An inspired work on vegetable cookery, Plenty boasts 120 recipes from London's Yotam Ottolenghi, proprietor and chef of Ottolenghi restaurant and food shops, and writer of a weekly vegetarian column in The Guardian newspaper. Simple techniques like poaching, to more beautiful and complicated frittatas and and tartlettes, are taken to new levels with Ottolenghi's focus on featuring the best ingredients and pairing them with unique spices and flavors. The photography is simply stunning, and each recipe delivers. It is a hands-down favorite of nearly every spice merchant, and a must-have for spring and summer cuisine.
Hardcover: 283 pages.