Plenty More

by Yotam Ottolenghi

from the publisher

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.

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Original Publisher
Ebury Press
Date of publication

Recommended by

Dakota Weiss

Executive Chef and owner of Estrella

He is a master of vegetarian cooking and this books proves it. The recipes are innovative and really easy to follow.

Martyna Angell

Blogger, Wholesome Cook

I find wholly vegetarian recipe collections truly inspiring, and Yotam does it so well.

Brady Lowe

Founder, Cochon555

Tom Hunt


Marc Vidal

Executive Chef of Boqueria Restaurant

Carey Polis

Editor, Bon Appetit

Killian Fox

Founder and editor of The Gannet

Molly Wizenberg

Blogger and cookbook author

Beverly Shaffer

Author, columnist and Instructor