Plenty: Vibrant Vegetable Recipes from London's Ottolenghi

Of the many cookbooks Yotam Ottolenghi has come to produce, his second, Plenty (2010), is always a favorite.

Though his dishes tend toward Mediterranean and Middle Eastern influences, the London-based restaurant chef’s imaginativeness is hardly limited by any boundaries. Appealing flavors, aromas, and textures lead the way, resulting in some surprises and much inspiration. Ottolenghi’s mastery of building flavor with basic techniques and balanced seasoning shines here in his first, but not last, book focused entirely on vegetable cookery.

With a well-stocked pantry you can make the likes of:

• Royal potato salad dressed in pesto, accompanied by peas, herbs, and boiled quail eggs

• Gazpacho of celery, green peppers, cucumbers, spinach, walnuts, yogurt, and fresh herbs

• Roman-Jewish-style fried artichokes filled with crushed broad beans 

• Savory goat cheese soufflé scented with hazelnuts, bay leaf, and clove and served with poached peaches

Certainly enough inspiration here for those looking to liven up or grow a vegetable repertoire.

Hardcover. Color photography throughout.