Ottolenghi Plenty More - The Cook's Edge

Ottolenghi Plenty More

The Cook's Edge
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Vibrant Vegetable cooking from London’s Ottolenghi

“Chunky green olives in oil; a heady marinade of soy sauce and Chile; crushed chickpeas with green peas; smoky paprika in a potent dip; quinoa, bulgur, and buckwheat wedded in a citrus dressing; tahini and halvah ice cream; savoury puddings; fennel braised in verjuice; Vietnamese salads and Lebanese dips; thick yoghurt over smoky eggplant pulp-I could go on and on with a list that is intricate, endless, and exciting. But I wasn’t always aware of this infinite bounty; it took me quite a while to discover it.”