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Cook the Book: 'Plenty'
There has been more than a little hype surrounding the U.S. release of Yotam Ottolenghi's Plenty. The U.K. edition missed first place by a hair in Amanda Hesser's cookbook face-off, The Piglet, winning praise from last round judge Mario Batali.
With all this build-up, you might assume that recipes in Plenty are adapted from a Michelin-starred London restaurant that requires booking months ahead, but in actuality, Ottolenghi is a mini chain of takeout shops. But it's not the cellophane-wrapped sandwiches and soggy Caesars you might be picturing. Israeli-born, Cordon Bleu-educated Ottolenghi applies his Mediterranean background to create innovative, fresh-veggie-centric fare.
His second cookbook, Plenty includes 120 stunning vegetarian recipes. Instead of organizing the book by course, or even season, he's chosen to delegate chapters by vegetable and grain. Peppers, tomatoes, and eggplants get their shake as well as brassicas (think broccoli and cabbage), other green things (asparagus, artichokes, and okra), and all things leafy (cooked and raw).
This week we have the pleasure of sharing highlights from Plenty including Lemon and Goat Cheese Ravioli topped with pink peppercorns, a Bittersweet Salad made of red lettuces and pomegranate seeds, and Puy Lentil Galettes, a vegetarian take on a vol-au-vent.
Thanks to the generous folks over at Chronicle Books, we are giving away five (5) copies of Plenty this week. All you have to do is tell us about the most innovative vegetable dish you've ever experienced in the comments section below.