The book: Plenty More by Yotam Ottolenghi
The angle: Over 150 vibrant and satisfying ways to put vegetables front and center on your plate.
Recipes for right now: Tagliatelle with Walnuts and Lemon, Spicy Chickpea and Bulgur Soup, Green Beans with Freekeh and Tahini, Sweet-and-Sour Leeks with Goat's Curd and Currants, Sweet Potatoes with Orange Bitters
Who would enjoy this book? Vegetarians and veggie-loving omnivores.
• Who wrote it: Yotam Ottolenghi
• Who published it: Ten Speed Press
• Number of recipes: Over 150
• Other highlights: Yotam Ottolenghi's particular magic is in the way he combines familiar ingredients in new and endlessly fascinating ways. Leeks and currants? Celery and feta? Curried chickpeas and mango? He pulls inspiration from world cuisines in a way that never feels forced — always just right.
In this new book, Yotam has divided his recipes by cooking method: Steamed, Braised, Grilled, Roasted, and so on. I find this both very accessible and a great way to stumble upon a new idea I might have overlooked if it was in the more predictable "Salad, Main Course, Side Dish, Dessert" cookbook format. I don't think fans of Yotam's first books, Plenty and Jerusalem, will be disappointed with his newest offering.
Stay tuned — we'll have a full-length review of this book coming in a few weeks!
Find the book at your local library, independent bookstore, or Amazon: Plenty More by Yotam Ottolenghi
More from Yotam Ottolenghi on The Kitchn:
Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. However, the manufacturer did give us the product for testing and review purposes.