Buzz
Welcome to ‘Cookbook of the Week.’ This is a series where I spotlight cookbooks that stand out, are simple to use, or hold a special place in my heart. While looking up a recipe online is convenient, there’s something magical about browsing through an exceptional cookbook.
I tend to form a bond with certain cookbooks. This week’s choice is ‘Plenty More’ by Yotam Ottolenghi. Much like last week’s pick, ‘Hershey’s Best-Loved Recipes,’ this cookbook and I share a history. The dream when buying a cookbook, whether for yourself or as a gift, is to create a lasting relationship with it, to use it for years, and to build wonderful memories every time you cook. That’s how I feel about this one – each recipe reminds me of amazing meals shared through the years.
It definitely doesn’t hurt that every single recipe is absolutely fantastic.
An overview of the book
The subtitle of Plenty More is “vibrant vegetable cooking from London’s Ottolenghi,” which conveys quite a bit. For context, “Ottolenghi” refers to the chef’s collection of upscale delis throughout London. The prices are on the higher side, but this isn’t due to any elitism—on the contrary, the food and atmosphere are incredibly welcoming. I’ve visited two locations in London and gladly spent all my money there because the dishes are so delicious, they evoke every emotion, from laughter to tears to sheer astonishment. And you can bring that emotional journey into your own home.
A fantastic cookbook for aspiring vegetable enthusiasts
The other essential part of the subtitle is the phrase “vibrant vegetable.” Yes, this is a vegetarian cookbook. No, please don’t roll your eyes. The way vegetables are transformed in these recipes is pure wizardry. Even as someone who enjoys meat, I can honestly say that I never miss it, and I’m not left wondering if any dish would taste better with a meaty addition.
Each dish is hearty and fulfilling, with even the salads bursting with flavor. One of the things I love most is how Ottolenghi incorporates unexpected ingredients in ways I’d forgotten were possible. Who would think of adding juicy lemon segments to a salad, or tossing walnut halves into pasta?
This is a fantastic cookbook for anyone looking to incorporate more vegetables into their diet or for those who are tired of the same old veggie recipes. How many times can you roast carrots and cauliflower before both you and your kids start to believe they just dislike vegetables? Plenty More takes vegetarian cooking to a new level with surprising ingredient combinations.
That being said, this book is more suitable for the experienced cook. It’s not intended for beginners or those who shy away from complex recipes. The ingredient lists can be extensive, featuring some unusual items, and the cooking methods vary. One of the things I love about Ottolenghi’s approach is how he blends ingredients from various cultures, such as kecap manis, makrut lime leaf, or nigella seeds. A seasoned cook will either hunt down these ingredients, find substitutes, or know when to skip them. Take the Iranian Vegetable Stew With Dried Lime, for example. A novice cook might be put off by the Iranian limes or barberries in the recipe, not realizing they can swap these ingredients for alternatives that capture the same flavors.
What kind of recipes can you expect?
The recipes in this book are grouped by cooking techniques. You’ll find categories such as steamed, braised, roasted, fried, and more, offering a welcome variety. For instance, 'tossed' doesn’t just refer to a simple leafy green salad (though there are those too), but could also mean a rich and satisfying eggplant dish with a flavorful dressing.
Each recipe is presented in three to six short paragraphs. While the author expects you to recognize certain cooking processes (like knowing that grinding nuts into a paste will take time and some scraping), the instructions are concise and to the point. There’s always a beautiful photo to accompany the recipes as well, which serves as eye-candy and is useful for ensuring you’re on the right track with your dish.
I have some favorite recipes from this book, but this week I decided to try something different. I made the Cauliflower Cake, and it did not disappoint. As with all the recipes in this book, the featured vegetable turns into something truly remarkable.
This savory cake incorporates red onions for both flavor and color, cauliflower for its bulk and creamy texture, along with eggs and a generous amount of grated parmesan. The cake baked up light and fluffy, with a subtle hint of turmeric adding a warm yellow color to the crumb. The aroma filling your kitchen while it bakes is simply heavenly. The sesame and nigella seed crust adds extra flavor and enhances the presentation. I’ll definitely be bookmarking this one for later.
Where to purchase it
Even if you're drawn to cookbooks simply because of their beauty, this one is a fantastic option. It features a hardcover with a stunning dark photograph on the cover. When you hold it, you'll notice that it's pleasantly soft to the touch—not like a child’s hardcover, but still reminiscent of that feeling. You’ll have to experience it yourself. My copy was a gift from a friend, but you can find it online for about $20 or in physical bookstores for roughly $30. If you love this one, be sure to watch for Ottolenghi’s latest release, Comfort, which will be available in the U.S. on Oct. 8 of this year.
