Fresh, yummy and original, Plenty: Vibrant Recipes from London’s Ottolenghi, by Yotam Ottolenghi, is a crush-worthy cookbook in any season, but it burns most brightly in summer.
Ottolenghi, chef at London’s Ottolenghi restaurant, is vegetarian columnist for Britain’s Guardian newspaper. Oddly enough, he is not a vegetarian, which may be why his approach to vegetables is so captivating and outside the box.
His Iraqi roots are evident in the decidedly Middle-eastern cast of his dishes, but his influences come from all over the world. The beautiful images, the appealing, interesting recipes and adept use of ingredients—it’s a chef’s approach to food.
If you need some inspiration for vegetables, check it out.