By Yotam Ottolenghi
As a fan of Yotam Ottolenghi, I was excited to hear that he had written a follow-up to Plenty. Once again, the Israeli chef focuses on vegetarian dishes, making them seem exciting and interesting, even to someone who loves meat.
In the introduction to Plenty More, Ottolenghi writes that when he started doing a column on vegetarian cooking for British newspaper The Guardian, "Meat and fish were the undisputed heroes in lots of homes and restaurant kitchens. They got the star treatment in terms of attention and affection; vegetables had the supporting roles, if any …
"We have moved forward a fair bit since 2006. Overall, more and more confirmed carnivores, chefs included, are happy to celebrate vegetables, grains and legumes. They do so for a variety of reasons related to reducing their meat consumption - animal welfare is often quoted, as well as the environment, general sustainability and health."
Ottolenghi shows that vegetarian cuisine has come a long way from the super-dense nut loafs and three-bean chillies of yesteryear; subsisting solely on vegetables, grains and legumes is no longer a chore (although it's not something I'd embrace full-time).