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![Essential Ottolenghi [Special Edition, Two-Book Boxed Set]: Plenty More and Ottolenghi Simple](https://images-na.ssl-images-amazon.com/images/I/71XythCc1cL._AC_UL200_SR200,200_.jpg)
![Sweet: Desserts from London's Ottolenghi [A Baking Book]](https://images-na.ssl-images-amazon.com/images/I/91Zf2sls94L._AC_UL200_SR200,200_.jpg)
![Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/91iuNNILJZL._AC_UL200_SR200,200_.jpg)
We spent a week cooking from this book for our cookbook blog. Read about the dishes we made!
Reviewed in the United States on January 14, 2023
Much like the classic scene in ‘This Is Spinal Tap’, when you need that “little something extra” for a dish, this book is here to help turns those meals up to 11!Packed within the pages are vegetable-forward recipes featuring something special: a sprinkle, a sauce, a flavor - that intangible missing piece that makes you pinch your thumb and index finger together as you search for a way to put it into words. Although we enjoyed every dish we made from the book, our excitement and blind ambition may have got the best of us. With each recipe containing several moving parts, we quickly discovered these are best suited for when you have more time than a typical weeknight allows. Although we gamely completed the book, we were definitely ready for a night off from cooking once we were finished. Indian take-out never tasted so good! What did we make and how did we like it? Here are the dishes we made:• Spicy Rotisserie Chicken Bake with Blue Cheese Dressing - All the flavors of Buffalo chicken wings & blue cheese dressing in one pot! Sign us up!Finishing the dish in the oven over high heat using a cast-iron Dutch oven ensures everything will be nicely browned and bubbly.• Shawarma Cauliflower with Green Tahini - It might be best not to serve this in one of you beloved serving bowls - unless you don’t mind the amber hue from turmeric and paprika that you’ll likely never get rid of. This recipe gets real “fiddly” with the details by requiring 1/3 and 3/4 teaspoon amounts for some of the spices. We chose to marinate the cauliflower overnight, which allowed our tired, yet determined, oven to reach the appropriate temperature. Blasting the cauliflower using high heat (500°F) ensures you’ll get some nice color on them. In the interest of time, we reached for a bag of shredded red cabbage mix, which had the smallest amount of carrots added (probably 3/4 teaspoon). Lastly, there’s a simple green tahini sauce that livens up just about anything you put it on.• Oven Fries with Tahini Yogurt and Sweet Smoky Nuts - For us, eating French fries is usually a decision made impulsively after a bottle of wine (or two). This more intentional version is more involved and rewarding - thanks to the addition of a tart tahini yogurt and smokey sweet nuts. After enjoying these, it’ll be difficult to go back to the sad, naked fries on a sheet tray again. We particularly enjoyed the pickled cilantro stems - a new technique and flavor for us!• Baked Polenta with Feta, Bechamel and Za’atar Tomatoes - First of all, this is NOT a pizza. After cooking polenta on the stovetop, it is spread onto a sheet tray in an oblong shape before topping with bechamel - something Victoria hasn’t made since culinary school. The za’atar tomatoes are similar to a tomato confit we make all the time. Here, they are coated in olive oil, balsamic vinegar, garlic and za’atar and roasted in the oven until they collapse. These jammy flavor bombs are then placed atop the (not) pizza and baked until crispy and golden. This was a standout dish from the book and one we’ll likely make again.• Cheesy Baked Crepes with Orange Rayu - Another favorite from the book! Rayu, a Japanese chili oil, is the featured “extra good” ingredient in this recipe. Once you’ve made your crepes, they are stuffed with a filling of Gruyere, cream cheese and sliced scallion and baked until all of the ingredients get cozy with each other. This would be a great option for elevating your next “breakfast for dinner”.
Reviewed in the United States on January 14, 2023
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Top reviews from the United States
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Reviewed in the United States 🇺🇸 on December 14, 2022
Reviewed in the United States 🇺🇸 on November 4, 2022
Reviewed in the United States 🇺🇸 on January 14, 2023
Packed within the pages are vegetable-forward recipes featuring something special: a sprinkle, a sauce, a flavor - that intangible missing piece that makes you pinch your thumb and index finger together as you search for a way to put it into words. Although we enjoyed every dish we made from the book, our excitement and blind ambition may have got the best of us. With each recipe containing several moving parts, we quickly discovered these are best suited for when you have more time than a typical weeknight allows. Although we gamely completed the book, we were definitely ready for a night off from cooking once we were finished. Indian take-out never tasted so good! What did we make and how did we like it? Here are the dishes we made:
• Spicy Rotisserie Chicken Bake with Blue Cheese Dressing - All the flavors of Buffalo chicken wings & blue cheese dressing in one pot! Sign us up!
Finishing the dish in the oven over high heat using a cast-iron Dutch oven ensures everything will be nicely browned and bubbly.
• Shawarma Cauliflower with Green Tahini - It might be best not to serve this in one of you beloved serving bowls - unless you don’t mind the amber hue from turmeric and paprika that you’ll likely never get rid of. This recipe gets real “fiddly” with the details by requiring 1/3 and 3/4 teaspoon amounts for some of the spices. We chose to marinate the cauliflower overnight, which allowed our tired, yet determined, oven to reach the appropriate temperature. Blasting the cauliflower using high heat (500°F) ensures you’ll get some nice color on them. In the interest of time, we reached for a bag of shredded red cabbage mix, which had the smallest amount of carrots added (probably 3/4 teaspoon). Lastly, there’s a simple green tahini sauce that livens up just about anything you put it on.
• Oven Fries with Tahini Yogurt and Sweet Smoky Nuts - For us, eating French fries is usually a decision made impulsively after a bottle of wine (or two). This more intentional version is more involved and rewarding - thanks to the addition of a tart tahini yogurt and smokey sweet nuts. After enjoying these, it’ll be difficult to go back to the sad, naked fries on a sheet tray again. We particularly enjoyed the pickled cilantro stems - a new technique and flavor for us!
• Baked Polenta with Feta, Bechamel and Za’atar Tomatoes - First of all, this is NOT a pizza. After cooking polenta on the stovetop, it is spread onto a sheet tray in an oblong shape before topping with bechamel - something Victoria hasn’t made since culinary school. The za’atar tomatoes are similar to a tomato confit we make all the time. Here, they are coated in olive oil, balsamic vinegar, garlic and za’atar and roasted in the oven until they collapse. These jammy flavor bombs are then placed atop the (not) pizza and baked until crispy and golden. This was a standout dish from the book and one we’ll likely make again.
• Cheesy Baked Crepes with Orange Rayu - Another favorite from the book! Rayu, a Japanese chili oil, is the featured “extra good” ingredient in this recipe. Once you’ve made your crepes, they are stuffed with a filling of Gruyere, cream cheese and sliced scallion and baked until all of the ingredients get cozy with each other. This would be a great option for elevating your next “breakfast for dinner”.
We spent a week cooking from this book for our cookbook blog. Read about the dishes we made!
Reviewed in the United States 🇺🇸 on January 14, 2023
Much like the classic scene in ‘This Is Spinal Tap’, when you need that “little something extra” for a dish, this book is here to help turns those meals up to 11!Reviewed in the United States 🇺🇸 on January 14, 2023
Packed within the pages are vegetable-forward recipes featuring something special: a sprinkle, a sauce, a flavor - that intangible missing piece that makes you pinch your thumb and index finger together as you search for a way to put it into words. Although we enjoyed every dish we made from the book, our excitement and blind ambition may have got the best of us. With each recipe containing several moving parts, we quickly discovered these are best suited for when you have more time than a typical weeknight allows. Although we gamely completed the book, we were definitely ready for a night off from cooking once we were finished. Indian take-out never tasted so good! What did we make and how did we like it? Here are the dishes we made:
• Spicy Rotisserie Chicken Bake with Blue Cheese Dressing - All the flavors of Buffalo chicken wings & blue cheese dressing in one pot! Sign us up!
Finishing the dish in the oven over high heat using a cast-iron Dutch oven ensures everything will be nicely browned and bubbly.
• Shawarma Cauliflower with Green Tahini - It might be best not to serve this in one of you beloved serving bowls - unless you don’t mind the amber hue from turmeric and paprika that you’ll likely never get rid of. This recipe gets real “fiddly” with the details by requiring 1/3 and 3/4 teaspoon amounts for some of the spices. We chose to marinate the cauliflower overnight, which allowed our tired, yet determined, oven to reach the appropriate temperature. Blasting the cauliflower using high heat (500°F) ensures you’ll get some nice color on them. In the interest of time, we reached for a bag of shredded red cabbage mix, which had the smallest amount of carrots added (probably 3/4 teaspoon). Lastly, there’s a simple green tahini sauce that livens up just about anything you put it on.
• Oven Fries with Tahini Yogurt and Sweet Smoky Nuts - For us, eating French fries is usually a decision made impulsively after a bottle of wine (or two). This more intentional version is more involved and rewarding - thanks to the addition of a tart tahini yogurt and smokey sweet nuts. After enjoying these, it’ll be difficult to go back to the sad, naked fries on a sheet tray again. We particularly enjoyed the pickled cilantro stems - a new technique and flavor for us!
• Baked Polenta with Feta, Bechamel and Za’atar Tomatoes - First of all, this is NOT a pizza. After cooking polenta on the stovetop, it is spread onto a sheet tray in an oblong shape before topping with bechamel - something Victoria hasn’t made since culinary school. The za’atar tomatoes are similar to a tomato confit we make all the time. Here, they are coated in olive oil, balsamic vinegar, garlic and za’atar and roasted in the oven until they collapse. These jammy flavor bombs are then placed atop the (not) pizza and baked until crispy and golden. This was a standout dish from the book and one we’ll likely make again.
• Cheesy Baked Crepes with Orange Rayu - Another favorite from the book! Rayu, a Japanese chili oil, is the featured “extra good” ingredient in this recipe. Once you’ve made your crepes, they are stuffed with a filling of Gruyere, cream cheese and sliced scallion and baked until all of the ingredients get cozy with each other. This would be a great option for elevating your next “breakfast for dinner”.
Images in this review
Reviewed in the United States 🇺🇸 on November 2, 2022
A solid second book from the Ottolenghi Test Kitchen team. It's interesting to see more East/Southeast Asian influence throughout the book with the use of tofu, sambal, gochujang, etc. Still, so far I've found myself more drawn to the recipes that reflect a more classic Ottolenghi-ness.
I will say, these recipes are very intentional, and every element is included for a reason. Don't be tempted to skip ingredients, if you can manage it. Standouts so far: One Pot Chickpeas with carrots, dates and marinated feta; and the Endive Salad with Maple Walnuts and Tahini-Parmesan dressing. That dressing may well become a house staple!
I also love that metric measurements have been included in the US edition, making it super simple to halve recipes to feed a smaller crew.
I will say, these recipes are very intentional, and every element is included for a reason. Don't be tempted to skip ingredients, if you can manage it. Standouts so far: One Pot Chickpeas with carrots, dates and marinated feta; and the Endive Salad with Maple Walnuts and Tahini-Parmesan dressing. That dressing may well become a house staple!
I also love that metric measurements have been included in the US edition, making it super simple to halve recipes to feed a smaller crew.
Images in this review
Reviewed in the United States 🇺🇸 on October 25, 2022
The Ottolenghi Test Kitchen Extra Good Things is the second book of the OTK series. It functions a bit like a work book that offers up skills to build an array of sauces, sprinkles, marinades, and dressings that compliment the dishes within the book and others that you can easily use to create your very own dishes.
Not only are the recipes adaptable and functional, they provide so many jumping points for ideas. It’s extremely user friendly. No page is left unturned and the end pages double as listing ideas to pair with: toast, pasta, eggs, rice, roast chicken, roast veggies, baked potato or hummus. The back end pages have recommendations for: an hour or less, wow factor, kid friendly, veggie mains, non-veggie mains, vegan, easily veganized, as well as meal suggestions.
The premise of this second book are the seemingly small additions and condiments round out the dishes and create versatility (think sauces, crunchy elements, drizzled oils).
So far I have made :
Brown-butter butter beans with green onion pesto
Green minestrone with cheat’s preserved lemon
Rosemary + Thyme farina with jammy onions
Spicy Rotisserie chicken bake with blue cheese dressing
Sweet Potato with goma dare + crispy tofu
The only potential down side to this book that I have found is needing to source some unique ingredients, which are mostly a variety of chiles (Aleppo, Fresno, Cascabel, Chipotle, and Ancho). There are also some less pedestrian cheeses like Lancashire and Roquefort. While they certainly are not impossible to come by, they may take a little bit of searching depending on where you live - or you can alter them through the book’s suggestions. Be aware that some of the recipes require process and waiting time, though that’s clearly designated and when it’s a longer time most of it is hands off (several include making pickled or fermented foods).
As far as the test kitchen element there are plenty of suggestions for amendments and the authors even go as far as to encourage some liberties in deviating from their test kitchen to making it your own. That’s where developing your own capabilities happens. I truly hope that this series continues, because they are great for increasing skills for beginners and more seasoned cooks alike. Thank you to Clarkson Potter for the free review copy, which I enjoyed cooking from prior to this unbiased review and will enjoy utilizing it as the seasons (and my skills!) change.
So far I have made :
Brown-butter butter beans with green onion pesto
Green minestrone with cheat’s preserved lemon
Rosemary + Thyme farina with jammy onions
Spicy Rotisserie chicken bake with blue cheese dressing
Sweet Potato with goma dare + crispy tofu
The only potential down side to this book that I have found is needing to source some unique ingredients, which are mostly a variety of chiles (Aleppo, Fresno, Cascabel, Chipotle, and Ancho). There are also some less pedestrian cheeses like Lancashire and Roquefort. While they certainly are not impossible to come by, they may take a little bit of searching depending on where you live - or you can alter them through the book’s suggestions. Be aware that some of the recipes require process and waiting time, though that’s clearly designated and when it’s a longer time most of it is hands off (several include making pickled or fermented foods).
As far as the test kitchen element there are plenty of suggestions for amendments and the authors even go as far as to encourage some liberties in deviating from their test kitchen to making it your own. That’s where developing your own capabilities happens. I truly hope that this series continues, because they are great for increasing skills for beginners and more seasoned cooks alike. Thank you to Clarkson Potter for the free review copy, which I enjoyed cooking from prior to this unbiased review and will enjoy utilizing it as the seasons (and my skills!) change.
Images in this review
Top reviews from other countries
bennie jane
Lots of ingredients to source
Reviewed in the United Kingdom 🇬🇧 on November 6, 2022Queen Bee
Solo next time please
Reviewed in the United Kingdom 🇬🇧 on December 20, 2022Clare Tetley
Brilliant recipes & beautifully written
Reviewed in the United Kingdom 🇬🇧 on October 3, 2022Paul
Another great Ottolenghi!
Reviewed in the United Kingdom 🇬🇧 on December 21, 2022
