London-based, Jerusalem-born Yotam Ottolenghi is a genius with vegetables—it’s possible that no other chef has devised so many clever ways to cook them. This follow-up to his 2011 hit, Plenty, is focused on technique, a new tactic for the chef. Chapters zero in on mashing, braising, tossing and more. There’s a cheesy cauliflower cake decorated with a Pop Art scattering of purple onion rings, and a variation on baba ghanoush in which zucchini gets charred and mashed instead of eggplant. Buy: $19.99 at amazon.com.