As a kid, it took more than a stern warning for you to eat your vegetables. Your parents employed all sorts of tricks and gimmicks to get some greens into your gullet. But you’re an adult now, and vegetables need to be a part of your daily diet — and who says they can’t taste just as good (or, hell, even better) than that dry-aged ribeye? Master chef Yotam Ottolenghi is here to help.
The book is organized by cooking method (think blanched, simmered, braised, etc.) and features more than 150 leaf-centric recipes, from the understated salad, to filling entrees, to delectable desserts. Stocked with visually arresting images and easy-to-follow instructions, Plenty More is a fantastic step in the right direction for any culinary enthusiast.