Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi [A Cookbook]

Ottolenghi's Plenty was great, but dare I say Plenty More may be even better? I've said it! Plenty More's vegetarian recipes look absolutely stunning and each one reflects the passion and appreciation Ottolenghi has for bringing out the potential flavors of each vegetable. Whereas in Plenty, Ottolenghi grouped recipes according to a single vegetable ingredient, in Plenty More he organizes the recipes according to simple cooking techniques (i.e.. tossed, steamed, blanched, simmered, briased, grilled, roasted, etc..) that pair together vegetables for the ultimate unique taste and balance that makes you go, wow! These new dishes do not only compliment his previous books, but they express a sort of drastic transformation in further embracing vegetables and just how wholesome and satisfying vegetarian cooking can be. Note, sometimes a recipe will call for a long list of ingredients, but don't let that turn you away from this book. If the recipes in the "look inside" preview appeal to you, then you may want to take the plunge and purchase this. A lot of the ingredients I've been easily able to find and for others, Ottolenghi will offer a substitute ingredient where appropriate (not all of them, but then again I don't expect to find every ingredient for every recipe in a book I purchase). I've already marked off so many dishes I will be trying first. The recipes are in fact very doable. Some recipes require more prep than others, but the texture you get after the first few bites I would imagine, makes it all worthwhile.

Yotam Ottolenghi entranced me with his plant based cookbook Plenty. The photos are vibrant and evocative; true food porn. The recipes are laid out clearly. All the ingredients are easy to find and the dishes look and taste fantastic. And his accompanying text is interesting and inspiring. I've shown and recommended Plenty to many people, and was in the process of doing so when a friend ordering it pointed out that there was a second Plenty. I ordered it on the spot. Like Plenty, Plenty More entices from the cover, which is stunning and padded, which feels luxurious and decadent for a cookbook. The photos are as beautiful and droolworthy as in the first book, and the recipes are exciting to read. The recipes are divided into chapters differently than in Plenty, but just as sensibly. I can't recommend these books highly enough. Seriously, I need more stars! If you want to be inspired by vegetables, eat healthier, be a better cook, impress your family and friends, or just sit on your couch and drool, buy Plenty and More Plenty.

I hardly ever write reviews, but I buy from Amazon weekly. I had to give this a review because it is INCREDIBLE! I've cooked five or six recipes out of "Plenty More" now and all have been huge hits! (I'm eating the watercress salad with ricotta and toasted seeds for the third night in a row as I write this. ;) Ottolenghi gives us healthy, original vegetarian recipes with a fresh ingredient list (and simple substitutions for the things you can't find in your local grocery store.) A lot of the recipes are influenced by his travels so it is a great book if you are an adventurous eater or want to satiate your travel bug at home. I did not find the list of ingredients too challenging or the recipes too time consuming as some other reviewers said. One of the things I love about this book is that it introduces me to new ingredients I would not otherwise buy and is teaching me how to use them. This book is perfect for the foodie that wants to try new flavors and dishes, but not feel heavy and overloaded when they finish their meal. Healthy and extremely delicious! This book is a must!

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!

After his ground-breaking, veggie-centric "Plenty," which to me was one craveworthy veggie, grain, and/or fruit dish after another, I would never have thought that Ottolenghi could do it again, but he did! His delight in the abundance of opportunities that veggies and other non-meat ingredients offer is apparent in his colorful and insightful headnotes. Unlike "Plenty," which was organized by veggie type, this one is organized by cooking method: we progress from "Tossed" through "Sweetened" with nine techniques in between. I find the recipes highly accessible for we home cooks: some have lots of ingredients, but they're just a teaspoon of this and that: he loves to cook veggies simply. The vast majority of ingredients are also accessible, with the possible exception of sorrel (unless it grows in your garden), umeboshi puree and "buna-shimeji (brown beech) mushrooms." Substitution suggestions would be appreciated for these as well as marrow squash, Medjool dates, one pandan leaf, and orange blossom water. Also manuka honey, which I found on Amazon (expensive!). Panch phoran, no problem, I found it on Amazon, and it's incredibly inexpensive! All recipes are given by volume AND weight. Kindle format review: almost all recipes with color photos. Clickable TOC, index, embedded recipes, so 5* for Kindle formatting as well as content: I'm writing this on a Tuesday, and I can't wait for my Farmers' Market on Saturday so that I can begin to try the recipes.

Brilliant! This book inspires me to cook the way I always imagined I could. My first book of Ottolenghi's was "Plenty" followed by "Plenty More". I've enjoyed reading both books cover to cover and exploring the different recipes and the combinations they have to offer. Never could image these combinations on my own, although I feel I am a pretty good cook. Both books are brilliant! I love everything about them. The formats are easy and the recipes are easy to read and steps easy to follow. You need some creativity when it comes to the ingredients and you need to know your way around the kitchen, somewhat, but this book is for both the novelist and experienced cook. I feel very comfortable w/ this book and can't wait to try out more recipes and enjoy their flavors! I'm just about to order his 2 other books, Jerusalem: A Cookbook and Ottolenghi: The Cookbook and I am really looking forward to them arriving.

Got this for a vegetarian friend who has made some really good recipes out of this book. Great way to make really interesting dishes both healthy and light.

This cookbook was a gift. When it first arrived I thought lovely pictures but do I want to spend the time making these recipes. Boy was I wrong. Recipes were easy to follow. During the pandemic such a treat. At first the ingredients I thought would be a wall to prepare but I easily found the different spices. Also looked for substitutes. Highly recommend. I am now giving this cookbook as a gift to friends. Definitely want to try his other cookbooks. Even my husband (Mr. Meat and Potatoes) love what ever I prepare from this cookbook.

Adoro os dois livros…

A beautiful book with very usable recipes and photos that make you want to try everything! I'm not really a vegetarian but using these recipes, could easily become one.

The cookbook is fabulous and it was delivered within two days of my order being placed. Wonderful service

The book is great has lots of great cooking ideas, however the packaging by Amazon.sa was horrible, just an envelope! The book cover was damaged and it might have been even a previous return item.

This book is a feast for the eyes in the imagination. For example the cauliflower grape and cheddar saladwith raisins and toasted hazelnuts is outstanding. Who would've thought of honey roasted carrots with tahini yogurt? Slow cooked chickpeas on toast with poached eggs sound like anything special, but when slow cooked as described this recipe is outstanding. The cauliflower cake is also a very unusual concept. The photo cop my eye. I had to try it.