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

Awards:   Commended for IACP Crystal Whisk Award (Chefs/Restaurants) 2015 Short-listed for IACP Cookbook Award - Best Chefs & Restaurants 2015 Short-listed for James Beard Foundation Book Awards (Vegetables/Vegetarian) 2015
Author:   Yotam Ottolenghi
Publisher:   Potter/Ten Speed/Harmony/Rodale
ISBN:  

9781607746218


Pages:   352
Publication Date:   14 October 2014
Format:   Hardback
Availability:   In stock   Availability explained
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Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi [A Cookbook]


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Awards

  • Commended for IACP Crystal Whisk Award (Chefs/Restaurants) 2015
  • Short-listed for IACP Cookbook Award - Best Chefs & Restaurants 2015
  • Short-listed for James Beard Foundation Book Awards (Vegetables/Vegetarian) 2015

Overview

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

Full Product Details

Author:   Yotam Ottolenghi
Publisher:   Potter/Ten Speed/Harmony/Rodale
Imprint:   Ten Speed Press
Dimensions:   Width: 20.20cm , Height: 2.90cm , Length: 27.70cm
Weight:   1.486kg
ISBN:  

9781607746218


ISBN 10:   1607746212
Pages:   352
Publication Date:   14 October 2014
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In stock   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

Table of Contents

Introduction 6 About This Book 6 Taxonomy and Names 7 Gymnosperms and Angiosperms 7 Tree Biology 9 Forest Structure 18 Leaf Keys 19 Key to the Gymnosperms by Leaf Type 20 Key to Selected Angiosperm Trees by Leaf Shape 21 THE TREES Gymnosperms 26 Conifers 26 Ginkgoaceae: Ginkgo Family 27 Araucariaceae: Araucaria Family 28 Cupressaceae: Cypress Family 30 Pinaceae: Pine Family 55 Taxaceae: Yew Family 110 Angiosperms 112 Monocots 112 Arecaceae: Palm Family 112 Asparagaceae: Asparagus Family 118 Dicots 130 Adoxaceae: Moschatel Family 130 Anacardiaceae: Cashew Family 134 Apocynaceae: Oleander Family 148 Aquifoliaceae: Holly Family 149 Araliaceae: Ginseng Family 152 Asteraceae: Aster Family 152 Betulaceae: Birch Family 156 Bignoniaceae: Bignonia Family 172 Boraginaceae: Borage Family 176 Buddlejaceae: Buddleja Family 178 Burseraceae: Torchwood Family 178 Cactaceae: Cactus Family 180 Cannabaceae: Hemp Family 199 Celastraceae: Bittersweet Family 204 Cornaceae: Dogwood Family 206 Ebenaceae: Ebony Family 210 Elaeagnaceae: Oleaster Family 212 Ericaceae: Heath Family 216 Euphorbiaceae: Spurge Family 226 Fabaceae: Bean or Pea Family 230 Fagaceae: Beech or Oak Family 276 Garryaceae: Silktassel Family 320 Hamamelidaceae: Witch-hazel Family 324 Juglandaceae: Walnut Family 325 Koeberliniaceae: Allthorn Family 334 Lauraceae: Laurel Family 335 Malvaceae: Mallow Family 340 Meliaceae: Mahogany Family 346 Moraceae: Mulberry Family 346 Myoporaceae: Myoporum Family 352 Myricaceae: Wax Myrtle Family 353 Myrtaceae: Myrtle Family 354 Oleaceae: Olive Family 362 Papaveraceae: Poppy Family 378 Pittosporaceae: Cheesewood Family 379 Platanaceae: Planetree Family 381 Proteaceae: Protea Family 385 Punicaceae: Pomegranate Family 386 Rhamnaceae: Buckthorn Family 386 Rosaceae: Rose Family 402 Rubiaceae: Madder Family 454 Rutaceae: Citrus or Rue Family 456 Salicaceae: Willow Family 464 Sapindaceae: Soapberry Family 500 Sapotaceae: Sapodilla Family 514 Simaroubaceae: Quassia Family 516 Solanaceae: Nightshade Family 518 Staphyleaceae: Bladdernut Family 520 Styracaceae: Storax Family 521 Tamaricaceae: Tamarisk Family 522 Ulmaceae: Elm Family 528 Verbenaceae: Vervain Family 534 Zygophyllaceae: Caltrop Family 538 Acknowledgments 540 Abbreviations 541 Glossary 542 Index of Species 547

Reviews

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 -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 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 Moreis 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 fromPlenty More. Serious Eats


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


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


“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


Author Information

Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Food section and has a weekly column in The Guardian. His Ottolenghi Simple was selected as a best book of the year by NPR and the New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.

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