Plenty More by Yotam Ottolenghi

Plenty More

The hotly anticipated follow-up to London chef Yotam Ottolenghis bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method. Yotam Ottolenghi is one of the worlds most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes...


Details Plenty More

TitlePlenty More
ISBN9781607746218
Author
Release DateOct 14th, 2014
PublisherTen Speed Press
LanguageEnglish
GenreFood and Drink, Cookbooks, Cooking, Food, Nonfiction, Reference
Rating

Reviews Plenty More

  • Geoff
    1970-01-01
    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
    1970-01-01
    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 ha...
  • Kaitlin
    1970-01-01
    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-veg...
  • Jennifer
    1970-01-01
    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 usu...
  • Katie
    1970-01-01
    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 t...
  • Philippa
    1970-01-01
    Oh these recipes! Tempted to do a Julie Powell and cook every recipe from it....everything looks and sounds amazing.
  • Helen Crozier
    1970-01-01
    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.
  • Rebecca
    1970-01-01
    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,...
  • Valissa
    1970-01-01
    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...
  • Cindy
    1970-01-01
    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.
  • Lyn Elliott
    1970-01-01
    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.
  • Shilpa Yadavalli
    1970-01-01
    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).
  • Anna
    1970-01-01
    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 Roaste...
  • Dan Smith
    1970-01-01
    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 ...
  • Michelle
    1970-01-01
    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.
  • Sophia Chang
    1970-01-01
    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.
  • Katie Johnstonbaugh
    1970-01-01
    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!
  • Michelle
    1970-01-01
    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
    1970-01-01
    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
    1970-01-01
    Nobody's cookbooks/food books are better.
  • Amy
    1970-01-01
    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.
  • Lucy Coats
    1970-01-01
    Cooking my socks off and learning much about vegetarian recipes - Ottolenghi is ace!
  • Melissa
    1970-01-01
    Gorgeous, complicated, special recipes. Food porn for veggie lovers. Made the rice noodle salad with edamame, scallions & cilantro tonight. Yum.
  • Onceinabluemoon
    1970-01-01
    Loved plenty, nice to see follow up. Great pics of healthy meatless recipes.
  • Jodie
    1970-01-01
    Been vegetarian for nearly 30 years - without a doubt one of the most beautiful cookbooks out there.
  • Online Eccentric Librarian
    1970-01-01
    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 ...
  • Radym
    1970-01-01
    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 th...
  • Den
    1970-01-01
    The one star is that I like the way it is set out in cooking styles. There is a section on Tossed salad, a section on steamed etc. The photos are also gorgeous but I can't see myself cooking any of the recipes and I have looked through the book twice now, just in case I was being too harsh the first time.The recipes contain items I would have a job getting hold of and I need quick recipes - these don't fit the bill for me. If I had more time to g...
  • Maggie Hesseling
    1970-01-01
    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.