Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi — Yotam Ottolenghi

"Just like me, other cooks are finding reassurance in the abundance around them that turns the cooking of vegetables into the real deal. They are becoming more familiar with different varieties of chiles, ways of straining yogurt, new kinds of citrus (like pomelo or yuzu), whole grains and pearled grains, Japanese condiments and North African spice mixes, a vast number of dried pasta shapes, and making their own fresh pasta. They are happy to explore markets and specialty shops or go online to find an unusual dried herb or a particular brand of curry powder. They read cookbooks and watch television programs exploring recent cooking trends or complex baking techniques. The world is their oyster, only a vegetarian one, and it is varied and exciting." — Chef Yotam Ottolenghi, Ottolenghi's in London “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 way