January 21 2017 Latest news:
Thursday, September 4, 2014
Plenty More, Israeli chef Yotam Ottolenghi’s fourth book, has more than 150 dishes, with chapters organised by cooking method – grilled, baked, simmered, cracked, braised, mashed and so forth.
He started as an assistant pastry chef at the Capital and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before starting his own group of restaurants and food shops with branches in Notting Hill, Islington and Belgravia.
He has presented two series of Ottolenghi’s Mediterranean Feast on More 4 and Channel 4. Plenty More is his fourth book
He said: “In Plenty More I have aimed to capture some of the techniques involved in constructing a dish, in putting together components and arranging them in layers of flavour, texture and colour.
“If Plenty, through its structure and recipe selection, tried to shed light on groups of ingredients – my favourite ingredients – this book takes these favourites, adds a few new members to the happy family (kashk, dakos and black garlic, to name just a few) and then focuses on cooking techniques and methods that best utilise their potential.
“I hope it offers an additional perspective on an ever-expanding world of vegetables, grains and legumes, a world of plenty of fantastic ingredients and dishes and plenty more to discover.”
The event will take place from 7.45-8.45pm.