Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

Yotam Ottolenghi organizes this collection of over 150 recipes by cooking technique rather than primary ingredient. Chapters focus on methods such as grilling, roasting, braising, poaching, and frying to demonstrate how heat and preparation style alter the texture and sugar content of produce. The recipes utilize a pantry of Middle Eastern and Asian staples, including tahini, pomegranate molasses, black garlic, and gochujang. Specific dishes range from wood-fired onions with kashk to slow-cooked chickpeas with tamarind, showcasing the diverse ways to build savory depth without using meat.

Home cooks looking to expand their vegetable repertoire read this for practical ways to introduce complex acidity and umami into daily meals. It appeals to those tired of standard side dishes who want to treat plants as the center of the plate. Readers gain technical knowledge on flavor layering and the specific use of spices like sumac and za'atar. The book provides a clear framework for balancing sweet, sour, and bitter notes, leaving the cook with more confidence in seasoning and plating.

Practical, outward-looking, growth-minded and clear-cut; an easy read.

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