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Plenty More [Hardcover]

Yotam Ottolenghi
4.7 out of 5 stars  See all reviews (42 customer reviews)
RRP: £24.46
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Book Description

11 Sep 2014

Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It’s a revolution that is bold, inspiring and ever-expanding.

Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.

Plenty More picks up where Plenty left off, with 150 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.

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Product details

  • Hardcover: 352 pages
  • Publisher: Ebury Press (11 Sep 2014)
  • Language: Unknown
  • ISBN-10: 009195715X
  • ISBN-13: 978-0091957155
  • Product Dimensions: 20.3 x 3.2 x 27.7 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Bestsellers Rank: 28 in Books (See Top 100 in Books)

More About the Author

Yotam Ottolenghi arrived in the UK from his native Israel in 1997 and set out on a new career in food, after having completed an MA in Comparative Literature whilst working as a journalist in Tel Aviv.

In London he attended The Cordon Bleu after which he worked as a pastry chef in various establishments.In 2002 Yotam and his partners set up Ottolenghi, a unique food shop offering a wide range of freshly made savoury dishes, baked products and patisserie items. There are now four Ottolenghi's, as well as NOPI, a brasserie style restaurant in Soho, London.

Since 2006 Ottolenghi writes a column in The Guardian's Weekend Saturday magazine. Ottolenghi: The Cookbook, written with Sami Tamimi, was published in May 2008. Plenty, published in 2010, became an international bestseller and won the Galaxy National Book Award and translated to many languages.

Jerusalem, also written with Tamimi, came out in 2012. In 2011 Yotam presented the documentary 'Jerusalem on a Plate' on BBC4.

Product Description


"Its this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians." (Time out)

Book Description

The hotly anticipated follow-up to 2010's bestselling, award-winning Plenty

Inside This Book (Learn More)
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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

Most Helpful Customer Reviews
31 of 32 people found the following review helpful
5.0 out of 5 stars Lord Ottolenghi does it again! 23 Sep 2014
Format:Hardcover|Verified Purchase
I pre-ordered this cookbook some weeks before launch and have cooked 10+ recipes from it (what's the point in leaving an Amazon review on release day if you haven't even opened the book yet?). I own all of Ottolenghi's other books and I've purchased several for relative's birthdays and also cook 2-3 of his recipes every week... yes every week. When I heard there was a new cookbook out it was almost like Christmas as a child again.

Plenty More is 100% vegetarian, but even the most die-hard meat eaters will struggle to find something they dislike in this book. If you're starting out in vegetarianism/reducing meat intake or if you'reunsure how to use vegetables as centre-stage, or even if you just wanting to try some new ideas, then I would recommend this book above Plenty as the recipes seem a little more toned down, i.e. they seem to make use of easier to locate ingredients - if you have ever read the comments left on Ottolenghi's weekly Guardian food column then you'll know that his ingredients list is often a sticking point for some readers (personally I can't see why, I buy 95% of the ingredients from ASDA, and the rest from Waitrose). I suspect he has tried to reduce such criticism with this book, without sacrificing taste - no easy feat.

On the other hand, if you are already proficient with cooking vegetables and love to experiment, then I would recommend Plenty over this book, the recipes are that little bit more interesting and daring. That isn't to say Plenty More isn't up there with the best - it really is. I will be cooking from it for months and years to come, and that is a great feeling to get from a cookbook.

Negatives? The main disappointment for me is that there is no pasta section, and only 1-2 pasta-based recipes, plus a small handful of the recipes do appear at least superficially similar to Plenty but this is by no means enough to deduct even 1 star. 5/5!
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8 of 8 people found the following review helpful
Format:Hardcover|Verified Purchase
Mr Ottolenghi has three cookbooks in the top 30 on amazon - no mean feat - and his first book has spent 6 1/2 years in the top 100, and is still at number 65!! Why is he so popular? Can one person be a zeitgeist in their own right? If they can, then he is...

The recipes are clean, full of flavour, use a variety of ingredients, and more importantly for me at the moment, don't rely on mountains of meat... If we're going to encourage people to eat a broader variety of food, we have to make it flipping delicious!

The book is broken down into:

Tossed (tomato and pomegranate salad; raw beetroot and herb salad; crunchy root vegetables...)
Steamed (miso vegetables and rice, with black sesame dressing; lemon and curry leaf rice ...)
Blanched (seaweed, ginger and carrot salad; soba noodles with quick-pickled mushrooms...)
Simmered (tagliatelle with walnuts and lemon; fregola and artichoke pilaff...)
Braised (fennel with capers and olives; mushrooms, garlic and shallots with lemon ricotta...)
Grilled (butternut tataki and udon noodle salad; courgette baba ganoush, marrow with tomato and feta...)
Roasted (squash with cardamon and nigella seeds; honey roasted carrots with tahini yoghurt...)
Fried (polenta crisps with avocado and yoghurt; seared girollesl with black glutinous rice...)
Mashed (crushed puy lentils with tahini and cumin; cannelloni bean puree with pickled mushrooms and pita croutons...)
Cracked (membrillo and stilton quiche; corn and spring onion pancakes; spicy scrambled eggs...)
Baked (stuffed peppers with fondant swede and goat's cheese; winter saffron gratin; baked artichoke and pearled spelt salad...)
Sweetened (baked rhubarb with sweet labneh; quince poached in pomegranate juice; fig and goat's cheese tart...)

Utterly brilliant, I can think of no nicer way to eat my five a day...
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24 of 26 people found the following review helpful
4.0 out of 5 stars Makes vegetables the stars of the show 11 Sep 2014
By Roman Clodia TOP 100 REVIEWER
This is an inspirational and aspirational cook-book for me - I'd love to eat many of the dishes here but some of them involve too much time, difficult ingredients and sophisticated cooking techniques for them ever to be recreated in my kitchen.

That said, there are things that can be whipped up with minimum fuss and maximum effect: green onion (spring onion) soup, for example, is surprisingly delicious especially with the fresh peas currently in the shops, and the Thai red lentil soup is a deliciously different way to combine flavours (though I cheated and used shop-bought red Thai paste which reduced the preparation/cooking time to about 15 minutes). The slow-cooked chickpeas on toast look like an enticing variation on beans on toast - but take 5 hours to cook!

So this is a lovely book which is written in a warm and welcoming tone. It's quite cheffy in parts (tempura lemon, the super-trendy barberries) but is excellent for raising the status of vegetable dishes when cooking for friends.

(I received an ARC via Netgalley for review purposes)
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11 of 13 people found the following review helpful
5.0 out of 5 stars As good as Plenty... 16 Sep 2014
Cooking for a vegetarian family was really dull for me (as a meat eater) until Ottolenghi's Plenty. I have cooked almost every recipe from that book and have already made two from this new one and they were delicious. I think he is a genius with flavours and once I got used to working with a long list of herbs and spices, I find his recipes easy and very doable. I made the lentils with cumin and tahini for lunch today in just under 30 mins - less time than it takes to heat up a ready meal in the oven! The recipes in this book as as exciting as the last, very inviting. Thanks Yottam Ottolenghi!
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