In Plenty More, renowned chef and food visionary Yotam Ottolenghi takes vegetables to new culinary heights. This celebrated cookbook, a follow-up to his bestseller Plenty, reinvents plant-based cuisine with flavors that dazzle and textures that surprise. For Ottolenghi, vegetables aren’t just ingredients; they are stars of the plate, each with unique potential for flavor and inspiration.

The book is thoughtfully organized into sections by cooking methods—Steamed, Blanched, Grilled, Roasted, and more—revealing the many ways in which vegetables can be transformed. Each chapter guides the reader through Ottolenghi’s innovative, flavorful approach, sharing:

• Over 150 inventive vegetarian recipes, from show-stopping mains to delectable side dishes
• Simple yet sophisticated preparations of vegetables, legumes, grains, and more
• Vibrant, full-page photography capturing the beauty and essence of each dish
• Step-by-step instructions that blend ease with artistry, allowing readers of all skill levels to create restaurant-quality dishes at home

Plenty More inspires creativity, whether you're a lifelong vegetarian, a plant-curious omnivore, or someone looking to bring fresh ideas to the dinner table. Standout recipes include Eggplant with Black Garlic, Roasted Sweet Potatoes with Pecans, and Cauliflower Cake—dishes that highlight Ottolenghi's masterful balance of bold flavors and simple, natural ingredients.

This is a must-have for home cooks, food enthusiasts, and anyone looking to elevate vegetables beyond the ordinary. Ottolenghi’s unique culinary style blends Middle Eastern, Mediterranean, and modern influences, making Plenty More a flavorful journey that celebrates the endless possibilities of plant-based cuisine.

Author Biography:

Yotam Ottolenghi is one of the most influential chefs and food writers of his generation, celebrated for his innovative approach to vegetables and Middle Eastern cuisine. Born in Jerusalem, Ottolenghi’s culinary journey began in London, where he initially studied comparative literature before finding his true calling in the world of food. He trained at the prestigious Cordon Bleu, where he honed his skills and developed a distinctive style that combines influences from the Middle East, North Africa, and the Mediterranean.

Ottolenghi opened his first deli in Notting Hill, London, which quickly became known for its bold flavors, vibrant colors, and creative presentations. His unique approach to ingredients, particularly vegetables, has made him a trailblazer in the plant-based culinary world. With books such as Ottolenghi: The Cookbook, Plenty, and Jerusalem, Ottolenghi has inspired millions of home cooks and chefs to experiment with new flavors and embrace vegetables in fresh, exciting ways.

In Plenty More, Ottolenghi once again redefines vegetable cooking, offering over 150 recipes that showcase his inventive techniques and deep respect for natural ingredients. The book is a celebration of simplicity, flavor, and creativity, reflecting Ottolenghi’s belief that food should be delicious, nourishing, and a joy to prepare. His work continues to elevate plant-based cuisine, making him a beloved figure in the culinary world and a constant inspiration for both professional chefs and home cooks alike.