Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

Yotam Ottolenghi

Published by TEN SPEED PR Okt 2014, 2014
ISBN 10: 1607746212 / ISBN 13: 9781607746218
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Neuware - A follow-up to the award-winning Plenty presents 120 vegetarian dishes organized by cooking method, from raw and grilled to baked and simmered, in a volume that offers such options as Buttermilk-Crusted Okra and Roasted Rhubarb With Sweet Labneh. 125,000 first printing. 339 pp. Englisch. Bookseller Inventory #

About this title:

Book ratings provided by GoodReads:
4.37 avg rating
(1,770 ratings)

Críticas: "No chef captures the flavors of the moment better than Yotam Ottolenghi."
--Bon Appetit
"Ottolenghi is a genius with vegetables--it's possible that no other chef has devised so many clever ways to cook them."
--Food & Wine
"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 "Plenty More" five stars."
--Wall Street Journal
"Chef Yotam Ottolenghi outdoes himself with the follow-up to his famed book "Plenty." Expect even bigger, bolder meatless recipes."
--Good Housekeeping
"Yotam Ottolenghi adds luscious notes to the vegetarian flavor spectrum in "Plenty More.""
--Vogue
"Chef Yotam Ottolenghi's "Plenty More "is a delicious ode to grains, legumes, and fresh vegetables."
--Self Magazine
"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."
--BookPage
"This smart chef knows flavor"
--Dr. Oz: The Good Life
"Plenty More" 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 "Plenty More."
--Serious Eats

No chef captures the flavors of the moment better than Yotam Ottolenghi.
Bon Appetit
Ottolenghi is a genius with vegetables it s possible that no other chef has devised so many clever ways to cook them.
Food & Wine
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 Plenty More five stars.
Wall Street Journal
Chef Yotam Ottolenghi outdoes himself with the follow-up to his famed book Plenty. Expect even bigger, bolder meatless recipes.
Good Housekeeping
Yotam Ottolenghi adds luscious notes to the vegetarian flavor spectrum in Plenty More.
Vogue
Chef Yotam Ottolenghi s Plenty More is a delicious ode to grains, legumes, and fresh vegetables.
Self Magazine
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.
BookPage
This smart chef knows flavor
Dr. Oz: The Good Life
Plenty Moreis 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 Plenty More.
Serious Eats"

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Bibliographic Details

Title: Plenty More: Vibrant Vegetable Cooking from ...
Publisher: TEN SPEED PR Okt 2014
Publication Date: 2014
Binding: Buch
Book Condition: Neu

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