- 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 (363 customer reviews)
- Amazon Bestsellers Rank: 2,258 in Books (See Top 100 in Books)
Plenty More Hardcover – 11 Sep 2014
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"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)
The hotly anticipated follow-up to 2010's bestselling, award-winning PlentySee all Product Description
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Top Customer Reviews
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...
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!
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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