'Cook the Book' on Serious Eats

Cauliflower Cake From 'Plenty More'

This savory cake from Yotam Ottolenghi's newest cookbook, Plenty More, is as beautiful as it is unusual: cauliflower florets are suspended in a golden cake with green flecks of basil and a load of parmesan cheese, with an orbit of onion rings on top and crunchy, aromatic seeds gilding the edges. And, as with most of Ottolenghi's out-of-the-box creations, it's just delicious. More

Cauliflower Cake From 'Plenty More'

This savory cake from Yotam Ottolenghi's newest cookbook, Plenty More, is as beautiful as it is unusual: cauliflower florets are suspended in a golden cake with green flecks of basil and a load of parmesan cheese, with an orbit of onion rings on top and crunchy, aromatic seeds gilding the edges. And, as with most of Ottolenghi's out-of-the-box creations, it's just delicious. More

Zucchini "Baba Ghanoush" From 'Plenty More'

As Yotam Ottolenghi says in the introduction to this recipe from his new cookbook, Plenty More, this is only vaguely reminiscent of baba ghanoush. Garlicky broiled zucchini is topped with a funky and captivating custard sauce made with goat's milk yogurt and Roquefort cheese. Finally, toasted pine nuts and a sprinkle of za'ata finishes off this "volcanic eruption" (his words) of a spread. More

Zucchini "Baba Ghanoush" From 'Plenty More'

As Yotam Ottolenghi says in the introduction to this recipe from his new cookbook, Plenty More, this is only vaguely reminiscent of baba ghanoush. Garlicky broiled zucchini is topped with a funky and captivating custard sauce made with goat's milk yogurt and Roquefort cheese. Finally, toasted pine nuts and a sprinkle of za'ata finishes off this "volcanic eruption" (his words) of a spread. More

Win a Copy of 'Plenty More'

Yotam Ottolenghi's previous three cookbooks (Ottolenghi, Jerusalem, and Plenty) inspired a global epidemic of fevered fandom, and this week sees the release of his anxiously awaited latest, Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi. Commence hot-flashes. A follow-up to Plenty, his new book expands his already bursting universe of plant-based cooking. More

Crab Balls From 'Eat: The Little Book of Fast Food'

Nigel Slater's recipe from his newest cookbook, Eat: The Little Book of Fast Food, is simple and smart. The crab cakes only require throwing a hot chili pepper, a garlic clove, a bit of bread, and a lot of cilantro into a food processor, then combining the mixture with lump crabmeat and mirin. Formed into little balls and pan-fried, they're crisp, crabby, and terrifically aromatic. More

Crab Balls From 'Eat: The Little Book of Fast Food'

Nigel Slater's recipe from his newest cookbook, Eat: The Little Book of Fast Food, is simple and smart. The crab cakes only require throwing a hot chili pepper, a garlic clove, a bit of bread, and a lot of cilantro into a food processor, then combining the mixture with lump crabmeat and mirin. Formed into little balls and pan-fried, they're crisp, crabby, and terrifically aromatic. More

Mussels in Cider With Dijon, Crème Fraîche, and Tarragon From 'A Boat, a Whale & a Walrus'

Here's yet another winning recipe from Renee Erickson's new cookbook, A Boat, a Whale & a Walrus. She cooks her mussels in hard cider with shallots, butter, and Dijon mustard, and finishes them with uplifting and enriching lemon juice and crème fraîche, and a good amount of whole tarragon leaves, which perfume the delicious broth. More

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