Plenty More

Plenty More

Hardcover | October 14, 2014

byYotam Ottolenghi

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The hotly anticipated follow-up to world-renowned Chef Yotam Ottolenghi''s bestselling and award-winning cookbook, Plenty, featuring 120 vegetarian dishes organized by cooking method.

Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this hotly anticipated follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, the more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables

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Plenty More

Hardcover | October 14, 2014
In stock online Available in stores
$34.01 online $39.95 (save 14%)

From the Publisher

The hotly anticipated follow-up to world-renowned Chef Yotam Ottolenghi's bestselling and award-winning cookbook, Plenty, featuring 120 vegetarian dishes organized by cooking method. Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this hotly anticipated follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original ...

YOTAM OTTOLENGHI owns an eponymous group of four restaurants, plus the high-end restaurant, NOPI, in London. His previous cookbooks--Plenty, Jerusalem, and Ottolenghi--have all been on the New York Times bestseller list. Yotam writes for The Guardian and appears on BBC. He lives in London. The author lives in London, UK.

other books by Yotam Ottolenghi

Jerusalem: A Cookbook
Jerusalem: A Cookbook

Hardcover|Oct 16 2012

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Plenty: Vibrant Recipes from London's Ottolenghi
Plenty: Vibrant Recipes from London's Ottolenghi

Hardcover|Mar 9 2011

$36.71 online$50.00list price(save 26%)
Nopi: The Cookbook
Nopi: The Cookbook

Hardcover|Oct 20 2015

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see all books by Yotam Ottolenghi
Format:HardcoverDimensions:352 pages, 10.9 × 7.8 × 1.2 inPublished:October 14, 2014Publisher:Appetite by Random HouseLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:044901634X

ISBN - 13:9780449016343

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Reviews

Rated 5 out of 5 by from Absolutely Outstanding Every single thing I've made from this book so far has turned out to be a 10-10 eating experience. There are a few unconventional ingredients that some recipes call for but believe me, they're not just in there for show. Ottolenghi does provide substitutes for the ingredients that are very uncommon. This book isn't for the beginner, although if you have the skills to make the dishes in Plenty More you will be greatly rewarded with the end product, every dish is special and you can tell has been painstakingly perfected. If you love trying new, exciting (and delicious) foods I couldn't recommend this book more.
Date published: 2015-03-19
Rated 5 out of 5 by from Plenty More than Plenty! Plenty More is gorgeous in every aspect, not just the recipes but the photography too. Nothing new, you might say, for an Ottolenghi book, but you'd be wrong! This collection of vegetarian recipes is laid out by styles of cooking, to encourage new ways of approaching veggies. It brings a fresh approach, offering new takes on old favourites, caulifliwer cheese becomes a very lovely (and tasty especially the next day when the herbs come through) cake. Best of all, the recipes come out exactly like the pictures, This is a fantastic gift for anyone who enjoys cooking, best of all, it really suits a fall, winter, spring season.
Date published: 2014-12-09
Rated 5 out of 5 by from Love the Ottolenghi series of cookbooks! Plenty More is a continuation of great recipes by Yotam Ottolenghi, his first vegetarian cookbook is called Plenty. Book is filled with recipes of international flavours and the photos are good enough to eat. Recipes that I have tried have turned out just like the photos, which is what you want, and the flavours are always marvelous.
Date published: 2014-10-28

Extra Content

Read from the Book

IntroductionVegi-renaissance Chunky green olives in olive oil; a heady marinade of soy sauce and chile; crushed chickpeas with green peas; smoky paprika in a potent dip; quinoa, bulgur, and buckwheat wedded in a citrus dressing; tahini and halvah ice cream; savory puddings; fennel braised in verjuice; Vietnamese salads and Lebanese dips; thick yogurt over smoky eggplant pulp—I could go on and on with a list that is intricate, endless, and exciting. But I wasn’t always aware of this infinite bounty; it took me quite a while to discover it. Let me explain. As you grow older, I now realize, you stop being scared of some things that used to absolutely terrify you. When I was a little, for example, I couldn’t stand being left on my own. I found the idea—not the experience, as I was never really left alone—petrifying. I fiercely resented the notion of spending an evening unaccompanied well into my twenties; I always had a “plan.” When I finally forced myself to face this demon, I discovered, of course, that not only was my worry unfounded, I could actually feast on my time alone.   Eight years ago, facing the prospect of writing a weekly vegetarian recipe in the Guardian, I found myself gripped by two such paralyzing fears.   First, I didn’t want to be pigeonholed as someone who cooks only vegetables. At the time, and in some senses still today, vegetables and legumes were not precisely the top choice for most cooks. Meat and fish were the undisputed heroes in lots of homes and restaurant kitchens. They got the “star treatment” in terms of attention and affection; vegetables got the supporting roles, if any.   Still, I jumped into the water and, fortunately, just as I was growing up and overcoming my fear, the world of food was also growing up. We have moved forward a fair bit since 2006. Overall, more and more confirmed carnivores, chefs included, are happy to celebrate vegetables, grains, and legumes. They do so for a variety of reasons related to reducing their meat consumption: animal welfare is often quoted, as well as the environment, general sustainability, and health. However, I am convinced there is an even bigger incentive, which relates to my second big fear when I took on the Guardian column: running out of ideas.   It was in only the second week of being the newspaper’s vegetarian columnist that I felt the chill up my spine. I suddenly realized that I had only about four ideas up my sleeve—enough for a month—and after that, nothing! My inexperience as a recipe writer led me to think that there was a finite number of vegetarian ideas and that it wouldn’t be long before I’d exhausted them.   Not at all! As soon as I opened my eyes, I began discovering a world of ingredients and techniques, dishes and skills that ceaselessly informed me and fed me. And I was not the only one. Many people, initially weary of the limiting nature of the subject matter (we are, after all, never asked in a restaurant how we’d like our cauliflower cooked: medium or medium-well), had started to discover a whole range of cuisines, dishes, and ingredients that make vegetables shine like any bright star.   Just like me, other cooks are finding reassurance in the abundance around them that turns the cooking of vegetables into the real deal. They are becoming more familiar with different varieties of chiles, ways of straining yogurt, new kinds of citrus (like pomelo or yuzu), whole grains and pearled grains, Japanese condiments and North African spice mixes, a vast number of dried pasta shapes, and making their own fresh pasta. They are happy to explore markets and specialty shops or go online to find an unusual dried herb or a particular brand of curry powder. They read cookbooks and watch television programs exploring recent cooking trends or complex baking techniques. The world is their oyster, only a vegetarian one, and it is varied and exciting. ------------------------------------------------------Raw vegetable salad  Certain vegetables—cauliflower, turnip, asparagus, and zucchini are all good examples—are hardly ever eaten raw in the UK. When I travel back home to visit my parents, I always enjoy a crunchy salad like this one, where the vegetables of the season are just chopped and thrown into a bowl with a fine vinaigrette. The result is stunning; it properly captures the essence of the season and is why I would make this salad only with fresh, seasonal, top-notch vegetables. This is really crucial. Ditto the dressing: if you can use a good-quality sunflower oil—one that actually tastes of sunflower seeds—it will make a real difference. The best way to cut the asparagus into strips is with a vegetable peeler.  Serves four 1/3 head cauliflower (7 oz/200 g), broken into small florets 7 oz/200 g radishes (long variety if possible), thinly sliced lengthwise 6 asparagus spears (7 oz/200 g), thinly sliced lengthwise 1 cup/30 g watercress leaves 2/3 cup/100 g fresh or frozen green peas, blanched for 1 minute and refreshed 2/3 cup/20 g basil leaves scant 2/3 cup/75 g pitted Kalamata olives Dressing 1 small shallot, finely chopped (2 tbsp/20 g) 1 tsp mayonnaise 2 tbsp champagne vinegar or good-quality white wine vinegar  1½ tsp Dijon mustard 6 tbsp/90 ml good-quality sunflower oil salt and black pepper First make the dressing. Mix together the shallot, mayonnaise, vinegar, mustard, and some salt and pepper in a large bowl. Whisk well as you slowly pour in the oil, along with ¾ teaspoon salt and a good grind of black pepper. Add all the salad ingredients to the dressing, use your hands to toss everything together gently, and serve.