Plenty More by Yotam Ottolenghi
I'm a Yotam Ottolenghi super fan, a culinary groupie, if you will. So when news came out that the acclaimed chef and restaurant owner was publishing a follow up to his seminal vegetarian cookbook Plenty, I was counting the days. Plenty More doesn't disappoint. Its recipes are organized by cooking technique–tossed, steamed, fried, for example–rather by course. In it are Ottolenghi's trademark Middle Eastern flavors, like Iranian Vegetable Stew with Dried Lime, that I fell in love with in Jerusalem: A Cookbook, which he wrote with Sami Tamimi. Then it expands into Asian-influenced dishes, like Udon Noodles with Fried Eggplant, Walnut and Miso. In between is Super French Toast, at home in any American kitchen. What initially impressed me about his recipes, and continues to impress, is how flavorful and interesting they are. He's a master at combining flavor, so while there's no meat in this cookbook, no one will miss it.
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
by Yotam Ottolenghi (Ten Speed Press, 2014)