An entirely new collection of vegetarian recipes from the bestselling author of Plenty and Jerusalem, Plenty More is a powerfully appealing display of imagination. Mediterranean flavors predominate in the likes of a cherry tomato and roasted lemon salad, or eggplants with crushed chickpeas and herbed yogurt. But it’s easy to wander into territory that is farther afield, or even wholly new: seaweed, ginger and carrot salad; chiogga beets with lentils and yuzu; cauliflower with red grapes and cheddar cheese. This is fresh, exciting, and very deservedly popular. We like it enormously.
Hardcover. Color photographs throughout.