Books for Cooks

We recommend: Plenty More: Vibrant Vegetable Cooking from Londons Ottolenghi by Yotam Ottolenghi (Ten Speed, $35)

Whats special: When Jerusalem-born, London-based chef Yotam Ottolenghi started writing a weekly vegetarian-cooking column for The Guardian in 2006, he worried that hed run out of ideas. Eight years, five restaurants and four cookbooks later, the author of Plenty gives us this sumptuous second volume of nonmeat recipes. Each has been rigorously tested by his own kitchen team, most are illustrated in full color.

In chapters organized around cooking techniques (e.g. tossed, roasted, grilled, fried), youll read about ingredients youve never heard of (upma, a south Indian semolina breakfast porridge; dakos, barley rusks from Crete) and find fresh ideas for little used or largely unloved vegetables such as kohlrabi, turnips, eggplant and okra. Ottolenghis encouraging voice and self-deprecating humor make this a welcome kitchen companion.

Crushed Carrots with Harrissa & Pistachios

Serves 4

1 tablespoon olive oil, plus extra to finish

1 tablespoon unsalted butter

10 large carrots, peeled and cut into -inch slices (2 pounds)

Scant 1 cup vegetable stock

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Yotam Ottolenghis sumptuous second vegetarian volume | Books for Cooks