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Description
shimano m9100 pedals Shimano PD-M520 SPD Pedals BlackPD M9100 XTR SPD Wider edge to edge contact area provides solid pedal shoe interface and transmits power efficiently Cylindrical contact area sheds mud better for consistent stepping in & out 2 axle length options Crank surface Pedal center : 52 mm, 55 mm Better mud clearance Stress free pedaling Improved axle durability SPECS PEDAL AXLE MATERIAL: Chromoly Steel PEDAL BODY MATERIAL: Aluminum AVERAGE WEIGHT: 314g,310g PEDAL, PD M820, SAINT, SPD PEDAL,
PD-M9100 XTR SPD
SPECS
PEDAL AXLE MATERIAL: Chromoly Steel
PEDAL BODY MATERIAL: Aluminum
AVERAGE WEIGHT: 314g,310g
PEDAL BODY MATERIAL: Aluminum
AVERAGE WEIGHT: 314g,310g
PEDAL, PD-M820, SAINT, SPD PEDAL, W/CLEAT(SM-SH51)
- Better grip when not stepped-in
- Target weight : 568g (target weight)
- Wider contact area
- 4 adjustable pins height on each platform
- 2.5mm, 1.85mm or no pins
- Lower stack height and less chance of hitting the obstacles
- Thinner pedal body
- More stability in combination with AM shoes
SPECS
PEDAL AXLE MATERIAL: Chromoly Steel
CARTRIDGE AXLE: X
PEDAL BODY MATERIAL: Aluminum
AVERAGE WEIGHT: 568g
PEDAL, PD-M8120, DEORE XT, SPD PEDAL, W/CLEAT(SM-SH51)
- SHIMANO's DEORE XT PD-M8120 trail pedal features enhanced stiffness and stability for rough trails and aggressive riding. A wider and longer contact area provides efficient power transfer and improved bike control. The pedal's integrated cage protects bindings from impacts and acts as a guide for easier engagement.
- Wider and longer pedal–shoe contact area transmits power efficiently and improves bike control
- Fine-tuned to work efficiently with ME and AM series Off-Road shoes
- Integrated cage protects binding from impacts and acts as a guide to make stepping-in easier
- 1.0 mm cleat spacers included
SPECS
PEDAL AXLE MATERIAL: Chromoly Steel
CARTRIDGE AXLE: X
PEDAL BODY MATERIAL: Aluminum
PEDAL, PD-M8100, DEORE XT, SPD PEDAL, W/CLEAT(SM-SH51)
- SHIMANO's DEORE XT PD-M8100 pedal features a stiff and lightweight design for efficient XC pedaling. Wider edge-to-edge contact points offer more efficient power transfer and strategic pedal body design enhances mud shedding
- Wider edge-to-edge pedal–shoe interface transmits power efficiently
- Works best with XC series shoes
- 1.0 mm cleat spacers included
- Stiff and lightweight design assists aggressive trail riding
SPECS
PEDAL AXLE MATERIAL: Chromoly Steel
CARTRIDGE AXLE: X
PEDAL BODY MATERIAL: Aluminum
AVERAGE WEIGHT: 342g
PEDAL, PD-EH500, SPD PEDAL, LIGHT ACTION , W/CLEAT (SM-SH56)
- Efficient SPD step-in design on one side with a flat platform on the other
- Improved flat side grip and control
- Low-maintenance, sealed cartridge axle unit
- Adjustable entry and release tension settings
- Great pedal option for your indoor cycling or stationary bicycle
SPECS
PEDAL AXLE MATERIAL: Chromoly Steel
CARTRIDGE AXLE: X
PEDAL BODY MATERIAL: Aluminum
AVERAGE WEIGHT: 383g
PEDAL, PD-M520L SPD PEDAL, BLACK, W/CLEAT (SM-SH51)
- The open binding mechanism is designed to better shed mud
- Open design pedal in economical price
- Low maintenance sealed bearing cartridge axle
SPECS
PEDAL AXLE MATERIAL: Chromoly Steel
CARTRIDGE AXLE: X
PEDAL BODY MATERIAL: Aluminum
AVERAGE WEIGHT: 380g
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4.4 ★★★★★
Based on 634 reviews
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Product Reviews
★★★★★ 5
Great book!
Format: Paperback
I absolutely love this book! This is a very simple book but incredibly informatively written. Thoroughly enjoyed it!
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Reviewed in the United States on March 4, 2025
★★★★★ 5
Flavor-packed and accessible recipes
Format: Hardcover
This book delivers. It is structured sensibly, with categories for Snacks, Salad, Carbs, Surf & Turf, Chicken, Veg, Sandos (sandwiches), Breakfast, and Sweets. The ingredient lists are broken down by category, making it easy to identify the produce, dairy, protein, and pantry ingredients you need to assemble, and ingredient prep is thankfully built into the recipe directions, rather than the ingredient lists, so there's no time wasted as you cook.
The recipes are mouth watering and have relatively short but impactful ingredient lists, and are written in an accessible voice that helps the reader learn why certain choices were made. For example, the recipe for "Shells, peas & buttermilk" instructs: "Stir in a small handful of grated pecorino—this isn't a cheese sauce, so don't go too crazy here. We want to really taste the peas and mint—the cheese is there more as seasoning. The sauce should still be quite loose and brothy." These small notes help the home cook understand what the final outcome should look and taste like, beyond just the ingredient list and measurements. And the videos and audio cook-along notes are an entertaining addition that make you feel like you have Molly cooking alongside you in your kitchen—definitely an innovation over the many other cookbooks I own.
As Molly notes in the foreword, the recipes are all purposefully balanced with hits of fat, acid, and (for some) spice. Most of the recipes are not exactly healthy—many call for butter, cheese, heavy cream, and/or oil—but after cooking a few recipes already, I can say that these ingredients pay off in the final product.
There are a large volume of recipes in this book, which I prefer over more minimal books—you'll probably find something that sounds good to you. Recipes that stood out to me include Sizzled [store-bought] Dolmas with Yogurt and Brown-Buttered Pine Nuts; Sizzled Seedy Tomato Salad; Marinated Zucch & Mozz with Fried Sunflower Seeds; Drunken Cacio e Pepe; Grandma Pizza with Morty-D & Peperoncini Pesto [using store-bought pizza dough]; Broken Noodle Bolognese; Rigatoni with Creamed Leeks & Chive Bread Crumbs; Crispy Orecchiette with Spicy Sausage & Collard Ragu; Tangled Leek Pizza; Rarebit Mac 'n' Greens [why does a rarebit mac & cheese not exist already? brilliant]; Skirt Steak with Juicy Tomatoes & Salsa Macha; Crispy Salmon with Coconut Rice & Crackle Sauce; Hot Sauce-Braised Short Ribs with Winter Squash; Miso-Braised Chicken & Leeks; Chile-Braised Half Chicken with Caper Chimichurri; One Pot Chicken Mujadara; Curried Lentil & Sweet Potato Pot Pie; Spicy Green Fregola with Spicy Yogurt; Dilly Beans [canned white beans] & Burrata with Frizzled Shallots; Spicy Coconut-Smothered Green Beans; Sunken Drunken Apple Cake; Black Sesame Rice Pudding Brulee; Maple Ricotta Munchkins; Baklava Ruffle Pie... I could go on.
IMO this book is an improvement over Cook This Book, which featured good basic recipes but fewer innovative flavor combinations. I have fairly specific standards for recipes I actually want to cook—they should be doable within 30-60 minutes, include mostly ingredients I already have on hand, and promise better flavors than I could come up with myself—and nearly every page in my copy is dog-eared, which says a lot.
A minor note: The serif retro header font is difficult to read, the font size of the recipe text is small, and the page margins should be larger. But it's worth breaking out your readers.
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Reviewed in the United States on October 17, 2023
★★★★★ 5
More flavor, more fun
Format: Hardcover, Format: Hardcover
If you’re looking for a fun book with unique flavor combos, give More is More a go!
So far I’ve made the marinated zucchini, drunken cacio e pepe, shells peas and buttermilk, meatloaf, italian sandwich, tahini date shake, and the best cookies ever - the pistachio brown butter halva chocolate chunk cookies (a mouthful). Everything has been delicious and is on my re-make list.
Some highlights on my very long want-to-make list are her meatballs, broken noodle bolognese, chicken salad w coconut crunch & miso braised chicken.
Pros:
- Fun, creative recipes
- Recipes are written in a way that’s approachable and doable - helps build up my confidence and encourages me to try new things. Plus I know I can trust that the recipes are well thought and will work out
- Recipe pairing suggestions - this is a huge help for me personally and I’m already eating more veggies thanks to it
- Molly is very talented at creating a ton of flavor from a relatively short ingredient list
- The book has QR codes for audio and video follow alongs!
Cons:
- The header font can be hard to read, but the recipes themselves are readable
- The abbreviations can be a bit much at times, sure, but they’re just in the titles/descriptions, not the recipes themselves. Not a big detractor for me
I’ve seen some complaints that there are too many recipes from The Club. If the book had a bunch of recipes from a free site, I can see the argument for being mad about it. But there are only around a dozen recipes from The ($5/month) Club and if anything, I was happy they were printed in the book because I can now cancel my Club membership - was holding onto it because I didn’t want to lose some of my go-tos.
Molly has helped me gain confidence in the kitchen and become a more effective and efficient cook. Everything I’ve made from More is More has been fantastic so far and I’m super pumped to continue cooking through it!
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Reviewed in the United States on October 17, 2023
★★★★★ 5
From Boozy Pasta to Epic Meatloaf — A Hit!
Format: Hardcover, Format: Hardcover
This was the fifth cookbook we made in our cooking club, and I would say it has been my favorite (and the most fun) so far. Every recipe felt exciting and came with Molly’s playful twist on classics.
We cooked a full menu: the zucchini and mozzarella salad was fresh and flavorful, though zucchini can sometimes turn out a bit too soft or watery in texture. The Drunken Cacio e Pepe was creamy, delicious, and definitely on the boozy side! The meatloaf was an absolute hit, flavorful, juicy, and one of the favorites at the table. The chile-basted chicken was tasty, though a little too spicy for me. The clams with chili crisp and tofu were another flavorful surprise, while the cornbread was soft and comforting.
One standout is that Molly reinvents classics like meatloaf or cornbread in ways that feel new but still approachable. The spicy coconut-smothered green beans were so good I’ve already made them twice, once for my family, who were hesitant about the coconut, but ended up loving them.
Overall, this book delivers recipes that are exciting, delicious, and perfect for cooking with friends. For me, it’s a 20/10. Highly recommended.
*Español*
Este fue el quinto libro que hicimos en nuestro club de cocina, y diría que ha sido mi favorito (y el más divertido) hasta ahora. Cada receta resultó emocionante y con el giro creativo de Molly sobre los clásicos.
Preparamos un menú completo: la ensalada de zucchini y mozzarella estuvo fresca y sabrosa, aunque el zucchini a veces queda con una textura un poco demasiado suave o aguada. El Drunken Cacio e Pepe fue cremoso, delicioso y bastante boozy. El meatloaf fue un éxito rotundo, jugoso, lleno de sabor y de los favoritos en la mesa. El pollo con chile estuvo rico, aunque para mí un poco muy picante. Las almejas con chili crisp y tofu fueron otra sorpresa llena de sabor, y el pan de maíz quedó suave y reconfortante.
Lo mejor es cómo Molly reinventa clásicos como el meatloaf o el cornbread, haciéndolos nuevos pero aún accesibles.
Los green beans con coco picante fueron tan buenos que ya los he hecho dos veces, la primera para mi familia, que al principio dudaba del coco, pero al final les encantó.
En general, este libro ofrece recetas emocionantes, deliciosas y perfectas para cocinar en grupo. Para mí, es un 20/10. Muy recomendado.
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Reviewed in the United States on September 21, 2025
★★★★★ 4
Mostly easy recipes that taste great!
Format: Spiral-bound
This cookbook has some easy recipes and some that are a bit more involved. She has video links tho to help you along if you need it. I’ve probably made about 1/2 of the recipes in here(not the desserts) and most have been great. The miso chicken, the fried chicken, the mollzballs, the cauliflower salad, and many more were big hits with my family.
Got the spiral bound which is really nice to have!
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Reviewed in the United States on December 13, 2025