{"product_id":"plenty-more-vibrant-vegetable-cooking-from-londons-ottolenghi-a-cookbook-by-yotam-ottolenghispiral-bound","title":"Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi [A Cookbook] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tOriginally published in slightly different form in Great Britain by Ebury Press--Colophon.;Includes index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tintroduction \n\u003cbr\u003e tossed \n\u003cbr\u003e steamed \n\u003cbr\u003e blanched \n\u003cbr\u003e simmered \n\u003cbr\u003e braised \n\u003cbr\u003e grilled \n\u003cbr\u003e roasted \n\u003cbr\u003e fried \n\u003cbr\u003e mashed \n\u003cbr\u003e cracked \n\u003cbr\u003e baked \n\u003cbr\u003e sweetened \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eindex\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"No chef captures the flavors of the moment better than Yotam Ottolenghi.\" \n\u003cbr\u003e--Bon Appetit \n\u003cp\u003e\u003c\/p\u003e \"Ottolenghi is a genius with vegetables--it's possible that no other chef has devised so many clever ways to cook them.\" \n\u003cbr\u003e--Food \u0026amp; Wine \n\u003cp\u003e\u003c\/p\u003e \"Yotam Ottolenghi is the most creative but also practical cook of this new culinary era--a 21st-century Escoffier. If I had a four-star rating for cookbooks, I would give \n\u003ci\u003ePlenty More\u003c\/i\u003e five stars.\" \n\u003cbr\u003e--Wall Street Journal \n\u003cp\u003e\u003c\/p\u003e \"Chef Yotam Ottolenghi outdoes himself with the follow-up to his famed book \n\u003ci\u003ePlenty.\u003c\/i\u003e Expect even bigger, bolder meatless recipes.\" \n\u003cbr\u003e--Good Housekeeping \n\u003cp\u003e\u003c\/p\u003e \"Yotam Ottolenghi adds luscious notes to the vegetarian flavor spectrum in \n\u003ci\u003ePlenty More\u003c\/i\u003e.\" \n\u003cbr\u003e--Vogue \n\u003cp\u003e\u003c\/p\u003e \"Chef Yotam Ottolenghi's \n\u003ci\u003ePlenty More \u003c\/i\u003eis a delicious ode to grains, legumes, and fresh vegetables.\" \n\u003cbr\u003e--Self Magazine \n\u003cp\u003e\u003c\/p\u003e \"A new wave of Ottolenghi fever (and fervor) is about to hit and, thank goodness, there's no cure. I suggest you simply give in to it, replenish your spice pantry, gather your vegetables, grains and legumes, and celebrate big-time.\" \n\u003cbr\u003e--BookPage \n\u003cp\u003e\u003c\/p\u003e \"This smart chef knows flavor\" \n\u003cbr\u003e--Dr. Oz: The Good Life \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003ePlenty More\u003c\/i\u003e is even better than the original, fresh with the flavors and ingredients of Ottolenghi's most recent travels and readings. There are still many traces of his Middle Eastern influence, but now he's incorporated touches of Southeast Asia, India, New York, and Britain. Who pairs chanterelle mushrooms, black glutinous rice, tarragon, and goat cheese, and does so with aplomb? Only Ottolenghi. Even if you've already amassed a library of his books, you'll learn something new from \n\u003ci\u003ePlenty More\u003c\/i\u003e. \n\u003cbr\u003e--Serious Eats\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eYotam Ottolenghi\u003c\/b\u003e is a seven-time \u003ci\u003eNew York Times\u003c\/i\u003e best-selling cookbook author who contributes to the \u003ci\u003eNew York Times\u003c\/i\u003e Food section and has a weekly column in \u003ci\u003eThe Guardian\u003c\/i\u003e. His \u003ci\u003eOttolenghi Simple\u003c\/i\u003e was selected as a best book of the year by NPR and the \u003ci\u003eNew York Times\u003c\/i\u003e; \u003ci\u003eJerusalem\u003c\/i\u003e, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eThe hotly anticipated follow-up to London chef Yotam Ottolenghi's bestselling and award-winning cookbook \u003ci\u003ePlenty\u003c\/i\u003e, featuring more than 150 vegetarian dishes organized by cooking method.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eYotam Ottolenghi is one of the world's most beloved culinary talents. In this follow-up to his bestselling \n\u003ci\u003ePlenty\u003c\/i\u003e, 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, \n\u003ci\u003ePlenty More\u003c\/i\u003e is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/06\/2014 pg. 58 (EAN 9781607746218, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2014 pg. 27 (EAN 9781607746218, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 10\/15\/2014 pg. 116 (EAN 9781607746218, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly Best Books\u003c\/span\u003e 11\/03\/2014 pg. 39 (EAN 9781607746218, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 12\/07\/2014 pg. 67 (EAN 9781607746218, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eEntertainment Weekly\u003c\/span\u003e 01\/16\/2015 pg. 67 (EAN 9781607746218, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781607746218, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ottolenghi, Yotam\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 14, 2014\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Vegetarian|Cooking|Regional \u0026amp; Cultural|Middle Eastern|Cooking|Specific Ingredients|Natural Foods\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Ottolenghi (Restaurant)|Cookbooks|Cooking (Vegetables)\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607746218\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999585ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607746218\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085851066646,"sku":"SP-9781607746218","price":47.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781607746218_spiral.png?v=1774948350","url":"https:\/\/lusper.myshopify.com\/products\/plenty-more-vibrant-vegetable-cooking-from-londons-ottolenghi-a-cookbook-by-yotam-ottolenghispiral-bound","provider":"Lusperbooks","version":"1.0","type":"link"}