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Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi


LauraB

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I bought this book last fall and haven't cooked from it enough to know what I think of it.  I do love the photographs, however.  Talk about food porn!  I think they're even better than the photos in his previous two books, which weren't too shabby themselves.

I made the Spicy Chickpea and Bulgur Soup (pg 86) about a month ago.  I found it to be quite disappointing. The amount of bulgur called for was way too much as it absorbed most of the broth and the dish became more of a 'chickpea and bulgur side dish' than a soup.  It was quite spicy on its own from the harissa, but once I added the creamed feta paste the spice level fell to almost nothing.  The feta paste was very tasty on its own and made a good spread on toast.  I won't be making the soup again, but I would make the paste.

A better result was achieved with Sweet and Sour Leeks with Goat's Curd and Currants (pg 123). I had bought some gorgeous leeks from the Dupont Farmers Market and this recipe was appealing and we really enjoyed the dish. I used dried cranberries in place of the currants. The onion dressing provided a really nice tangy/sweet accent. If I make this again I would eliminate the goat cheese -- I really felt that it detracted from our enjoyment of the dish.  I'd also cook the leeks longer than the recipe directs.

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