Cover image for Plenty more : vibrant vegetable cooking from London's Ottolenghi
Plenty more : vibrant vegetable cooking from London's Ottolenghi
Ottolenghi, Yotam.
Personal Author:
First United States edition.
Publication Information:
Berkeley : Ten Speed Press, 2014.
Physical Description:
x, 339 pages : color illustrations ; 28 cm
The hotly anticipated follow-up to London chef Yotam Ottolenghi's bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method.
General Note:
Includes index.
Tossed -- Steamed -- Blanched -- Simmered -- Braised -- Grilled -- Roasted -- Fried -- Mashed -- Cracked -- Baked -- Sweetened.
Corporate Subject:
Subject Term:
Format :


Call Number
Material Type
Home Location
Item Holds
TX837 .O886 2014 Adult Non-Fiction Open Shelf
TX837 .O886 2014 Adult Non-Fiction Non-Fiction Area-Oversize

On Order



The hotly anticipated follow-up to London chef Yotam Ottolenghi's bestselling and award-winning cookbook Plenty , featuring more than 150 vegetarian dishes organized by cooking method.

Yotam Ottolenghi is one of the world's 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 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

Author Notes

Yotam Ottolenghi was born on December 14, 1968 in Jerusalem. He is a British-based chef, cookery writer and restaurant owner. He started out as a writer working on the news desk of Haaretz, one of Israel¿s largest papers. In 1997 he moved to the UK planning to start a PhD, but before he enrolled he signed up to train at Le Cordon Bleu cookery school in London for six months. He got a job as head pastry chef at the London boutique bakery Baker & Spice and this is where he met Sami Tamimi and Dan Lepard.

Ottolenghi's cooking style is rooted in, but not confined to, his Middle Eastern upbringing: a distinctive mix of Middle Eastern flavours Syrian, Turkish, Lebanese, Iranian, and Israeli. His particular skill is in marrying the food of his native Israel with a wider range of textures and flavours from the Mediterranean, Middle East and Asia. Before turning to food and cooking, Ottolenghi was in both academia and journalism. He was a sub-editor on the news desk of Haaretz, Israel's oldest daily newspaper, and a student in Tel Aviv University.

Following a six-month course at the London-based French cookery school, Le Cordon Bleu, in 1997, Ottolenghi worked as a pastry chef at The Capital, the Michelin-starred restaurant in Knightsbridge. From there he moved to work in the pastry section of the Kensington Place restaurant and that of the sister restaurant, Launceston Place, for a year, under the chef Rowley Leigh. He eventually became head pastry chef at Baker and Spice in Chelsea, London, where he met Sami Tamimi co-founder of their delicatessens and restaurants and co-author of the Ottolenghi and Jerusalem cookery books in 1999. In 2015 his book Nopi: The Cookbook Ramael made The New Zealand Best Seller List. Ottolenghi Simple was published in September 2018.

(Bowker Author Biography)

Reviews 3

Booklist Review

Vegetarian superstar Ottolenghi's fertile imagination generously yields more vegetarian recipes from his London restaurant empire. This new cookbook divides into a dozen categories based on the vegetable cooking procedures involved: tossed, grilled, mashed, cracked, steamed, and more. Ottolenghi does not embrace veganism: many recipes make use of eggs, cheese, and other dairy products. Most recipes have long lists of ingredients to transform familiar vegetables into uncommonly savory dishes. Middle Eastern spices, cumin and turmeric especially, tend to dominate. Ottolenghi likes to play with textures, too. A rich baked pasta dish calls for broiling 'til the ziti is crisp on top. There's even a collection of sweetened vegetables that branches out into what might more familiarly be termed fruits. Some, but by no means all, of the ingredients may be challenging to source, but many staples may be readily mail-ordered via the Internet marketplace. The international popularity of Ottolenghi's Jerusalem (2012) ensures this follow-up volume's demand.--Knoblauch, Mark Copyright 2014 Booklist

Publisher's Weekly Review

Ottolenghi is a food writer for the U.K.'s Guardian, as well as the owner of three gourmet delis and London's Nopi restaurant. The heart of his operation, though, is a test kitchen nestled in a railway arch in central London, where he and his colleagues perfected the 150 recipes found here in his fourth cookbook. Offered as a sequel to his 2011 bestseller Plenty, the book is fairly dazzling in its use of obscure vegetation in the service of highly creative dishes. Barley rusks from Crete, known as dakos, are mixed in a salad with tomato and feta. Upma, an Indian semolina porridge, is flavored with ginger, peanuts, and lime pickle. Candy beets are simmered with lentils and yuzu. And familiar flavors turn up in unexpected places, as with the eggplant cheesecake and the Brussels sprout risotto. The dozen chapters are named for various cooking methods, and taken as a whole represent pretty much everything that can possibly be done to an unsuspecting veggie: tossed, steamed, blanched, simmered, braised, grilled, roasted, fried, mashed, cracked, baked, and sweetened. Cracked refers to the addition of eggs into the dish, such as in the membrillo (quince paste) and Stilton quiche. For those who prefer to hunt by ingredient, a comprehensive index points the way, from 11 recipes that employ almonds to seven options for zucchini. (Oct.) © Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

Starred Review. London chef Ottolenghi (Jerusalem), famous for his Mediterranean and Middle Eastern-inspired vegetable dishes, is credited with popularizing previously hard-to-find ingredients and inspiring some of today's hottest culinary trends. When he developed recipes for this book's best-selling predecessor, Plenty, he worked alone. For this sequel, he worked in an official test kitchen with a team of dedicated chefs to create 125 brand-new vegetable dishes, including pink grapefruit and sumac salad, eggplant with black garlic, and coated olives with spicy yogurt. These are organized by cooking method (e.g., tossed, blanched, simmered), and while they require time and finesse (tomato and pomegranate salad calls for meticulous dicing), they are often revelatory, introducing textures and flavor combinations that readers won't find elsewhere. VERDICT Ottolenghi's latest doesn't disappoint. Expect demand. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.



Introduction Vegi-renaissance Chunky green olives in olive oil; a heady marinade of soy sauce and chile; crushed chickpeas with green peas; smoky paprika in a potent dip; quinoa, bulgur, and buckwheat wedded in a citrus dressing; tahini and halvah ice cream; savory puddings; fennel braised in verjuice; Vietnamese salads and Lebanese dips; thick yogurt over smoky eggplant pulp--I could go on and on with a list that is intricate, endless, and exciting. But I wasn't always aware of this infinite bounty; it took me quite a while to discover it. Let me explain. As you grow older, I now realize, you stop being scared of some things that used to absolutely terrify you. When I was a little, for example, I couldn't stand being left on my own. I found the idea--not the experience, as I was never really left alone--petrifying. I fiercely resented the notion of spending an evening unaccompanied well into my twenties; I always had a "plan." When I finally forced myself to face this demon, I discovered, of course, that not only was my worry unfounded, I could actually feast on my time alone. Eight years ago, facing the prospect of writing a weekly vegetarian recipe in the Guardian , I found myself gripped by two such paralyzing fears. First, I didn't want to be pigeonholed as someone who cooks only vegetables. At the time, and in some senses still today, vegetables and legumes were not precisely the top choice for most cooks. Meat and fish were the undisputed heroes in lots of homes and restaurant kitchens. They got the "star treatment" in terms of attention and affection; vegetables got the supporting roles, if any. Still, I jumped into the water and, fortunately, just as I was growing up and overcoming my fear, the world of food was also growing up. We have moved forward a fair bit since 2006. Overall, more and more confirmed carnivores, chefs included, are happy to celebrate vegetables, grains, and legumes. They do so for a variety of reasons related to reducing their meat consumption: animal welfare is often quoted, as well as the environment, general sustainability, and health. However, I am convinced there is an even bigger incentive, which relates to my second big fear when I took on the Guardian column: running out of ideas. It was in only the second week of being the newspaper's vegetarian columnist that I felt the chill up my spine. I suddenly realized that I had only about four ideas up my sleeve--enough for a month--and after that, nothing! My inexperience as a recipe writer led me to think that there was a finite number of vegetarian ideas and that it wouldn't be long before I'd exhausted them. Not at all! As soon as I opened my eyes, I began discovering a world of ingredients and techniques, dishes and skills that ceaselessly informed me and fed me. And I was not the only one. Many people, initially weary of the limiting nature of the subject matter (we are, after all, never asked in a restaurant how we'd like our cauliflower cooked: medium or medium-well), had started to discover a whole range of cuisines, dishes, and ingredients that make vegetables shine like any bright star. Just like me, other cooks are finding reassurance in the abundance around them that turns the cooking of vegetables into the real deal. They are becoming more familiar with different varieties of chiles, ways of straining yogurt, new kinds of citrus (like pomelo or yuzu), whole grains and pearled grains, Japanese condiments and North African spice mixes, a vast number of dried pasta shapes, and making their own fresh pasta. They are happy to explore markets and specialty shops or go online to find an unusual dried herb or a particular brand of curry powder. They read cookbooks and watch television programs exploring recent cooking trends or complex baking techniques. The world is their oyster, only a vegetarian one, and it is varied and exciting. ------------------------------------------------------ Raw vegetable salad Certain vegetables--cauliflower, turnip, asparagus, and zucchini are all good examples--are hardly ever eaten raw in the UK. When I travel back home to visit my parents, I always enjoy a crunchy salad like this one, where the vegetables of the season are just chopped and thrown into a bowl with a fine vinaigrette. The result is stunning; it properly captures the essence of the season and is why I would make this salad only with fresh, seasonal, top-notch vegetables. This is really crucial. Ditto the dressing: if you can use a good-quality sunflower oil--one that actually tastes of sunflower seeds--it will make a real difference. The best way to cut the asparagus into strips is with a vegetable peeler. Serves four 1/3 head cauliflower (7 oz/200 g), broken into small florets 7 oz/200 g radishes (long variety if possible), thinly sliced lengthwise 6 asparagus spears (7 oz/200 g), thinly sliced lengthwise 1 cup/30 g watercress leaves 2/3 cup/100 g fresh or frozen green peas, blanched for 1 minute and refreshed 2/3 cup/20 g basil leaves scant 2/3 cup/75 g pitted Kalamata olives Dressing 1 small shallot, finely chopped (2 tbsp/20 g) 1 tsp mayonnaise 2 tbsp champagne vinegar or good-quality white wine vinegar 1½ tsp Dijon mustard 6 tbsp/90 ml good-quality sunflower oil salt and black pepper First make the dressing. Mix together the shallot, mayonnaise, vinegar, mustard, and some salt and pepper in a large bowl. Whisk well as you slowly pour in the oil, along with ¾ teaspoon salt and a good grind of black pepper. Add all the salad ingredients to the dressing, use your hands to toss everything together gently, and serve. Excerpted from Plenty More by Yotam Ottolenghi All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.