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Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Hardcover – October 14, 2014


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Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi + Plenty: Vibrant Vegetable Recipes from London's Ottolenghi + Jerusalem: A Cookbook
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Product Details

  • Hardcover: 352 pages
  • Publisher: Ten Speed Press (October 14, 2014)
  • Language: English
  • ISBN-10: 1607746212
  • ISBN-13: 978-1607746218
  • Product Dimensions: 7 x 1.4 x 10.9 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (95 customer reviews)
  • Amazon Best Sellers Rank: #59 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Review

“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

More About the Author

Yotam Ottolenghi is co-owner of four Ottolenghi restaurants, co-author of Ottolenghi: The Cookbook and author of the weekly New Vegetarian column in the Guardian newspaper. He lives in London.

Amazon Author Rankbeta 

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#67 Overall (See top 100 authors)
#67 in Books
#67 in Books

Customer Reviews

The photos are beautiful and inspiring.
CarolHannah
I Love this book, I have only tried a couple recipes but so far they have all been a smash hits!
Maya
Some of the recipes call for unusual ingredients so planning is key!
MaryAnne Sirotko-Turner

Most Helpful Customer Reviews

Format: Hardcover Verified Purchase
Interesting....How people pick up certain new cookbooks, and immediately fall into two distinct camps. Some rave about it; some immediately start to complain. How can their opinions differ so significantly? "Plenty More" will be one of those books to cause immediate awe or swift disapproval. From working with the book for several months now, I know this book warrants a five-star rating, and that the majority of readers will feel the same. Same as the ratings and reviews for Ottolenghi's book "Plenty": Most will rave, and a few just will not want to--or will not have time to--tackle the chore of dealing with many of the ingredients on fairly long ingredient lists. This book is very much like "Plenty", except Ottolenghi has broadened his experience, looked--and leaped--forward and taken on new flavors and ingredients.

Those who criticize will claim that it contains hard-to-find ingredients, some unfamiliar techniques, unusual combinations of flavors, unfamiliar foods and flavors, long ingredient lists....and that will be very true for most home cooks. But those who get excited about this book, those whose hearts will start racing when they browse through the pictures and pages on the "Look Inside" feature on this product page, will ask and declare:

Isn't that what a fabulous, ground-breaking, cookbook is supposed to do? Is that not what you should be looking for in new cookbook?" I say, "Yes!" Bring on the new flavors and combinations, expose me to the unfamiliar, help my family to embrace new taste sensations.

So I tell myself, and I'll suggest the same to you: Step outside of the box. Get outside of your comfort zone. Start making some outstanding vegetarian dishes.
Read more ›
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27 of 27 people found the following review helpful By CarolHannah on October 18, 2014
Format: Kindle Edition Verified Purchase
Maybe this is not for everyone, but it sure is for me. I love cooking. Vegetarian food has always been a bit of a challenge. Having guests rave over vegetables is a real accomplishment for me. The photos are beautiful and inspiring. I love all of his books, but this is my all time favorite! Yes, there are some ingredients I did not have. Is that not the fun of cooking? Incorporating new ideas and flavors into my meals- yay! (Iranian limes hard to find? Hello, go to Amazon and they will be at your front door in no time.). I agree with a prior reviewer. If you preview the book on line you will know right up front if the recipes are too involved for you. Personally I can not get enough of this book. Just brilliant!
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15 of 16 people found the following review helpful By Dana on October 25, 2014
Format: Hardcover Verified Purchase
Fantastic. I've made about 8 recipes so far, and while some are time consuming and do indeed require harder to find ingredients, the results are stunning. Ottolenghi elevates the vegetable to new heights. The dishes are delicious and gorgeous. I'm completely inspired and smitten.
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24 of 28 people found the following review helpful By joosyfroot on October 14, 2014
Format: Hardcover Verified Purchase
Ottolenghi's Plenty was great, but dare I say Plenty More may be even better? I've said it! Plenty More's vegetarian recipes look absolutely stunning and each one reflects the passion and appreciation Ottolenghi has for bringing out the potential flavors of each vegetable. Whereas in Plenty, Ottolenghi grouped recipes according to a single vegetable ingredient, in Plenty More he organizes the recipes according to simple cooking techniques (i.e.. tossed, steamed, blanched, simmered, briased, grilled, roasted, etc..) that pair together vegetables for the ultimate unique taste and balance that makes you go, wow! These new dishes do not only compliment his previous books, but they express a sort of drastic transformation in further embracing vegetables and just how wholesome and satisfying vegetarian cooking can be.

Note, sometimes a recipe will call for a long list of ingredients, but don't let that turn you away from this book. If the recipes in the "look inside" preview appeal to you, then you may want to take the plunge and purchase this. A lot of the ingredients I've been easily able to find and for others, Ottolenghi will offer a substitute ingredient where appropriate (not all of them, but then again I don't expect to find every ingredient for every recipe in a book I purchase). I've already marked off so many dishes I will be trying first. The recipes are in fact very doable. Some recipes require more prep than others, but the texture you get after the first few bites I would imagine, makes it all worthwhile.
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10 of 10 people found the following review helpful By Blue in Washington TOP 1000 REVIEWER on October 31, 2014
Format: Hardcover
This is an amazing extension of the original "Plenty". Beautifully presented, like its predecesors, author Ottalenghi pushes vegetable, legume and condiment boundaries much further. There is wonderful imagination here, and the reader's first reaction after scanning the book (beyond, "Wow, where did that come from?") is, "i need to get to the market, right now!"

Still drawing on his Middle-Eastern roots, Ottalenghi, is combining eggplant, figs, nuts and newly-popular grains in interesting ways. But there are a lot of new varieties--barley, Iranian spices, etc. that are introduced. The chapters are listed by methodology i.e. tossed, steamed, simmered, braised, fried, etc, but desserts are listed simply as "sweetened". And that latter chapter makes the new book worth getting by itself.

I've been using "Plenty" for several years and it's drastically changed the way I cook for our vegetarian household. "Jerusalem" and "Ottalenghi" lengthened the list of possibilities in wonderful ways. "Plenty More" may turn out to be the best yet as it brings some interesting shopping and preparation challenges and subsequently, some changes in eating habits. And change is good, right?

A final thought, this new book would make a great holiday gift for any number of my relatives and friends who are trying to shift to healthier eating without sacrificing strong, distinct flavor.
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