Fast Review: The master of vegetables is back at it again. And he means business.
Yotam Ottolenghi’s name is synonymous with vegetarian cooking. However, his are not the same tired dishes that you find in any average meat-free cookbook. Big, bold flavors and vibrant international seasonings make up this ‘vegi-renaissance’. While reading Plenty More you discover a world of ingredients and techniques. Once the door is opened, it becomes clear that vegetables have much more to offer than side dishes. In this fabulous follow-up to Plenty, Ottolenghi applies his wholly original approach to 150 new recipes. Snag your copy and find out how exciting vegetarian meals can be!
Who’s Kitchen Would You Find It In: fans of Ottolenghi’s Plenty, farmers market shoppers, anyone looking to add more veg to their diet
Nuts and Bolts:
Those who are already familiar with Ottolenghi’s books may be surprised by the layout of Plenty More. This hotly anticipated sequel organizes chapters by cooking technique, rather than course or ingredient. As a result, the reader grasps how this impacts layers of flavor, texture, and color in each dish. Simply roasting a lemon or braising a head of lettuce elevates even simple ingredients.
First it begins with “Tossed”, a section devoted almost entirely to salads. Visit these recipes when you are in need of crunch and fresh textures. His ‘fancy coleslaw’ is a perfect fit for that end of summer cookout! Next up, “Steamed” gently cooks rice, eggplant, and asian vegetables with water vapor. “Blanched” follows close behind, the classic technique of boiling an ingredient and then plunging it into an ice bath. Thus, preserving the crisp tender texture prized for peas, greens, and more.
Moving into the “Simmered” chapter, you find recipes featuring legumes, pasta, and soups galore. Think of it as the comfort food section. Then, the book moves on to braising. These dishes cook fresh produce low and slow, with just a touch of flavorful broth or liquid in the pan. “Grilled” is a natural section to flip to in the summertime (think lots and lots of zucchini). “Roasted” follows next, bringing all of its caramelized root vegetable goodness.
Frying makes an appearance to prepare chips, fritters, and even crispy olives with yogurt. Then, “Mashed” takes center stage. Of course there are your standard squash purees, but Plenty More also offers exotic puy lentils and minty fava beans. The creatively named “Cracked” chapter holds egg centered dishes. We can’t wait to try the ‘eggplant cheesecake! Next are all baked foods. This includes everything from stuffed peppers to savory bread puddings. Finally, we satisfy our sweet tooth in the “Sweetened” section. Frozen berries, poached quinces, grilled stone fruit…the only challenge is picking which to make first.
What to Make:
To challenge your abilities: butternut squash with buckwheat polenta and tempura lemon (p. 124), caramelized fig, orange, and feta salad (p. 32), stewed blackberries with bay custard and gin (p. 305)
When you have all day: taleggio and spinach roulade (p.278), slow cooked chickpeas on toast with poached egg (p. 106), mushroom and tarragon pithivier (p. 266), squash wtih labneh and pickled walnut salsa (p. 142)
For a quick lunch: tomato and watermelon gazpacho (p. 90), sprouting broccoli and edamame salad with curry leaves and coconut (p. 62), Indian ratatouille (p. 128), spicy scrambled eggs (p. 253)
Plenty More is by Yotam Ottolenghi. Shop all of our cookbooks here!