Summary

"Plenty More" is a vibrant cookbook by Yotam Ottolenghi, expanding on his groundbreaking work in "Plenty" by offering 120 more vegetable-based dishes organized by cooking method. This cookbook isn't just about vegetarian food; it's a celebration of vegetables, grains, and legumes, transforming them into the stars of the plate with bold flavors, original spicing, and a focus on freshness.

The book is divided into chapters based on cooking techniques such as Tossed, Steamed, Blanched, Simmered, Braised, Grilled, Roasted, Fried, Mashed, Cracked, Baked, and Sweetened, each showcasing diverse recipes that highlight the versatility of vegetables. From fresh salads like Tomato and Pomegranate Salad and Tart Apple and Celeriac Salad to hearty dishes such as Brussels Sprout Risotto and Iranian Vegetable Stew, "Plenty More" offers a wide array of options for cooks of all skill levels.

Ottolenghi's approach emphasizes the importance of high-quality, seasonal ingredients and encourages readers to explore a world of flavors through various cuisines, dishes, and skills. He incorporates ingredients like kashk, dakos, and black garlic, along with techniques such as roasting lemon and braising lettuce, providing new perspectives on familiar vegetables. The recipes are designed to be both inspiring and accessible, encouraging cooks to experiment with different varieties of chillies, citrus fruits, whole grains, and spice mixes.

The book also shares insights into Ottolenghi’s creative process, detailing how initial ideas are transformed into actual recipes through testing, tasting, and evaluation in his Camden test kitchen. This collaborative approach, involving chefs and colleagues, ensures that each dish is refined and perfected, capturing layers of flavor, texture, and color. From Alphonso Mango and Curried Chickpea Salad to Baked Rhubarb with Sweet Labneh, "Plenty More" is a comprehensive guide to making vegetables the centerpiece of any meal, offering something for every palate and occasion.