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
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.
“No chef captures the flavors of the moment better than Yotam Ottolenghi.”
“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.”
“Yotam Ottolenghi adds luscious notes to the vegetarian flavor spectrum in Plenty More.”
“Chef Yotam Ottolenghi’s Plenty More is a delicious ode to grains, legumes, and fresh vegetables.”
“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.”
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.
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.
Author: Yotam Ottolenghi
Size: 7 ⅔ x 10 ⅔" | 252 pages
The first time we tasted SQIRL's jams - Seascape Strawberry and Rose Geranium - it was nearly a religious experience. It was a lazy morning at The Sea Ranch, and we spread this ethereal jam over some rustic bread. We were instantaneous devotees.
Sqirl restaurant in Los Angeles makes their jams in copper jam pans using traditional techniques from the 1500's. Organically farmed produce, fair trade organic sugar and no commercial pectin.
Size: 8 oz.
Ingredients: Certified Organic Blackberries, Blueberries, Unrefined cane sugar, Lemon JuiceView full product details
Heavy enough to stop a door (or flatten your pickles)
Pound is a doorstop or paperweight that was inspired by traditional Japanese pickling stones. Picking stones have to be heavy enough to hold down a pickling barrel's lid. We're certainly a fan of a good pickle, but in reality ours is destined to hold a door open here at The Sea Ranch, Placewares' home on the 'breezy' Sonoma Coast.
The Pound's surface is a smooth granite stone with a rope hand strap.
Each Pound stone is unique and one-of-a-kind. Made in Kagawa, Japan.
Designer: Eiji Ota
Size: 6 x 3" | 4.5 lb
Material: Stone, rope
Care: Clean with a damp cloth and wipe dry.
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Modern and minimalist the Graf Lantz trivets are hand cut from lux German merino wool felt offering effortless table setting that transitions between all interior aesthetics. Naturally heat resistant & water repellent.
Material: 5mm merino wool felt
Size: Round 10 in. Diameter
Hand cut in Graf & Lantz's Los Angeles StudioView full product details