The hotly anticipated follow-up to world-renowned Chef Yotam Ottolenghi’s bestselling and award-winning cookbook, Plenty, featuring 120 vegetarian dishes organized by cooking method.
Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this hotly anticipated 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, the more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables
“No chef captures the flavors of the moment better than Yotam Ottolenghi.”—Bon Appetit “Ottolenghi is a genius with vegetables—it’s possible that no other chef has devised so many clever ways to cook them.”—Food & Wine “Yotam Ottolenghi is the most creative but also practical cook of this new culinary era—a 21st-century Escoffier. If I had a four-star rating for cookbooks, I would give Plenty More five stars.”—Wall Street Journal “Chef Yotam Ottolenghi outdoes himself with the follow-up to his famed book Plenty. Expect even bigger, bolder meatless recipes.”—Good Housekeeping “Yotam Ottolenghi adds luscious notes to the vegetarian flavor spectrum in Plenty More.”—Vogue “Chef Yotam Ottolenghi’s Plenty More is a delicious ode to grains, legumes, and fresh vegetables.”—Self Magazine “A new wave of Ottolenghi fever (and fervor) is about to hit and, thank goodness, there’s no cure. I suggest you simply give in to it, replenish your spice pantry, gather your vegetables, grains and legumes, and celebrate big-time.”—BookPage “This smart chef knows flavor”—Dr. Oz: The Good Life Plenty More is even better than the original, fresh with the flavors and ingredients of Ottolenghi’s most recent travels and readings. There are still many traces of his Middle Eastern influence, but now he’s incorporated touches of Southeast Asia, India, New York, and Britain. Who pairs chanterelle mushrooms, black glutinous rice, tarragon, and goat cheese, and does so with aplomb? Only Ottolenghi. Even if you’ve already amassed a library of his books, you’ll learn something new from Plenty More.—Serious Eats
About the Author
YOTAM OTTOLENGHI owns an eponymous group of four restaurants, plus the high-end restaurant, NOPI, in London. His previous cookbooks–Plenty, Jerusalem, and Ottolenghi–have all been on the New York Times bestseller list. Yotam writes for The Guardian and appears on BBC. He lives in London. The author lives in London, UK.
See all Editorial Reviews
Fantastic book! I have four of Ottolenghi’s books, and I’d have a terrible time picking a favorite. This and Plenty are vegetarian. Jerusalem and Ottolenghi are omnivorous. All are wonderful. He’s absolutely the best with produce. Pictured below: 1) Pink Grapefruit and Sumac Salad – p20. This is such a crisp and refreshing salad. This was supposed to be an even showier pink and purple dish, but my grocer doesn’t carry purple Belgian endive. Maybe you’ll be luckier. Penzey’s carries sumac if your store doesn’t. 2) Eggplant with Black Garlic – p158. This is my favorite in the book so far. So deliciously earthy and rich. If you haven’t bought black garlic before, the head feels very soft, similar to when you roast it. You want soft, but not defeated feeling. 3) Fava Bean Spread with Roasted Garlic Ricotta – p222. Divine spread! The fava beans take some mindless time to skin, but it’s not difficult at all. 4) Tomato and Roasted Lemon Salad – p54. This is fabulously fragrant! The lemons are blanched and then tossed in olive oil, a little sugar, salt, and chiffonaded sage, and roasted a bit. The pairing of that lemon with tomatoes, pomegranate, onions, and herbs is absolutely magical. I adore this salad. 5) Tomato and Watermelon Gazpacho – p90. Such a refreshing combination! I never would have thought about pairing those, but it makes sense. I always put a pinch of sugar in my marinara to balance the acidity. 6) Carrot and Mung Bean Salad – p169. The beans are flavored with a cumin, caraway, fennel oil, with garlic and vinegar. The carrots are slightly sweetened and caramelized. The sharpness of the feta rounds it out so nicely. Great salad!
- Title: Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi
- Autor: Yotam Ottolenghi
- Publisher (Publication Date): Appetite by Random House (October 14, 2014)
- Language: English
- Download File Format: PDF, EPUB, MOBI, AZW3 (Kindle)