Video from Yotam Ottolenghi at Live Talks Los Angeles discussing his book, "Plenty More:
Vibrant Vegetable Cooking." He was interviewed by Russ Parsons. The talk took place October 23, 2014 at All Saints Church in Beverly Hills, CA. For more information on Live Talks Los Angeles, visit: livetalksla.org
Yotam Ottolenghi owns an eponymous group of four restaurants, plus the high-end restaurant, Nopi, in London. His previous cookbooks—Plenty, Jerusalem, and Ottolenghi—have all been on the New York Times bestseller list. He writes for The Guardian, and appears on BBC. He lives in London.
Plenty More is the much anticipated follow-up to Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring 120 vegetarian dishes organized by cooking method. Plenty influenced the way people cook and eat vegetables. Its focus on flavorful, vegetable-centric dishes that emphasize spices and fresh ingredients caused a produce-cooking craze in the UK, the US, and the world over. Plenty More continues in the spirit of Plenty, with dazzling dishes, prepared raw, grilled, baked, simmered, cracked, or braised. It features recipes for main dishes, sides, salads, and sweets including Membrillo and Stilton Quiche, Buttermilk-Crusted Okra, Candy Beets with Lentils, Roasted Rhubarb with Sweet Labneh, and Quince Poached in Pomegranate Juice.
Ottolenghi's earlier cookbooks.
Russ Parsons is the food editor and columnist of the Los Angeles Times. He has been writing about food for more than 25 years, including more than 20 years at The Times. He has won many food journalism awards, including those from the International Association of Culinary Professionals, the Association of Food Journalists and the James Beard Foundation and in 2008 he was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage, the hall of fame of American cooking. He is the author of the cookbooks How to Read a French Fry, which was a finalist for two Julia Child cookbook awards, and How to Pick a Peach, which was named one of the best 100 books of the year by both Publisher’s Weekly and Amazon.