Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

Yotam Ottolenghi

Language: English

Pages: 352

ISBN: 1607746212

Format: PDF / Kindle (mobi) / ePub

The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method.

Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this 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, 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

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celery root in a small bowl with 2 tablespoons of the oil, � teaspoon salt, and � teaspoon white pepper. Spread out on a baking sheet and place in the oven for 30 minutes, gently stirring once during cooking, until the vegetables are cooked and starting to caramelize. Remove from the oven and transfer to a bowl, along with the lentils and two-thirds of the cilantro. Keep warm. Place a large sauté pan over high heat with 1 tablespoon of the oil. Add the leek and � teaspoon salt and fry for 2

whole. You can also buy them in powder form, although this isn’t as pungent. Sumac or grated lemon zest can be used as an alternative, but if you are passing a Middle Eastern grocery or you shop online, they are well worth seeking out. See more information on barberries. Serve this sweet and sharp stew with steamed rice, that’s all. 3½ tbsp/50 g clarified butter 1 large onion, finely diced (1½ cups/220 g) � tsp ground turmeric 1½ tsp cumin seeds 1 tbsp tomato paste � oz/20 g cilantro sprigs

SERVES FOUR Were there to be an alternative word for dip or spread, I would patent it as my own. In the meantime, we have to transcend the dodgy connotations and embrace this dish, which, along with a few slices of sourdough bread and some olive oil, is perhaps the perfect way to open a meal. Thanks to Gena Deligianni, one of our cooks in the early days of NOPI, for this dish. 1 small zucchini, grated (1⅓ cups/150 g) � cucumber, grated (5 oz/150 g) 4 large fresh Kaffir lime leaves, or 12

until golden brown. Transfer to a plate lined with paper towels and keep somewhere warm while you continue with the remaining batter. Serve warm, with a wedge of lime alongside. Cauliflower Cake CAULIFLOWER CAKE SERVES FOUR TO SIX Having lived in Britain for more than sixteen years, there are certain names and phrases with which I am perfectly familiar: Doctor Who, Ring a Ring o’ Roses, Curly Wurlies, Blue Peter, and cauliflower cheese, to name just a few; but I have no clue as to their

London, where he owns an eponymous group of restaurants and a high-end restaurant, Nopi. ACKNOWLEDGMENTS All the dishes in this book have been created under the watchful eyes of Sarah Joseph, Tara Wigley, Esme Robinson, and Claudine Boulstridge. Their input is priceless. Tara deserves extra recognition for her enormous contribution in both research and imaginative writing. Noam Bar, as always, was involved throughout, constantly giving his fresh outlook. Jonathan Lovekin and Caz Hildebrand, my

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