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Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.
“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
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