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Descriptions du produit




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

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.

  --Ce texte fait référence à l'édition Relié .

Revue de presse

"Its this approachability that is the books greatest strength; it gives inspiration, as well as just great recipes, and it's not just for vegetarians." (Time out)

"A riot of colours, combinations and characteristically striking flavours." (Waitrose Kitchen)

"Even the most passionate carnivore might be surprised by the wealth of veg-based recipes on offer here. An exciting introduction to meat-free eating." (Grazia)

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Détails sur le produit

  • Relié: 352 pages
  • Editeur : Ebury Press (11 septembre 2014)
  • Collection : EBURY PRESS
  • Langue : Anglais
  • ISBN-10: 009195715X
  • ISBN-13: 978-0091957155
  • Dimensions du produit: 20,3 x 3,2 x 27,7 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (4 commentaires client)
  • Classement des meilleures ventes d'Amazon: 4.153 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
  • Table des matières complète
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Par Gwanette sur 25 octobre 2014
Format: Relié Achat vérifié
Ce livre est magnifique. On a envie de goûter chacun de ces plats. Rien qu'en regardant les photos, on sent les odeurs et l'eau nous vient a la bouche. Même mon ado de fils m'a dit que les photos lui donnaient envie de manger des légumes....
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Format: Relié Achat vérifié
I loved this book and use it all the time. It is absolutely wonderful with creative and interesting ideas as to what to do with a carrot or a tomato or a fig or whatever. I can't put it down.
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Par Loredana sur 8 novembre 2014
Format: Relié Achat vérifié
SUPER - plein de recettes et moins de contexte culturel que dans les autres livres de Ottolenghi.
un must si vous aimez la cuisine du moyen-orient! Plaisir et saveurs!!!
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Par arvdh sur 26 octobre 2014
Format: Relié Achat vérifié
Source d'inspiration inépuisable ... Hélas pas traduit en français ce qui aurait permis à toute la famille d'utiliser le livre.
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Commentaires client les plus utiles sur (beta) 96 commentaires
103 internautes sur 106 ont trouvé ce commentaire utile 
Trendy, bold, brilliant pairings and ideas: He will help you own your vegetarian dishes 14 octobre 2014
Par I Do the Speed Limit - Publié sur
Format: Relié Achat vérifié
Interesting....How people pick up certain new cookbooks, and immediately fall into two distinct camps. Some rave about it; some immediately start to complain. How can their opinions differ so significantly? "Plenty More" will be one of those books to cause immediate awe or swift disapproval. From working with the book for several months now, I know this book warrants a five-star rating, and that the majority of readers will feel the same. Same as the ratings and reviews for Ottolenghi's book "Plenty": Most will rave, and a few just will not want to--or will not have time to--tackle the chore of dealing with many of the ingredients on fairly long ingredient lists. This book is very much like "Plenty", except Ottolenghi has broadened his experience, looked--and leaped--forward and taken on new flavors and ingredients.

Those who criticize will claim that it contains hard-to-find ingredients, some unfamiliar techniques, unusual combinations of flavors, unfamiliar foods and flavors, long ingredient lists....and that will be very true for most home cooks. But those who get excited about this book, those whose hearts will start racing when they browse through the pictures and pages on the "Look Inside" feature on this product page, will ask and declare:

Isn't that what a fabulous, ground-breaking, cookbook is supposed to do? Is that not what you should be looking for in new cookbook?" I say, "Yes!" Bring on the new flavors and combinations, expose me to the unfamiliar, help my family to embrace new taste sensations.

So I tell myself, and I'll suggest the same to you: Step outside of the box. Get outside of your comfort zone. Start making some outstanding vegetarian dishes.

And this great chef, with his great idea-producing staff, will help you take that (sometimes/somewhat) uncomfortable step forward. This book will provide guidance, coaxing, reassurance to help you retrieve your comfort zone, while expanding your palate and taking on new dimensions as a home cook. Practice makes perfect: The first time you look at a recipe, you may see it as a long list of ingredients. The second time you make the recipe, all the pieces fall into place and you realize it was not hard to accomplish. Suddenly, you'll realize you have another fab veg dish under your belt.

(On the other hand, if your lifestyle does not allow you to tackle daily trips to the market and long ingredient lists, it may not be the right time for you to indulge in this book. You will either consider the book a challenge, or you will say the book is not right for you right now, and pass it by for the time being.)

So, if you choose to take on the challenge, prepare yourself: If you pick up this much-anticipated, worthy, brilliant book, you will be:

--getting very cozy with cilantro: Forty-seven recipes in this book use cupfuls upon cupfuls of cilantro. (I know there are a lot of you out there who will have a difficult time with that...)

---Working on your produce manager to start supplying basil, dill, tarragon, chervil, all the herbs, year-round, just like he does for parsley and cilantro. This chef uses huge, copious amounts of herbs and a large variety of spices. The spices are easy to find, it's the fresh herbs that you find at the store, two or three sprigs in measly little clear plastic bags for big bucks--that will not do for the recipes in this book. (I'm going to have to beef up the plants in my veggie gardens, but even that will not take care of the dill and basil I will need off-season....)

--Going out to search for barberries. (And if you can't find them there are substitutes to use until you convince your produce manager to stock them. (Sometimes sour cherries, or dried cherries or dried cranberries and lime.)) You will also be looking for umeboshi plums at your Asian market.

--Finding a greengrocer that is willing to provide you with baby endive, baby plum tomatoes, purple sprouting broccoli (no regular broccoli in this book), black garlic, sorrel, sprouts, seeds and many more. (Maybe you live in an area that has access to this type of produce, but a majority of us do not have that luxury.)

--Embracing bitter flavors (not excessively bitter, but complimentary bitter. I don't want to scare you off....It is usually in the form of brassicas, other greens and some root vegetables.)

I'm not talking extremism here, because there is a gentleness, a coaxing, involved in these recipes; nothing in excess (well, except the herbs); just an invitation: What can a bit of bitter green hurt you? What can cups of beautiful herb leaves hurt you? What can a new tart berry, or any new ingredient hurt you if it is done as a complimentary flavor? What can bold, lively colors hurt you?

Did you like his first book "Plenty"? You will be so pleased with this new one! Ottolenghi got you to get comfortable with veggies in his first book; in this one he helps you own them. He--and his restaurant co-workers--have blossomed, and surged forward, and taken charge of the vegetable world; legumes and beans and eggs, too. They revel in it and cozy up to all the possible flavors--then help you to do the same.

Measurements are in both US/Imperial and metric. Page layout is easy for the eyes to follow. Type style and size are easy on the eye. Photos are many and superior (in all ways).

There are too many great recipes for me to start calling them out. I suggest you take a browse through the "Look Inside" feature on this product page. It shows you many salad recipes from the "Tossed" chapter of the book. Coming so near to November and American Thanksgiving and everybody's Holiday Season, I could not help but picture so many of these beautiful dishes as part of a Holiday table. Plenty that can be made ahead of time, and they are stunning to behold.

Here are more of my notes, if you still can't decide whether or not to add this to your collection: (You know you can stop reading any time, don't you?)

Simple, beautiful, luscious:
--Celery salad with Feta and Soft-Boiled Egg, with lemon segments, capers, chiles and cilantro.
--A touch of fish sauce on pomelo.
--Quinoa included in salads: Tart apple and celery root with lemon, chile and cilantro; cannellini beans with parsley, mint, scallions and lemon.

Worth the price of the book:
--The technique of beginning to caramelize sugar, then adding halved fresh figs, then continuing the process. He does it in a non-stick pan. Does it with oranges, too.

**I received a temporary download of this book from the publisher. Having it in hand for the past few months, I will have to let it go now. But I will be putting a book order together soon, and this will definitely be on my list! EDIT: I purchased this book from Amazon, and you can see the "Verified Purchase" tag at the top of this review.
27 internautes sur 27 ont trouvé ce commentaire utile 
I love cooking. Vegetarian food has always been a bit ... 18 octobre 2014
Par CarolHannah - Publié sur
Format: Format Kindle Achat vérifié
Maybe this is not for everyone, but it sure is for me. I love cooking. Vegetarian food has always been a bit of a challenge. Having guests rave over vegetables is a real accomplishment for me. The photos are beautiful and inspiring. I love all of his books, but this is my all time favorite! Yes, there are some ingredients I did not have. Is that not the fun of cooking? Incorporating new ideas and flavors into my meals- yay! (Iranian limes hard to find? Hello, go to Amazon and they will be at your front door in no time.). I agree with a prior reviewer. If you preview the book on line you will know right up front if the recipes are too involved for you. Personally I can not get enough of this book. Just brilliant!
15 internautes sur 16 ont trouvé ce commentaire utile 
Fantastic. I've made about 8 recipes so far 26 octobre 2014
Par Dana - Publié sur
Format: Relié Achat vérifié
Fantastic. I've made about 8 recipes so far, and while some are time consuming and do indeed require harder to find ingredients, the results are stunning. Ottolenghi elevates the vegetable to new heights. The dishes are delicious and gorgeous. I'm completely inspired and smitten.
24 internautes sur 28 ont trouvé ce commentaire utile 
New vegetable recipes in your own kitchen like you've never tried them before! 14 octobre 2014
Par joosyfroot - Publié sur
Format: Relié Achat vérifié
Ottolenghi's Plenty was great, but dare I say Plenty More may be even better? I've said it! Plenty More's vegetarian recipes look absolutely stunning and each one reflects the passion and appreciation Ottolenghi has for bringing out the potential flavors of each vegetable. Whereas in Plenty, Ottolenghi grouped recipes according to a single vegetable ingredient, in Plenty More he organizes the recipes according to simple cooking techniques (i.e.. tossed, steamed, blanched, simmered, briased, grilled, roasted, etc..) that pair together vegetables for the ultimate unique taste and balance that makes you go, wow! These new dishes do not only compliment his previous books, but they express a sort of drastic transformation in further embracing vegetables and just how wholesome and satisfying vegetarian cooking can be.

Note, sometimes a recipe will call for a long list of ingredients, but don't let that turn you away from this book. If the recipes in the "look inside" preview appeal to you, then you may want to take the plunge and purchase this. A lot of the ingredients I've been easily able to find and for others, Ottolenghi will offer a substitute ingredient where appropriate (not all of them, but then again I don't expect to find every ingredient for every recipe in a book I purchase). I've already marked off so many dishes I will be trying first. The recipes are in fact very doable. Some recipes require more prep than others, but the texture you get after the first few bites I would imagine, makes it all worthwhile.
10 internautes sur 10 ont trouvé ce commentaire utile 
Killing off boredom in vegetarian cooking, once and for all 31 octobre 2014
Par Blue in Washington - Publié sur
Format: Relié
This is an amazing extension of the original "Plenty". Beautifully presented, like its predecesors, author Ottalenghi pushes vegetable, legume and condiment boundaries much further. There is wonderful imagination here, and the reader's first reaction after scanning the book (beyond, "Wow, where did that come from?") is, "i need to get to the market, right now!"

Still drawing on his Middle-Eastern roots, Ottalenghi, is combining eggplant, figs, nuts and newly-popular grains in interesting ways. But there are a lot of new varieties--barley, Iranian spices, etc. that are introduced. The chapters are listed by methodology i.e. tossed, steamed, simmered, braised, fried, etc, but desserts are listed simply as "sweetened". And that latter chapter makes the new book worth getting by itself.

I've been using "Plenty" for several years and it's drastically changed the way I cook for our vegetarian household. "Jerusalem" and "Ottalenghi" lengthened the list of possibilities in wonderful ways. "Plenty More" may turn out to be the best yet as it brings some interesting shopping and preparation challenges and subsequently, some changes in eating habits. And change is good, right?

A final thought, this new book would make a great holiday gift for any number of my relatives and friends who are trying to shift to healthier eating without sacrificing strong, distinct flavor.
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