Plenty More

by Yotam Ottolenghi

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.

Genres: Cookbooks, Cooking, Food, Nonfiction, Cuisine, Reference, Culinary

774 pages, Kindle Edition

First published January 1, 2014

About the author

Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place and Launceston Place, where he ran the pastry section. Yotam subsequently worked for Maison Blanc and then Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington and Kensington.

Reviews

[Manny]

We had lunch at Ottolenghi's Islington restaurant last year. The waiter came with our check, and I told him that in my opinion they made the best salads in the world.

"Yes," he said thoughtfully, "We do."

[Geoff · Rating 5 out of 5]

Ottolenghi is amazing. Chickpeas slow cooked with tomatoes, pimentón, seasoned with homemade za'atar and sumac, with poached eggs on toast is one of the many many ridiculously good things in this book that I now make all the time. Just get off the instagram for a sec and cook a tasty meal for yourselves ya jerks!

[Jan · Rating 4 out of 5]

The book is broken up into sections broadly by cooking method, which is a little unusual, but does seem to work in this instance. “Tossed” is all about salads, and though it may be contrary to the spirit of the book, I can foresee getting a lot use out of that chapter with summer and the barbeque season coming up (actually, not… there are frequent suggestions for carnivore options to serve the salads with). Next comes “Steamed” which has some excellent rice dishes – I’m tempted to adapt the “Lemon and Curry Leaf Rice” for my multi-cooker, especially since I found curry leaves at the market. There is a short chapter entitled “Blanched” and then we’re into “Simmered” and a lot of interesting soups and pasta dishes among others. “Braised” has what amounts to vegetable stews, even a dish of lentils with manuka honey. In “Grilled” there is a sweetcorn slaw I really must try come summertime. “Roasted” is mainly about things to do with roots, but there are also recipes for roasting Brussels sprouts and for cauliflower which I suspect would come as a revelation to many (the cauliflower certainly did when I served it up). “Fried” opens with pea and mint croquettes which I’m sure my husband will love. “Mashed” has some interesting alternatives to mashed potato, and some cool dips. Then it’s on to “Cracked” and things with eggs – spicy scrambled for brekkie anyone? “Baked” naturally tends to pies and gratins, and a tasty looking savoury bread pudding. Finally, “Sweetened” wanders off into the land of fruity desserts.

One especially pleasing feature is that quantities are given in grams. There are few more annoying things to the cook than finding a recipe that refers to “two onions” with no indication as to what size of onion! My only criticism is that with a plethora of unusual spices and other ingredients being used, a glossary with a general idea of where to find these things would have helpful. This is overall an excellent vegetable cookbook, beautifully illustrated, and by no means just of use to vegetarians. The reality is that we all need to eat more veg, for our own health and that of the planet, and “Plenty More” gives us plenty more ways to do just that.

[Kaitlin · Rating 4 out of 5]

I'm a huge Ottolenghi fan, so I grabbed this cookbook from the library for the winter holiday, went to the market, and dove right in.

The photography is beautiful--and helpful. Since many of his recipes try new ingredients or are a dish I'm not familiar with, the photos are not just gorgeous, but super helpful. Those recipes without a photo were skipped right over (only 3 weeks with the library book!).

The cookbook is all veggies, and as an ex-vegetarian, I really loved that it managed to encompass so many different kinds of foods--roasted, steamed, sweetened, etc. It was a great showing.

While there are some outlandish ingredients (barberries?) some are just a little exotic / something I don't always have on hand and easy to find (pomegranate molasses, whole mustard seeds).

The head notes are fun and thoughtful--I loved the notes on Ruth Reichl particularly because I recently read one of her memoirs.

The instructions are easy to follow, which is nice. As always in an Ottolenghi recipe, there are lots of elements, which I'll talk about below. I didn't mind, but I did put aside significant time to try these. They're REAL cooking.

3 recipes I've tried so far:

-The root vegetable pie, I actually just made the filling and served it over basmati rice, as he suggested

This was DELICIOUS. In fact, I just had the last bit for lunch at my desk and couldn't believe how well the flavors and colors stood up to a couple days in the fridge. I loved the mix of root veg with the curry flavors. The sweetness of the root veg really evened out the curry nicely. The flavor made this recipe a keeper. The time it took t chop everything was a lot, but it was worth it. I chopped potato, onion, crushed garlic, chopped parsnip, carrot and herbs... I watched an episode of Elementary while cooking this dish! It ended up being just delicious. A perfect main course and great leftovers.

-The Brussels sprout risotto
I made this as suggested and to the T. No altering here! It was good, but it was really time-intensive. And I don't usually fry, so that was an added element here. The ingredients were pretty normal, nothing crazy. The shredding of the sprouts I might do in a food processor next time, that was a little time intensive. It was a typical risotto with a great addition of lemon rind (I accidentally ate a piece, very floral...) and shredded sprouts, and fried sprout quarters. The cheese added was blue, I used Trader Joes and I think the recipe would have benefited from something a little more exciting. It was good, but the dishes and time meant it was a one-time dinner. Not making that again. Also, it made a TON of risotto, so best made for a crowd of 4+ Risotto isn't so great left over...


-The honey roasted carrot with tahini yogurt

Yum--unexpected and delicious. The coriander and cumin seeds were a little tricky--I have them, but not as seeds. Otherwise, pretty normal ingredients unless you don't keep tahini on hand. Again, lots of chopping, but just do it as you're watching a show and you're good to go. I really enjoyed this.

There are a bunch more recipes I'd like to try, I flagged them... might just need to invest in this cook book for my shelf!

[Jennifer · Rating 5 out of 5]

Ottolenghi gets a tad more personal in the second edition of his masterpiece cookbook. Glimpses into his personal life as a parent, an expat, and memories from his childhood are weaved into the recipe introductions - as are more mentions and praises of his staff in London. Once again, he breaks all the notions we could have about cultural boundaries in food, mixing maple syrup with lime juice and nigella seeds and the like. An inspiration, as usual, which will be splattered upon in my kitchen for years to come.

[Valissa · Rating 1 out of 5]

I like cookbooks. The pictures are usually so appetizing, the directions so . . . direct. It is the ingredients that leave me cold. Not only do most of these lovely recipes include things I cannot find, they involve toasting raw nuts that I will have shelled, or roasting some exotic root vegetable grown in a hydroponic garden by virgins, or some shite like that.

Out of 100 or so recipes there were 3 that I actually thought about copying out to try. Then I realized I still had a box of mac & cheese (spongebob shapes!) and decided that was waaaaay better than Globe Artichoke and Mozzarella with Candied Lemon could be.

[Helen · Rating 5 out of 5]

Much desired Christmas gift. Feel as if I want to cook everything so started with the tomato and pomegranate salad on page 1.
Enough to make you give up meat really.
Beautiful recipes.

[Philippa · Rating 5 out of 5]

Oh these recipes! Tempted to do a Julie Powell and cook every recipe from it....everything looks and sounds amazing.

[Katie · Rating 5 out of 5]

Good lord these recipes! These photos! I hate the phrase "food porn" and I don't think it is the right phrase here either, though many would call it that. These pictures are art. Food art. The recipes are incredibly easy and flavorful. I can say that having not made any of them, but just reading through the book and looking at the photos; I can taste them and smell them through the art.

I have about twenty recipes earmarked after one quick look through. So, if you'll excuse me, it's time for dinner.

[Shilpa · Rating 2 out of 5]

Every recipe in here requires 5 star effort for a 3 star result. I hate time consuming recipes with endless ingredient lists. If you are the same, DO NOT PICK UP THIS BOOK. There were some recipes for which the ingredient list was a full page long! I like cooking but I hate tedium (steaming an eggplant for 30 minutes then draining it for 40 minutes then marinating for 10 minutes by which time it's 1:30 pm and I'm starving).

[Sophia · Rating 5 out of 5]

Yotam has magically created another vegetarian cookbook that was better than his first.

Yes, his ingredient lists can be long and sometimes have obscure ingredients.

Yes, a good number of his recipes can feel complicated.

But, the end result is so worth it. I've cooked and tasted some of the most mind-boggling food from this cookbook.

[Rebecca · Rating 3 out of 5]

There were still plenty (haw haw) of recipes I want to try from here, but it just didn't seem to have quite the same impact as other Ottolenghi cookbooks. It almost felt like I was being fed "Ottolenghi the Brand", exaggerating the unusual flavours and combinations he became known for - and then I found out he has started using a test kitchen, along with four other cooks, to work on his recipes. I'm not saying that they're ghost written, exactly, just that I feel there is more of an emphasis on quantity than quality here, that is different from his earlier books. As I said, however, still several recipes I want to have a crack at :)

[Cindy · Rating 2 out of 5]

I was so excited when I got this book from the library, but I never was able to get into it. I'm not that interested in making anything from it. I think I got caught up in all the reviews I read about it and it didn't meet up with my expectations.
I'm glad everyone else likes it. Wish I liked it more.

[Katie Johnstonbaugh · Rating 5 out of 5]

I love this book even more than Plenty. I have made several of the recipes now. Several of them had some odd combinations that I thought would never work -but they do! This book is the perfect compliment for a vegetable lover and a gardener and I am both!

[Lyn Elliott · Rating 5 out of 5]

Another great collection from Ottolenghi. I love browsing through his books, spotting ideas for seasonal ingredients. So much more satisfying than looking online for something you already know exists.

[Cindy · Rating 5 out of 5]

Made my meat at every meal husband want to be a vegetarian

[Anna · Rating 3 out of 5]

Thanks to NetGalley and Ten Speed Press for the ARC of this book.

This is a beautiful vegetarian cookbook. It has a wide range of vegetarian recipes inspired by all corners of the globe. The recipes are illustrated by stunning colourful photography, with lovely full page photos which make the food look very attractive.

The recipes are divided into the following sections by techniques:

Tossed (salads)
Steamed
Blanched
Simmered
Braised
Grilled
Roasted
Fried
Mashed
Cracked (recipes with eggs)
Baked
Sweetened (puddings)

I thought this seemed a slightly odd choice. It probably would have been more useful to divide them by seasons, or into meal planners, such as whether they were everyday options or food for friends.

Th introduction isn’t particularly interesting. It felt more like an advert for Ottolenghi’s London businesses rather than an insight into his food ethos or what the recipes in the books were suitable for.

The recipes seem quite simple. In spite of the fact that they often seem to have a large number of ingredients, the instructions are usually very short. There are short introductions to each recipe with information on what to each the recipe with or explanations of strange ingredients or the heritage of the dish.

There’s not a great deal of additional information with the recipes, for example there is no nutritional information such as calorific content.

The ARC I received must be the American version of the book as it used ingredient names such as arugula and cilantro rather than rocket and coriander. It also has American measurements such as cups. As Ottolenghi is based in London, I assume there is a British version of this book with English ingredient names and weights.

Ottolenghi is renowned for using hard to find ingredients. I don’t this most of the recipes in this book are too bad. Although there were a few which contained ingredients which I would not be able to find in my local supermarket/town such as daikon, kohlrabi, barberries, pomegranate molasses, tofu puffs, labneh and pandan leaves. There were also a few which contained ingredients I had never heard of such as dakos (Cretan barley husks), brown beech mushrooms, panch phorah, shiso leaves and lemon geranium water. So it would be important to read the recipe and plan some of the ingredients before trying to cook anything.

None of the recipes appealed to me enough to make me want to cook them. However, I’m pregnant at the moment with cravings for carb-heavy bad for you food and an aversion to anything green, so these vegetable-heavy recipes which would normally appeal to me are less attractive at the moment.

However, I may try out some of the strange sweet dishes. I like the sound of Grilled banana bread with tahini and honeycomb.

Overall, this seemed like an interesting recipe book which would be a good addition to any veggie’s shelf.

[Dan Smith · Rating 5 out of 5]

I am a sucker for vegetarian cookbooks. They appeal to my utter lack of sense in being able to put a meal together in any coherent way combined with my desire to do so. Meat-based dishes are easy: identify meat, pick how you do it, then add some veg and carb. The veg and carb can afford to be fairly baseline, although clearly there are heights of sophistication you can achieve there.

Vegetarian? It's all a bit more freeform. Although you can have a central dish, it lends itself more easily to a series of dishes which go together as equals. And that means you can pick a few that you like which kind of go together in tone and/or region, balance up the food groups, and everything will be fine.

My wife might disagree.

I'm also a nut for tabbing up cookbooks with Post-It notes as I browse, leaving often either a bristling carpet of delights or a few lonely disconsolate highlights. Fortunately Plenty More is firmly in the former category.

And I've even persuaded the wife, who knows far more about these things than I do, that some of them might work on the kids: baked orzi seems a good mutation on pasta bake, and pea and mint croquettes involve a combination of familiar flavours brought together to make something just this side of exotic.

Plus there are some wacky dishes there involving silly made-up ingredients that obviously don't really exist: pass the za'atar, would you? Oh darling, we've run out of verjuice! Damn it, why can one not get buna-shimeji mushrooms on a Saturday afternoon past 4pm in this city?

[Michelle · Rating 4 out of 5]

I've read all of the Ottolenghi cookbooks, and this one is probably my favorite. The photographs are beautiful, and the recipes are inspiring. All of the Ottolenghi cookbooks makes me want to eat vegetables ALL OF THE TIME. Bravo. This cookbook makes me want to book a flight to London, just to eat at Ottolenghi.

[Michelle · Rating 5 out of 5]

As expected, this is a beautiful, beautiful book. No let-downs from Ottolenghi. :-) Loved just reading and immersing in the recipes, stories and photography. OK, won't be able to make many (fresh curry leaves in small Midwestern towns, anyone???) but no less a joy to read.

[Iris Lee · Rating 5 out of 5]

My favorite Yotam Ottolenghi book, by far. Not only because it is strictly vegetarian, (although not vegan) but also because of recipes here that are not only fusion Middle Eastern. Love his creativity in the kitchen. I like the organization of this book by the method of cooking.

[Zach Dionne · Rating 5 out of 5]

Nobody's cookbooks/food books are better.

[Lucy Coats · Rating 5 out of 5]

Cooking my socks off and learning much about vegetarian recipes - Ottolenghi is ace!

[Amy · Rating 5 out of 5]

Coffee table gorgeous. Did I mention that my carnivore husband sticky flagged at least a dozen veggie recipes to try? This one's a winner, folks.

[Melissa · Rating 4 out of 5]

Gorgeous, complicated, special recipes. Food porn for veggie lovers. Made the rice noodle salad with edamame, scallions & cilantro tonight. Yum.

[Online Eccentric Librarian · Rating 5 out of 5]

More reviews (and no fluff) on the blog http://surrealtalvi.wordpress.com/

This book definitely lives up to the hype. A gorgeously photographed cookbook bursting with all kinds of interesting recipes - all without meat. This isn't a vegetarian or health book (many, if not most, recipes are quite high in fats and calories) but rather an inspiration guide on making main meals out of non meat items. And there is a quite a bit to love.

The book has a very quick introduction and the rest is dedicated to the recipes and full page photographs. The book is organized by treatment of the food items, as follows: tossed, steamed, blanched, simmered, braised, grilled, roasted, fried, mashed, cracked, baked, sweetened. Nearly every recipe has a gorgeous photograph that makes you want to run into the kitchen and start cooking.

The breadth of the recipes covered is quite diverse but with many middle-eastern inspired ingredients and dishes at its heart. Sample recipes include: watercress salad with quail eggs, pomelo salad, lemon and curry leaf rice, sprouting broccoli with sweet tahini, legume noodle soup, carrot and mung bean salad, crespeou, root vegetable pies, baked rhubarb with sweet labneh, fig and goat cheese tart, and many more. As can be seen from the list above, the recipes are quite inventive and quite diverse.

The format for the recipes is good. Ingredients on the right in darker type, an introduction at the top in italics, and then beneath a bar, directions in (mercifully short) paragraph form. I would have liked the directions to have numbers and for better leading space between the ingredients but otherwise appreciate the very easy to use format. There isn't much in the way of tips or tricks, though. There's also a copious amount of shameless self promotion - he makes sure you know where his restaurants are and the books he's written.

The photographs really make the book worth it. My hats off to the photographer for creating beautifully lit, consistently photographed, mouth watering images. I think we are all visual people and having the photographs for nearly every recipe creates the inspiration we need when choosing a meal for dinner.

Although most of the recipes are intended for full meal use, a lot of these make great side dish choices as well. I am enjoying going through the various recipes (as a note, many include a LOT of ingredients - these aren't simple recipes).

Reviewed from an ARC.

[Radym · Rating 5 out of 5]

I've been a fan of Yotam Ottolenghi's cookbooks for sometime now. The books "Plenty" and "Jerusalem" are some of the best cookbooks that I own, so when I found out that Ottolenghi had written another cookbook I knew that it, too, would find a place on my bookshelf. "Plenty more" did not let me down. Like its predecessors the pictures are colorful,crisp, and beautiful beyond belief. As I leafed through the book I was literally salivating at the thought that someday I would be making and eating some of the dishes presented in this amazing cookbook.

This book is more than a cookbook, though. It is about process, it is about a journey, and it is about a team effort in the kitchen to produce delicious and memorable dishes. And as Ottolenghi described in his introduction, writing about vegetables can be intimidating, because vegetables are usually not the centerpiece or star of most dishes. But this cookbook will teach the reader otherwise. And even as a meat eater, I would gladly replace any meat filled meal with any one of the dishes described this cookbook.

While I could see myself making and eating most of the recipes, there were a few recipes that stood out. The instructions are fairly simple, and the majority of the ingredients are pretty easy to find. There were two salads that included figs which made my mouth water upon inspection of the recipe. But as I turned the page and saw the photos I know that I will try my hand at creating one of these pieces of art. There were also two other dishes that caught my eye. One was a butternut squash dish that was topped with a tempura lemon. Oh my God. TEMPURA LEMON?!?! The other dish was a fancy coleslaw topped with spiced cashews.

I can't wait to have a copy of this book in my hands, and I'm sure it won't stay on the bookshelf for very long as I will be using it from season to season. I also hope that my local library will purchase it like they purchased his other books, because it is a great addition to any cookbook collection.

[Lara · Rating 2 out of 5]

Well, I liked this a little more than I did the first one, but that's not really saying a lot. I don't know, guys, I think I must be totally broken not to love (or even really like) these cookbooks, but what can I do? I still feel like these recipes are waaaay too fussy for home cooking, and there were a number of ingredients that I've never even heard of (and...I kind of read a LOT of cookbooks), and the photography still...just really doesn't appeal to me.

That said, next time I'm in London (sadly, probably no time soon), I'll plan on giving it a try. As I said in my review of the first book, I think I'd enjoy this just fine if someone else is actually cooking it for me and I don't have to have my face right up in it.

[Kym · Rating 3 out of 5]

3* because impossible to find ingredients, with no substitute listed. "I encourage you to find" is all. However, the recipes are amazing. Coming from me, who only knows 2 ways to cook vegetables, butter or cheese, ha. These recipes don't use any cheese, flavors blend incredibly. I could become a vegetarian and eat this food for every meal. Only get this book if you have specialty stores near by. Lucky for me I live in Detroit metro and we have everything. Just off to find those curry leaves and freekeh, haricots verts (possibly green beans, yet "green beans" are called straight out in another recipe)....

[Maggie Hesseling · Rating 5 out of 5]

There's nothing better than a cookbook that looks good when you read it, and then taste great when you cook it! Plenty more just gives you more of the stuff you love from plenty- worthwhile, time-consuming, gastronomical and orgasmic flavors that constantly remind you why Ottolenghi is a rock star in the field of food.