Meringue Roulade with Rose Petals and Fresh Raspberries {Plenty More – Ten Speed Press}
Have you ever loved something so much you struggle to articulate what you love exactly? You find yourself discussing different variations of your feelings, but fall short in capturing the specifics about ‘it’? I’ll admit I’ve been stalling about writing about cookbook ‘Plenty More’ by Yotam Ottolengshi for this very reason. I feel I can’t actually convey to you exactly how extraordinary I find this cookbook to be and in the shadow of that possible failing, it has seemed better to say nothing at all. But that wouldn’t be fair, now would it?
I didn’t realize Plenty More was a cookbook about vegetables. Vegetables, legumes and grains really. Perhaps I’m superficial but I fell in love with the cover; the styling, the smooth feel that is slightly padded and absolutely the photograph. It’s what I love in a food photo, deeply colorful in a serious sort of way and somewhat purposefully wild looking and organic. As would a child before they can read the written word, I flipped from photo to photo inside the book, spending time with each image as though I was looking out a train window at a beautiful passing landscape that was asking nothing from me but perhaps to stop for a moment and soak the beauty in. The book projects a feeling, a vibe, an essence that feels like a place I definitely would like to spend time if not move there indefinitely.
Yotam Ottolenghi is the author of best seller Plenty, co-author of Ottolenghi and Jerusalem. His books are New York Times Bestsellers, and have received awards from the International Association of Culinary Professionals and the James Beard Foundation. He’s an accomplished restauranteur and lives in London. He’s the real deal. Plenty More starts with a forward describing his start down the vegetarian path via a column he penned in the Guardian. He describes his angst about taking on this regular column for fear of running out of recipes to make. Like many, the world of vegetables felt finite, unable to be built upon as is the case with meat.
Apricot, Walnut and Lavender Cake {Plenty More – Ten Speed Press}
The depth of his initial fears transformed Ottolenghi’s path to see past the perceived limitations in vegetarian recipes, to realize opportunity through broadening ingredients with inspiration from his travels as well as the expanding on methods of preparation. In fact that is what Plenty More is, how to exist in a border-less relationship with vegetables. Its chapters are organized by method: Tossed, Steamed, Blanched, Simmered, Braised, Grilled, Roasted, Fried, Mashed, Cracked, Baked and Sweetened. Already that served to open my sense of opportunity past the staid methods used by most.
In reading the forward I realized my surprise about Plenty More being a ‘vegetarian’ book. Somehow through the beautiful photographs and enticing recipes such as Slow-Cooked Chickpeas on Toast with Poached Egg, Smoky Polenta Fries, Pot Barley and Lentils with Mushrooms and Sweet Spices, Set ‘Cheesecake’ with Plum Compote, it escaped by own sense that vegetables could not be nearly as interesting as meat dishes. The recipes in Plenty More stand on their own whether the reader is vegetarian or not. You will want to make and eat these recipes.
Slow-Cooked Chickpeas on Toast with Poached Egg {Plenty More – Ten Speed Press}
Plenty More is sophisticated yet not pretentious. It’s homey and earthy, layered with flavors, ingredients you can pronounce and want to make in your own kitchen. The food is elevated because it is thoughtful and special. It’s approachable and for people who love good food, culinary travelers who revel in trying new approaches and ingredients. It is avant-garde, inviting anyone to join in. Whether one wants to build on a vegetarian repertoire, step up their trail horse vegetable side dishes, learn new methods, admire gorgeous food photography, Plenty More delivers. A note of caution however, you won’t miss the meat.
Recipe reprinted with permission from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Yotam Ottolenghi, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. I have not personally prepared any recipes in this cookbook at the time of publishing this review. I was provided a copy of the cookbook for the purposes of this review. All opinions, as always, are my own.
Mary Frances says
Yum! That meringue roulade is so elegant and delicious sounding. Great for a dinner party!
Birdie says
I’m looking forward to getting my copy …. Meringue Roulade looks amazing
J says
Love Ottolenghi & I can’t wait to try this!! Any ideas on a good place to find rosewater??
Rosanne Morrison says
I like a Winter cranberry cashew salad that I make with a poppy seed dressing.
Martina says
The thought of this meriunge roulade makes me want to bake as soon as I’m in the kitchen. Looks Ama – zing !!
Catherine Farrell says
This looks like a fabulous cookbook, and the pictures are gorgeous!
Eric says
I love Austrian potato salad. It is simply the best!
Jennifer @ Seasons and Suppers says
One of my favourite cookbooks, too! That meringue roulade is stunning 🙂
Alison says
Now that it’s warming up, I look forward to eating panzanella, a favorite vegetarian meal that I can only enjoy when the tomatoes are at their best.
Mary O. says
‘I Want Latin Twist’!
linda sch says
looking forward to harvesting produce from my garden using these inspiring recipes, especially zucchini fritters.
john hutchens says
I love using rose petals in cooking . I use them most in a beautiful green salad. The petals look very nice with the greens.
Stephanie says
I Want Latin Twist
Emily says
I was sent here by The View from Great Island. That Meringue looks so heavenly..definitely need to know what other recipes you have come up with !
sue|theviewfromgreatisland says
This is hands down my favorite cookbook, next to his ‘Jerusalem’. I can’t even open the book without getting so excited I have to put it down immediately and go cook.
Heide says
The meringue recipe is perfect for light summer entertaining. Yum!
Tricia @ Saving room for dessert says
Absolutely my favorite cookbook. I never tire of reading, cooking and scanning the recipes. Love the inspired recipes!