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Plenty More - Yotam Ottolenghi

Hardcover Published: 26th September 2014
ISBN: 9780091957155
Number Of Pages: 352

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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 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.

Read Caroline Baum's Review

Possibly his best collection of recipes to date from the world’s favourite Mediterranean food guru. Eating these dishes convinces you that world peace is possible if only enemies would break bread together.

About the Author

Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington, Belgravia and Kensington.

Industry Reviews

"Its this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians." * Time out *
"A riot of colours, combinations and characteristically striking flavours." * Waitrose Kitchen *
"Even the most passionate carnivore might be surprised by the wealth of veg-based recipes on offer here. An exciting introduction to meat-free eating." * Grazia *
"Ottolenghi multiplies the ingredients and techniques with great verve, and this boundless enthusiasm is tangible - and infectious." -- Mina Holland and Dale Berning Sawa * Guardian *

ISBN: 9780091957155
ISBN-10: 009195715X
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 352
Published: 26th September 2014
Publisher: Ebury Publishing
Country of Publication: GB
Dimensions (cm): 27.6 x 20.2  x 3.3
Weight (kg): 1.49
Edition Number: 1

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Yotam Ottolenghi

About the Author


Yotam Ottolenghi is an acclaimed chef, food writer and restaurateur. He is the owner of four incredibly successful ‘Ottolenghi’ deli/restaurants in central London as well as his new restaurant venture, NOPI in Soho.

Yotam Ottolenghi is an acclaimed chef, food writer and restaurateur. He was born and raised in Jerusalem, the son of an Italian father and German mother and had always been expected to follow his father into the world of academia. However, when Yotam first came to England in 1998 he took an unexpected turn, and aged 30 decided to indulge his lifelong love of food by studying at the Cordon Bleu.

He began his career as a chef in the pastry department of The Capital Restaurant in Knightsbridge, moving on to become head pastry chef at Baker and Spice. It was here that he met Sami Tamimi, a Palestinian chef with whom he created ‘Ottolenghi’. It started as a small stylish deli in Notting Hill, but soon became a phenomenon. Following the publication of his first cookery book ‘Ottolenghi’, which drew on the inspirational and innovative food served at his chain of delis, his success went global.

Yotam is now the owner of four incredibly successful ‘Ottolenghi’ deli/restaurants in central London as well as his new restaurant venture, NOPI in Soho. He is a regular contributor to The Guardian, author of bestselling cookbooks and a regular face on television.

Yotam made his TV debut in the critically acclaimed BBC documentary ‘Jerusalem on a Plate’, winner of the Kate Whiteman Award for Work on Food and Travel at the Guild of Food Writers Awards.

Visit Yotam Ottolenghi's Booktopia Author Page