{"product_id":"plenty-vibrant-vegetable-recipes-from-londons-ottolenghi-by-yotam-ottolenghi","title":"Plenty: Vibrant Vegetable Recipes from London's Ottolenghi by Yotam Ottolenghi","description":"\u003cp\u003eThe cookbook that launched Yotam Ottolenghi as an international food celebrity. A must-have collection of over 120 vegetarian recipes: A vegetarian cookbook from Yotam Ottolenghi, the author of Jerusalem, A Cookbook and other Ottolenghi cookbooks, Plenty is a visually stunning collection featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables. Essential for meat-eaters and vegetarians alike, Plenty features more than 120 recipes organized by ingredient. One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. His approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. If you are a fan of Plenty More, Forks Over Knives, Smitten Kitchen Every Day, or On Vegetables, you'll love this Ottolenghi cookbook, Plenty. An indispensable cookbook for every home library with a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. Read more\u003c\/p\u003e\u003cp\u003eFrom the brand CHRONICLE BOOKS More Bestsellers Snoop Dogg Presents Visit the Store One Line a Day Visit the Store Cookbooks Visit the Store\u003c\/p\u003e\u003cp\u003eFrom the Publisher The most anticipated vegetable cookbook in years With more than 120 recipes, organized by ingredient. Quinoa and grilled sourdough salad This summery bread salad isn't much short of a whole meal. I have taken the traditional Arab fattoush, changed the bread and bulked it up with quinoa, which is the only grain I dare to use in this salad as it's very light and delicate. A lot rests here on the poor tomato. If your tomatoes are sweet and juicy you may not need as much dressing to perk them up. If they are 'dry' and bland you may want to add a bit more. Leave the prepared salad to sit a little so the bread croutons can soften up - unless you want them mega-crunchy. Serves 4 Preheat the oven to 350 degrees Fahrenheit. Place the quinoa in a saucepan of boiling water and cook for 9 minutes, or until tender. Drain in a fine sieve, rinse under cold water and leave to dry. Brush the bread with a little bit of olive oil and sprinkle with some salt. Lay the slices on a baking sheet and bake for about 10 minutes, turning them over halfway through. The bread should be completely dry and crisp. Remove from the oven and allow to cool down, then break by hand into different-sized pieces. Cut the tomatoes into roughly 3\/4-ince dice and put in a mixing bowl. Cut the cucumbers into similar-size pieces and add to the tomatoes. Add all the remaining ingredients, including the quinoa and croutons, and stir gently until everything is mixed well together. Taste and adjust the seasoning. Ingredients 1\/4 cup quinoa 4 slices sourdough bread 1\/3 cup olive oil, plus extra to brush the bread salt 4 ripe medium tomatoes 3 small cucumbers, unpeeled 1\/2 small red onion, very thinly sliced 4 tbsp chopped cilantro 1 1\/2 tbsp chopped mint 2 tbsp chopped parsley 1 tbsp lemon juice 3\/4 tbsp red wine vinegar 2 small garlic cloves, crushed black pepper\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":48124996190393,"sku":"1452101248","price":43.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0793\/7871\/0713\/files\/9781452101248-right-three-quarter.jpg?v=1785195550","url":"https:\/\/www.bestbuybook.com\/products\/plenty-vibrant-vegetable-recipes-from-londons-ottolenghi-by-yotam-ottolenghi","provider":"BestBuyBook","version":"1.0","type":"link"}