What do you think?
Rate this book
More With Less - Whole Food Cooking Made Irresistibly Simple
Description
A sophisicated, yet simple take on cooking with whole foods--filled with creative combinations that use fewer ingredients to elevate everyday fare into something extraordinary.
More with Less bridges the gap between quick, everyday cooking and elegant, healthy food. Using simple equation-like combinations, this book inspires readers to make luxurious meals with very few ingredients and very little time. Unlike the time-saving cookbooks that rely on processed ingredients and unhealthy shortcuts, Jodi Moreno makes beautiful ingredients and simple cooking techniques the focus of your everyday meals.
The book will also teach you how to maximize pantry ingredients and homemade condiments that quickly add layers of complexity to create elegant weeknight dinners. Start your day with the Coconut + Cherry + Oatmeal Souffle for breakfast, the Honey Roasted Nectarines + Kale with Dukkah + Oat Croutons for lunch, and finish with Crispy Cauliflower Steaks + Ginger Scallion Sauce for a light dinner. Filled with over 130 approachable recipes perfect for a busy weeknight, but also sophisticated enough to serve at a dinner party. You will find tips on how to make the most of the whole vegetable, from root to leaf, and tips for turning leftovers into something spectacular.
A sophisicated, yet simple take on cooking with whole foods--filled with creative combinations that use fewer ingredients to elevate everyday fare into something extraordinary.
More with Less bridges the gap between quick, everyday cooking and elegant, healthy food. Using simple equation-like combinations, this book inspires readers to make luxurious meals with very few ingredients and very little time. Unlike the time-saving cookbooks that rely on processed ingredients and unhealthy shortcuts, Jodi Moreno makes beautiful ingredients and simple cooking techniques the focus of your everyday meals.
The book will also teach you how to maximize pantry ingredients and homemade condiments that quickly add layers of complexity to create elegant weeknight dinners. Start your day with the Coconut + Cherry + Oatmeal Souffle for breakfast, the Honey Roasted Nectarines + Kale with Dukkah + Oat Croutons for lunch, and finish with Crispy Cauliflower Steaks + Ginger Scallion Sauce for a light dinner. Filled with over 130 approachable recipes perfect for a busy weeknight, but also sophisticated enough to serve at a dinner party. You will find tips on how to make the most of the whole vegetable, from root to leaf, and tips for turning leftovers into something spectacular.
273 pages, Hardcover
Published April 24, 2018
30 people are currently reading
109 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 9 of 9 reviews
February 7, 2018
So I love cooking books because I am terrible in the kitchen and what clear instructions on what to do and how to do it.
I will start with the positives of this book first. The cover is gorgeous, there is great photography throughout. The text is simple and clear and the instructions are actually easy to follow. The first chapter on different oils, salts, condiments and flours was actually really helpful. There are sections that I actually used, how to much your own milks, broths, drinks and dressings. Note, I read through this book in one sitting and already got up to make veggie broth to freeze. So that's a huge positive for me.
Negatives of the book is how complicated the ingredients are. I though a 'whole food cooking made simple' would be like lots of veggies and fruits mixed in with staple ingredients most people would have in their pantry. Simple recipes like soups baffled me: minestrone with quinoa and arugula and walnut pesto? What?
Honestly, in all the main recipes I would need to sub out at least three ingredients just to stay within my food budget.
Overall nice book but not economically sound for me to make these recipes and they aren't really simple if you can't make even a salad dressing without running to the store for two more ingredients.
This book was provided to me by Netgalley in exchange for an honest review.
I will start with the positives of this book first. The cover is gorgeous, there is great photography throughout. The text is simple and clear and the instructions are actually easy to follow. The first chapter on different oils, salts, condiments and flours was actually really helpful. There are sections that I actually used, how to much your own milks, broths, drinks and dressings. Note, I read through this book in one sitting and already got up to make veggie broth to freeze. So that's a huge positive for me.
Negatives of the book is how complicated the ingredients are. I though a 'whole food cooking made simple' would be like lots of veggies and fruits mixed in with staple ingredients most people would have in their pantry. Simple recipes like soups baffled me: minestrone with quinoa and arugula and walnut pesto? What?
Honestly, in all the main recipes I would need to sub out at least three ingredients just to stay within my food budget.
Overall nice book but not economically sound for me to make these recipes and they aren't really simple if you can't make even a salad dressing without running to the store for two more ingredients.
This book was provided to me by Netgalley in exchange for an honest review.
July 13, 2019
I borrowed this from the library, but as I read it and bookmarked over half the recipes and methods of creating sauces, condiments, and broths... I decided to buy the book. I love the ideals behind the recipes—simple, vegetable-based, tasty, often quick. This cookbook is now a staple in my kitchen.
June 20, 2018
Quite a beautiful book with many interesting recipes. I had to go out of my regular comfort zone and use ingredients I was not really familiar with (like almond milk, lentils, oat flour, coconut flour etc.) but the results were good.
My thanks to NetGalley for providing me with an arc in exchange for my honest review.
My thanks to NetGalley for providing me with an arc in exchange for my honest review.
July 23, 2020
This is another cookbook I would like to own. There are a lot of great recipes using vegetables and grains. Highly recommend!
July 21, 2018
This book is not like a typical cookbook.
Jodi went above and beyond in explaining her mindset to eating- with is both inspirational and achievable- even when feeding a family with small children!
I loved her outline to pantry/fridge staples, and I think it makes a great foundation for those who are just getting started with whole foods eating.
The condiments section is also dreamy- and I think those are the recipes I will get started with first. As the title suggests - most recipes are made with few sourcable ingredients, and she also gives various dietary substitutions for those who may be eating vegetarian/vegan, gluten/dairy free etc. I find this especially helpful when preparing food for friends and family who may eat differently than us.
A truly unique cookbook- that I enjoy browsing often!
Jodi went above and beyond in explaining her mindset to eating- with is both inspirational and achievable- even when feeding a family with small children!
I loved her outline to pantry/fridge staples, and I think it makes a great foundation for those who are just getting started with whole foods eating.
The condiments section is also dreamy- and I think those are the recipes I will get started with first. As the title suggests - most recipes are made with few sourcable ingredients, and she also gives various dietary substitutions for those who may be eating vegetarian/vegan, gluten/dairy free etc. I find this especially helpful when preparing food for friends and family who may eat differently than us.
A truly unique cookbook- that I enjoy browsing often!
July 4, 2018
Sections: Condiments, breakfast, soup, salads, nibbles + snacks, veggie entrees, fish, dessert. Note that this is a mainly vegetarian cookbook.
Pros: This cookbook feels fresh, healthful, and simple. Many of the recipes push one to use ingredients a bit out of one's comfort zone — with pretty solid results. The design is straightforward and approachable with nice photos of all recipes except maybe the condiments section, where visuals are more sparse. Overall, the recipes have a somewhat Asian fusion slant.
Cons: Some of the ingredients may not be handy or may be outside one's comfort zone and/or budget (i.e.: sunflower oil, microgreens, bee pollen, hazelnut milk ...). Also, no recipe time estimates are included in an obvious place.
No, thank you: Miso oats with scallions and sesame oil (This savory breakfast had the consistency of nursing home food.)
Favorites: Cucumber avocado gazpacho with nori gomasio (I was kind of on the fence with this one, but the flavors were really nice and the recipe was ready in no time.); wild rice salad with snap peas, avocado, radish, and sesame ginger dressing (Lots of fun flavors, textures, and colors in this one. A great weeknight dinner.); rainbow garden salad with eggplant, cherry tomatoes, zucchini, arugula, and quinoa (Simple, pretty, and tasty.)
Pros: This cookbook feels fresh, healthful, and simple. Many of the recipes push one to use ingredients a bit out of one's comfort zone — with pretty solid results. The design is straightforward and approachable with nice photos of all recipes except maybe the condiments section, where visuals are more sparse. Overall, the recipes have a somewhat Asian fusion slant.
Cons: Some of the ingredients may not be handy or may be outside one's comfort zone and/or budget (i.e.: sunflower oil, microgreens, bee pollen, hazelnut milk ...). Also, no recipe time estimates are included in an obvious place.
No, thank you: Miso oats with scallions and sesame oil (This savory breakfast had the consistency of nursing home food.)
Favorites: Cucumber avocado gazpacho with nori gomasio (I was kind of on the fence with this one, but the flavors were really nice and the recipe was ready in no time.); wild rice salad with snap peas, avocado, radish, and sesame ginger dressing (Lots of fun flavors, textures, and colors in this one. A great weeknight dinner.); rainbow garden salad with eggplant, cherry tomatoes, zucchini, arugula, and quinoa (Simple, pretty, and tasty.)
September 12, 2021
I’ve found a lot of plant based cookbooks to include recipes that are time consuming, complicated, and rely on obscure ingredients. This cookbook is not that. It’s full of simple, delicious recipes that are healthy and plant based. The cookbook is well organized and easy to read. I’ve found the instructions to be clear. My favorite recipes so far are the banana oat cardamom pancakes and the miso summer veggies. This is a staple in my kitchen and I lean on it for weeknight dinners due to the simplicity of the recipes.
June 24, 2019
Not a bad cookbook, it’s just not for me. Easy to follow and well laid out.
October 23, 2022
Grains and things to top with, like pestos. Coconut ginger turmeric oats, buckwheat, garlic basil cashew cream. Apple miso date crisp
Displaying 1 - 9 of 9 reviews