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Yotam Ottolenghi London-based, Jerusalem-born 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.