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Plenty More [Hardcover]

Yotam Ottolenghi
4.5 out of 5 stars  See all reviews (15 customer reviews)
RRP: £27.00
Price: £13.50 & FREE Delivery in the UK. Details
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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.


Frequently Bought Together

Plenty More + Plenty + Ottolenghi: The Cookbook
Price For All Three: £38.86

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  • Plenty £12.68
  • Ottolenghi: The Cookbook £12.68


Product details

  • Hardcover: 352 pages
  • Publisher: Ebury Press (11 Sep 2014)
  • Language: Unknown
  • ISBN-10: 009195715X
  • ISBN-13: 978-0091957155
  • Product Dimensions: 19.8 x 27.6 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Bestsellers Rank: 5 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

Review

"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

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Customer Reviews

Most Helpful Customer Reviews
17 of 18 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
Format:Hardcover
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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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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3 of 4 people found the following review helpful
5.0 out of 5 stars As good as Plenty... 16 Sep 2014
Format:Hardcover
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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3 of 4 people found the following review helpful
5.0 out of 5 stars Yum Yum 15 Sep 2014
Format:Hardcover|Verified Purchase
Yotam is a genius, this book an inspiration that I have read from cover to cover and now started to use.
Who needs meat when vegetables can be so inspired and utterly delicious. The Indian ratatouille is delicious as is the aubergine cheesecake…..
The only minus is not having the vibrant cover of the US edition.
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9 of 13 people found the following review helpful
5.0 out of 5 stars Yet another culinary work of art from Yotam 12 Sep 2014
Format:Hardcover|Verified Purchase
We all expected great things from the sequel to Plenty and it certainly doesn't disappoint. Like its predecessor, it's a treasure trove of amazing and bizarre things to do with (or to) vegetables. I had my first go at smoking some beetroots on the stove yesterday (with a fire blanket ready and the fire station on speed dial) and together with a caramelised macadamia nut topping, they were divine. As was the Thai red lentil soup with aromatic chilli oil. I have also finally discovered a wonderful salad recipe for the bag of dried mung beans that had been lurking away at the back of the cupboard for a year, unused.

The book is divided into these sections: Tossed, Steamed, Blanched, Simmered, Braised, Grilled, Roasted, Fried, Mashed, Cracked, Baked, Sweetened. Don't expect to be able to do all the recipes as soon as you get the book. It tempts you with sweet words and beautiful photography and then teases you with its ingredients lists when you realise you're missing something... orange blossom water, pomegranate molasses, preserved lemon, yuzu juice, fregola, nori sheets, dried sea spaghetti, black glutinous rice, membrillo. Ah, the joys of online shopping!

Together with the glorious mouth-watering pictures, this is a cookbook that will keep you at home all weekend just so that you can try the wonderful aubergine cake and the meringue roulade. And even if you don't have all the ingredients in your store cupboard, it is a magnificent feast for the eyes.
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Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
Magic - again!
Published 19 hours ago by Liz Gillett
5.0 out of 5 stars Five Stars
Another fantastic book from Otto
Published 1 day ago by Robert Russell
5.0 out of 5 stars plenty more of the same excellent standard
Ottolenghi afficionados will already know that his recipes demand an enormous list of ingredients - the recipes are not at all cheap therefore -- but the results are reliable and... Read more
Published 6 days ago by Amazon Customer
4.0 out of 5 stars If only there were a few more....
....recipes and a lot fewer photographs - beautiful and helpful as they are (this is sole reason for loss of a star - otherwise would unquestionably be a five star review). Read more
Published 6 days ago by Wil Andersen
3.0 out of 5 stars Stunning photos
Recently purchased this beautiful book through Amazon - I already own his previous books. Usually Ottolenghi MO - inventive original many many ingredients and cooking processes... Read more
Published 6 days ago by nomi7777
5.0 out of 5 stars Good first into to Mr O
Good first intro to Mr O!
Published 8 days ago by RBond
5.0 out of 5 stars I have every cook book from Yotam Ottelenghi he never ...
I have every cook book from Yotam Ottelenghi he never fails to keep vegetarian food alive, interesting and diverse and this is no exception!
Published 8 days ago by Jo Brown
2.0 out of 5 stars Disappointing
I am a huge Ottolenghi fan and own his other books. I pre-ordered this several months in advance and awaited it with great anticipation. Read more
Published 10 days ago by lifestyle lover
5.0 out of 5 stars Great contents but dreadful cover!
Have already earmarked several recipes to be made but please, please, please can you tell me why the covers of the UK editions are so distinctly underwhelming when compared to... Read more
Published 11 days ago by LAC
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