Flipping through Jamie Oliver’s newest cookbook, “Ultimate Veg,” your eyes feast first—on “sunshine” pasta tossed in a yellow pepper sauce and dusted with crushed pistachios; glossy golden yolks spilling out of curry paste-spiked scotch eggs; risotto speckled with fennel fronds and crowned with a whole roasted tomato; crepe-like pancakes dyed bright green with spinach and zapped with red-orange hot sauce. Rainbow piles of produce jump from every other page.
Such are the colorful dishes that fill the beloved British chef and restaurateur’s first 100 percent vegetarian cookbook, a project eight years in the making.
