Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Hardcover – October 14, 2014
|New from||Used from|
Frequently Bought Together
Customers Who Bought This Item Also Bought
“No chef captures the flavors of the moment better than Yotam Ottolenghi.”
“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.”
“Yotam Ottolenghi adds luscious notes to the vegetarian flavor spectrum in Plenty More.”
“Chef Yotam Ottolenghi’s Plenty More is a delicious ode to grains, legumes, and fresh vegetables.”
“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.”
“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.
Top Customer Reviews
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 ›
Pay attention to the original UK measurements, as the conversions to US measures are unreliable -- for example, the Brussels sprouts risotto recipe (p76) calls for 900ml broth = 4 cups and for 200ml wine = 2 cups.
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.
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.
Most Recent Customer Reviews
Really delicious recipes. They are certainly not simple. I had no idea I needed to toast seeds and add rose water for a salad dressing. Read morePublished 6 days ago by OEJPSP
I love this book. The recipes are clear, well thought out and produce delicious food.Published 1 month ago by Cath
Very happy with my purchase - condition of book is exactly as representedPublished 1 month ago by Amazon Customer
I love to cook so this book has been my mecca for the month. I have found so many amazing recipies that stood out to me and my family. Read morePublished 1 month ago by Linda Villarosa
Yotam Ottolenghi writes great cookbooks and this is one of them. However, we made the mistake of buying all three only to find out that there are a lot of redundancies. Read morePublished 1 month ago by Anycc
I bought this as a gift so I did not open the book but the quality looks fantastic.Published 1 month ago by Amazon Customer