life Plenty More is even better than the original, fresh with the flavors and ingredients of Ottolenghi's most recent travels and readings. There are still many traces of his Middle Eastern influence, but now he's incorporated touches of Southeast Asia, India, New York, and Britain. Who pairs chanterelle mushrooms, black glutinous rice, tarragon, and goat cheese, and does so with aplomb? Only Ottolenghi