![Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi [A Cookbook]](https://images-na.ssl-images-amazon.com/images/I/71lo5j5P7OL._AC_UL165_SR165,165_.jpg)
I saw the author on CBS mornings and the food looked so healthy and delicious, I bought the book. I'm so glad I did! The flavor combinations are inventive and fun, and the author's voice on the page is anything but pretentious...it's nice and playful! I don't know what beef that Brooklyn reviewer has with the author but they obviously have something going on, lol. I live in Queens and didn't find anything pretentious about this book--the meals are super playful and easy to make, not to mention colorful and healthful. I love it!
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100% cookbook, but also 100% coffee table book
In a “pick me, choose me” kind of world, Bright Cooking jumps out at you. The truly bright yellow cover and page edges, the bold mixed font types and colors and the bowl of food pictured combine to make this book one you can not miss. The content is divided into two main sections of Elements and Dishes, and there is a bit of a paradox in that it contains a lot of simple recipes that are actually rather complex in their results, so for a kitchen adventurer, or an aspiring one, this book welcomes you into that arena.As a cookbook reader and user, this one fulfills both roles. I took this cookbook on vacation and spent time reading the introduction to understand the why of how the book came to be and through the recipes. The Elements section had me taking notes on the various from Modern Mother Sauces to Stocks to Finishings and then cross referencing my list with the various Dishes I could use them in. Having then made some (Power Powder Master recipe, Avocado-Cumin Butter, Citronette, and Turmeric-Chili Almonds), I understood that the Elements are intended to be things you make to use in your own ways too to make your own dishes POP.I made the Cucumber, Plum, and Ricotta with Citronette salad which was truly as pretty as it was filled with texture from the crunchy cucumbers and roasted pine nuts to the cool smoothness of ricotta. For the other Elements I made, they take simple things like a steak to a WOW factor when topped with the bright green avocado based compound butter, string beans topped with both the Power Powder and the Almonds. I have been sprinkling Power Powder over green salads for weeks now and there is no taste fatigue, just elevated eating.This is a cookbook to curl up with, knowing that the things you make from it will perk up your stable of rotating recipes. Chronicle Books provided me with a copy of this cookbook; the opinions shared are my unbiased review.
Top reviews from the United States
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- Reviewed in the United States on July 19, 2024
- Reviewed in the United States on December 31, 2024
- Reviewed in the United States on July 9, 2024
- Reviewed in the United States on August 10, 2024
In a “pick me, choose me” kind of world, Bright Cooking jumps out at you. The truly bright yellow cover and page edges, the bold mixed font types and colors and the bowl of food pictured combine to make this book one you can not miss. The content is divided into two main sections of Elements and Dishes, and there is a bit of a paradox in that it contains a lot of simple recipes that are actually rather complex in their results, so for a kitchen adventurer, or an aspiring one, this book welcomes you into that arena.
As a cookbook reader and user, this one fulfills both roles. I took this cookbook on vacation and spent time reading the introduction to understand the why of how the book came to be and through the recipes. The Elements section had me taking notes on the various from Modern Mother Sauces to Stocks to Finishings and then cross referencing my list with the various Dishes I could use them in. Having then made some (Power Powder Master recipe, Avocado-Cumin Butter, Citronette, and Turmeric-Chili Almonds), I understood that the Elements are intended to be things you make to use in your own ways too to make your own dishes POP.
I made the Cucumber, Plum, and Ricotta with Citronette salad which was truly as pretty as it was filled with texture from the crunchy cucumbers and roasted pine nuts to the cool smoothness of ricotta. For the other Elements I made, they take simple things like a steak to a WOW factor when topped with the bright green avocado based compound butter, string beans topped with both the Power Powder and the Almonds. I have been sprinkling Power Powder over green salads for weeks now and there is no taste fatigue, just elevated eating.
This is a cookbook to curl up with, knowing that the things you make from it will perk up your stable of rotating recipes. Chronicle Books provided me with a copy of this cookbook; the opinions shared are my unbiased review.
Images in this review
- Reviewed in the United States on July 19, 2024
This is an excellent cookbook that will enhance your library whether you have one or one hundred cookbooks. You know how that extra squeeze of lemon and pinch of salt bring out the flavors at the end of a recipe? That’s this book. I love discovering new, healthy and unique combos of food. This book more than delivers. Its also gorgeous (I liked of want it on my coffee table?!) , but it’s so much more than it’s beautiful photos. For this, the entire family and many friends are grateful! I’m also excited about all the dressings in this book. I’ve made two that are great. My friends and I try to outdo each other when we bring salad to dinner parties. This book is full of salad dressings, powders and flavor enhancers. I’m about to blow everyone away!
Here’s what I’ve made in the three days I’ve owned this book:
The tumeric ginger relish on watermelon is fantastic. I was suspect too because the dressing included fish sauce and I thought I didn’t like fish sauce. Turns out I do so the whole bottle won’t go to waste. My kids husband and guests also loved the watermelon. It’s a burst of wonderful fresh flavor in your mouth on a hot afternoon.
Next are tried the sumac yogurt which is hidden under the fennel pollen yogurt recipe. I followed the directions and my kids were suspect. It’s purple kids! They tried it and loved it. It’s actually a great compliment to watermelon too. We have been eating it by the spoonful, but plan to try it on a sandwich next week. A great addition to our yogurt recipes.
I’ve already made the cucumber plum salad twice. It’s crunchy and like the other recipes, super bright and fresh when you eat it on a hot day.
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