Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

London chef Ottolenghi (Jerusalem), famous for his Mediterranean and Middle Eastern-inspired vegetable dishes, is credited with popularizing previously hard-to-find ingredients and inspiring some of today's hottest culinary trends. When he developed recipes for this book's best-selling predecessor, Plenty, he worked alone. For this sequel, he worked in an official test kitchen with a team of dedicated chefs to create 125 brand-new vegetable dishes, including pink grapefruit and sumac salad, eggplant with black garlic, and coated olives with spicy yogurt. These are organized by cooking method (e.g., tossed, blanched, simmered), and while they require time and finesse (tomato and pomegranate salad calls for meticulous dicing), they are often revelatory, introducing textures and flavor combinations that readers won't find elsewhere.