Shop now Shop now Shop Clothing clo_fly_aw15_NA_shoes Shop All Shop All Amazon Fashion Cloud Drive Photos Shop Amazon Fire TV Shop now Shop Fire HD 6 Shop Kindle Paperwhite Shop now Shop Now Shop now
Plenty More and over 2 million other books are available for Amazon Kindle . Learn more
  • RRP: £27.00
  • You Save: £15.00 (56%)
FREE Delivery in the UK.
In stock.
Dispatched from and sold by Amazon.
Gift-wrap available.
Plenty More has been added to your Basket
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 6 images

Plenty More Hardcover – 11 Sep 2014

276 customer reviews

See all formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle Edition
"Please retry"
"Please retry"
£10.18 £9.97
£12.00 FREE Delivery in the UK. In stock. Dispatched from and sold by Amazon. Gift-wrap available.

Special Offers and Product Promotions

  • Save £20 on with the aqua Classic card. Get an initial credit line of £250-£1,200 and build your credit rating. Representative 32.9% APR (variable). Subject to term and conditions. Learn more.

Frequently Bought Together

  • Plenty More
  • +
  • Plenty
  • +
  • Jerusalem
Total price: £38.50
Buy the selected items together

Product details

  • Hardcover: 352 pages
  • Publisher: Ebury Press (11 Sept. 2014)
  • Language: English
  • ISBN-10: 009195715X
  • ISBN-13: 978-0091957155
  • Product Dimensions: 20 x 3.2 x 28 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (276 customer reviews)
  • Amazon Bestsellers Rank: 340 in Books (See Top 100 in Books)

More About the Author

Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in the Guardian's Weekend magazine and has published four bestselling cookbooks: PLENTY and PLENTY MORE (his collection of vegetarian recipes) and, co-authored with Sami Tamimi, OTTOLENGHI: THE COOKBOOK and JERUSALEM. Yotam has made two Mediterranean Feasts series for More 4, along with a BBC4 documentary, Jerusalem on a Plate.

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)

"A riot of colours, combinations and characteristically striking flavours." (Waitrose Kitchen)

"Even the most passionate carnivore might be surprised by the wealth of veg-based recipes on offer here. An exciting introduction to meat-free eating." (Grazia)

"Ottolenghi multiplies the ingredients and techniques with great verve, and this boundless enthusiasm is tangible – and infectious." (Mina Holland and Dale Berning Sawa Guardian)

Book Description

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

Inside This Book

(Learn More)
Browse Sample Pages
Front Cover | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

4.7 out of 5 stars

Most Helpful Customer Reviews

60 of 61 people found the following review helpful By The Renaissance Girl TOP 500 REVIEWER on 10 Oct. 2014
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...
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
95 of 98 people found the following review helpful By Lolsy on 23 Sept. 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!
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
8 of 8 people found the following review helpful By Blue in Washington TOP 500 REVIEWERTOP 1000 REVIEWER on 7 Jan. 2015
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 4 people found the following review helpful By Mr C on 17 April 2015
Format: Hardcover Verified Purchase
Truly love this book. Since buying, I have methodically cooked my way through it. Having now tried over half the recipes, I can tell you that every single one is a gem!
As has been said of ottolenghi before, he makes vegetarian food that vegetarians actually want to eat. Food that you can eat even if you love meat.

I love too that the focus on flavour is not limited to Middle Eastern as is sometimes expected of our author. There is a real variety here, food that has origins all around the world, but is linked by being delicious.

Ottolenghi is sometimes criticised for long ingredient lists. Dear reader, you need not worry about this. As long as you cook more than one of his recipes, you will undoubtedly use again some of the rarer items he asks you to purchase. Similarly, every ingredient is in search of flavour. There is a reason that he is the writer who is doing the most exciting things with vegetables- because he really goes for it to make it tasty. Rather than dismissing this, learn to use ingredients as he does. Besides, you will find that when you see four extra ingredients, it's usually just for an extra dressing. Trust me, these are so tasty, you won't want to miss out .
If I had one criticism at all, it would perhaps be tat the quantities the recipes yield is sometimes surprising - on occasion I get a dish (for four) big enough to feed 8 , and on occasion, barely enough to feed two. I would advise a little bit of common sense when reading the recipes - make notes after you've made the recipe - a post it advising that next time you may need to double or half quantities .

10/10 - a classic I will return to my whole life
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Look for similar items by category