Plenty More: Vibrant Vegetable Cooking From London's Ottolenghi by Yotam OttolenghiPlenty More: Vibrant Vegetable Cooking From London's Ottolenghi by Yotam Ottolenghisticker-burst

Plenty More: Vibrant Vegetable Cooking From London's Ottolenghi

byYotam Ottolenghi

Hardcover | October 14, 2014

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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
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.
Title:Plenty More: Vibrant Vegetable Cooking From London's OttolenghiFormat:HardcoverDimensions:352 pages, 10.9 × 7.9 × 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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Rated 5 out of 5 by from Wonderful A great followup to Plenty, I eat mostly vegetarian and happily own them both.
Date published: 2018-07-11
Rated 5 out of 5 by from Yes! I had the first one Plenty and had to buy this one too! Plenty More has plenty more recipes and ideas for delicious meals.
Date published: 2018-05-30
Rated 5 out of 5 by from Amazing and Usable This is a very user friendly cookbook. Reading about the contributing chefs and their food philosophy is also very interesting. Their respect for the business and the how the food is prepared is evident. I will purchase other from them.
Date published: 2018-04-11
Rated 5 out of 5 by from One of the Best Vegetarian Cookbook I was looking for a vegetable-centric cookbook when I bought Plenty More. I cook every single day and I can say that I am pretty skilled, but this book was able to challenge my perceptions about cooking vegetables... in a very positive way. It is a wonderful book with delicious recipes. I absolutely love it! The directions might seem odd or off sometimes, but followed to the letter they create perfection. I tried seven recipes so far, and those seven recipes were a total hit in my household. I strongly recommend!
Date published: 2018-01-05
Rated 4 out of 5 by from Beautiful Absolutely beautiful book, the pictures are stunning. Some recipes required difficult to attain ingredients if you don't live in a big city, but quite often I use this book for ideas and adpt recipes to fit the ingredients on hand.
Date published: 2017-11-17
Rated 5 out of 5 by from Best Book About Veggies, Ever Every recipe in this book is absolutely fabulous. Even when the ingredients combinations seem weird at first, trust the book because the result is going to be so wonderful and tasty. This is the best cooking book to learn to cook vegetables. For beginners and foodies alike.
Date published: 2017-11-01
Rated 4 out of 5 by from Pretty! A lovely coffee table recipe book, but not as tasty as the original 'Plenty'.
Date published: 2017-10-23
Rated 3 out of 5 by from ok I couldn't put this book down. There is always something going on that keeps you reading
Date published: 2017-10-04
Rated 4 out of 5 by from Beautiful food Cooked a few of the recipes - wonderfully exotic.
Date published: 2017-03-24
Rated 5 out of 5 by from Beautiful cookbook I received this for Christmas. The photos are beautiful and the recipes are delicious!
Date published: 2017-03-07
Rated 4 out of 5 by from beautiful photos This is a lovely fancy cookbook with tasty unique recipes. Beautiful photos illustrate the recipes.
Date published: 2017-01-30
Rated 5 out of 5 by from Brings You Outside Comfort Zone These recipes are deep with flavour and while they require some extra work, it's 100% worth it.
Date published: 2016-12-31
Rated 4 out of 5 by from Delicious reicpes. Very delicious combinations...but Some of them require too many ingredients.
Date published: 2016-12-27
Rated 3 out of 5 by from In my collection! If you like the first one, you'll like this!
Date published: 2016-12-07
Rated 5 out of 5 by from Wonderful recipes very nice book. great everyday recipes
Date published: 2016-11-25
Rated 5 out of 5 by from Plenty Sumptuous The recipes are wonderful, delicious, seasonal, easy and healthy. The photos and tips only add to the richness of this Ottolenghi cooking adventure.
Date published: 2016-11-17
Rated 3 out of 5 by from wanted to like this I really wanted to like this as I like a lot of Ottolenghi's books, but this one seemed a bit too basic in the flavour profile for me. Beautifully laid out and beautiful photography, however.
Date published: 2016-11-08
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

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.

Editorial Reviews

“No chef captures the flavors of the moment better than Yotam Ottolenghi.”—Bon Appetit   “Ottolenghi is a genius with vegetables—it’s possible that no other chef has devised so many clever ways to cook them.”—Food & Wine   “Yotam Ottolenghi is the most creative but also practical cook of this new culinary era—a 21st-century Escoffier. If I had a four-star rating for cookbooks, I would give Plenty More five stars.”—Wall Street Journal   “Chef Yotam Ottolenghi outdoes himself with the follow-up to his famed book Plenty. Expect even bigger, bolder meatless recipes.”—Good Housekeeping   “Yotam Ottolenghi adds luscious notes to the vegetarian flavor spectrum in Plenty More.”—Vogue   “Chef Yotam Ottolenghi’s Plenty More is a delicious ode to grains, legumes, and fresh vegetables.”—Self Magazine   “A new wave of Ottolenghi fever (and fervor) is about to hit and, thank goodness, there’s no cure. I suggest you simply give in to it, replenish your spice pantry, gather your vegetables, grains and legumes, and celebrate big-time.”—BookPage   “This smart chef knows flavor”—Dr. Oz: The Good Life Plenty More is even better than the original, fresh with the flavors and ingredients of Ottolenghi's most recent travels and readings. There are still many traces of his Middle Eastern influence, but now he's incorporated touches of Southeast Asia, India, New York, and Britain. Who pairs chanterelle mushrooms, black glutinous rice, tarragon, and goat cheese, and does so with aplomb? Only Ottolenghi. Even if you've already amassed a library of his books, you'll learn something new from Plenty More.—Serious Eats