Plenty More

Vegetables have moved from the side dish to the main plate, and grains are celebrated with color 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 an emphasis on flavor, original spicing, and freshness of ingredients, caused a revolution not just in this country, but worldwide. "Plenty More" picks up where "Plenty" left off, with 150 more dazzling vegetable-based dishes, this time organized 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.