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Plenty More Hardcover – 11 Sep 2014

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Product details

  • Hardcover: 352 pages
  • Publisher: Ebury Press (11 Sept. 2014)
  • Language: English
  • 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 (226 customer reviews)
  • Amazon Bestsellers Rank: 98 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)

"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)
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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.7 out of 5 stars

Most Helpful Customer Reviews

44 of 45 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...
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82 of 85 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!
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4 of 4 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.
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36 of 40 people found the following review helpful By Roman Clodia TOP 100 REVIEWER on 11 Sept. 2014
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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