Yotam Ottolenghi Plenty More

ISBN 13: 9780091957155

Plenty More

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9780091957155: Plenty More
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Featured Recipes from Plenty More

Download the recipe for Globe Artichoke and Mozzarella with Candied Lemon Download the recipe for Roasted Figs with Pomegranate Molasses and Orange Zest Download the recipe for Cauliflower Cake

About the Author:

Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in The Guardian's FEAST magazine and has published seven bestselling cookbooks: PLENTY and PLENTY MORE (his collection of vegetarian recipes); OTTOLENGHI: THE COOKBOOK and JERUSALEM, co-authored with Sami Tamimi; NOPI: THE COOKBOOK with Ramael Scully; and SWEET with Helen Goh. Yotam has made two 'Mediterranean Feasts' series for More 4, along with a BBC4 documentary, 'Jerusalem on a Plate'. www.ottolenghi.co.uk

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Other Popular Editions of the Same Title

9781607746218: Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

Featured Edition

ISBN 10:  1607746212 ISBN 13:  9781607746218
Publisher: Ten Speed Press, 2014
Hardcover

9780449016343: Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

Appeti..., 2014
Hardcover

9788845294334: Plenty more

Bompiani, 2017
Hardcover

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Ottolenghi, Yotam
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Book Description Condition: New. Publisher/Verlag: Random House UK | Ausgezeichnet: Specsavers National Book Awards 2014, Ausgezeichnet: Observer Food Monthly Awards 2015 | The hotly anticipated follow-up to 2010's bestselling, award-winning Plenty | Vegetables have moved from the side dish to the main plate, grains celebrated with colour 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 the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.Plenty More picks up where Plenty left off, with 150 more dazzling vegetable-based dishes, this time organised 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. | Format: Hardback | Language/Sprache: english | 1500 gr | 278x197x30 mm | 352 pp. Seller Inventory # K9780091957155

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Book Description Ebury Press, United Kingdom, 2014. Hardback. Condition: New. Language: English. Brand new Book. Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Plenty More picks up where Plenty left off, with 120 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alfonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Candy beetroot with lentils, Seaweed, ginger and carrot salad, and even desserts such as Roasted rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for. Seller Inventory # KNV9780091957155

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Book Description Ebury Press, United Kingdom, 2014. Hardback. Condition: New. Language: English. Brand new Book. Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Plenty More picks up where Plenty left off, with 120 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alfonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Candy beetroot with lentils, Seaweed, ginger and carrot salad, and even desserts such as Roasted rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for. Seller Inventory # KNV9780091957155

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Book Description Ebury Press, 2012. Condition: New. Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding. This book focuses on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Num Pages: 352 pages. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 278 x 199 x 33. Weight in Grams: 1518. . 2012. Hardcover. . . . . . Seller Inventory # V9780091957155

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Book Description Ebury Press. Condition: New. Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding. This book focuses on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Num Pages: 352 pages. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 278 x 199 x 33. Weight in Grams: 1518. . 2012. Hardcover. . . . . Books ship from the US and Ireland. Seller Inventory # V9780091957155

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