Plenty More

The follow-up to Plenty, organized not by ingredient but by cooking method. Ottolenghi divides 150 new vegetarian recipes into chapters like Tossed, Steamed, Blanched, Simmered, Braised, Grilled, Roasted, and Baked. The result is a book that builds your technical range as a vegetable cook.

Why Start Here

Where Plenty taught you to think about vegetables by ingredient, Plenty More teaches you to think about them by technique. This shift is useful for cooks who have already built some confidence and want to expand what they can do. A cauliflower can be roasted, grilled, simmered into soup, or shaved raw into a salad, and each method produces a completely different dish. Ottolenghi explores those possibilities with the same bold seasoning and creative layering that made the first book a landmark.

The recipes here are slightly more ambitious than in Plenty. You will find dishes that combine multiple techniques in a single plate, and the flavor profiles draw from an even wider range of influences. But the instructions remain clear and the photography continues to inspire.

What to Expect

A generous 339-page cookbook with full-color photographs throughout. The cooking-method organization makes this a useful reference once you already know your way around a kitchen. If Plenty is where you start, this is where you go next when you want more variety and deeper technique.