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Product Description
Product Description
Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world.'Plenty' is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!
About the Author
Yotam Ottolenghi is co-owner of four Ottolenghi restaurants, co-author of Ottolenghi: The Cookbook and author of the weekly New Vegetarian column in the Guardian newspaper. He lives in London.<br><br>Jonathan Lovekin is a lifestyle and food photographer based in London.
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Most helpful customer reviews
29 of 29 people found the following review helpful
5.0 out of 5 stars
EXACTLY the same book,
This review is from: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi (Hardcover)
I just want to mention that Plenty (white cover) and Plenty: Vibrant Vegetable Recipes From London's Ottolenghi are EXACTLY the same book! The only little differences are :- the first is the original book published 4 the UK (2010), the other in the US (2011) - the first uses grams, millilitres, the other uses cups, ounces and pounds. Both use tsp and tbsp - the ingredients appear in the order they are used in the second book - their covers are different but all images and recipes inside the books are EXACTLY identical - some ingredients are named differently : double cream for heavy cream, caster sugar for sugar, broad beans for fava beans, etc. - the quantities in the second book are really rounded : 400g asparagus is 1 lb I bought the second book by mistake and I prefer the first one for the metric units. What a wonderful book !
16 of 16 people found the following review helpful
5.0 out of 5 stars
`At the centre of each dish, .. is an ingredient, one ingredient.',
By J. Cameron-Smith "Expect the Unexpected" (ACT, Australia) - See all my reviews (TOP 50 REVIEWER) (REAL NAME)
This review is from: Plenty (Hardcover)
In his introduction to this book, Yotam Ottolenghi writes that that each dish is based around one of his favourite ingredients. This has led to an idiosyncratic organisation of recipes: some components (such as aubergines) have their own chapter; others are organised botanically (such as brassicas) and others reflect associations that are part of the way Ottolenghi shapes his menus.These recipes are based on meatless dishes and reflect eclectic influences including the Middle East, South East Asia and Latin America. The book is full of delicious, mouth-watering recipes. The chapter headings may give some idea: Roots Funny Onions Mushrooms Courgettes and Other Squashes Capsicums Brassicas The Mighty Aubergine Tomatoes Leaves Cooked and Raw Green Things Green Beans Pulses Cereals Pasta, Polenta, Couscous Fruit with Cheese The recipes are accompanied by anecdotes and by mouth-wateringly beautiful photographs. The instructions are clear and easy to follow. The amount of preparation required varies between dishes: some are quick and easy, others will require more time. But it's worth it. There is a recipe here for just about any occasion. I first borrowed this book from the library, but quickly realised that I needed my own copy. A note for American readers: the ingredients are listed in grams and millilitres rather than cups and ounces. Jennifer Cameron-Smith
4.0 out of 5 stars
Love At First Read,
This review is from: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi (Hardcover)
When I first heard about this book, I was very excited by the buzz and that it was a vegetarian cook book made it all the most enticing to me... the stamp of approval from Bonnie Stern who is no slouch in wondeful cook book department herself didn't hurt either.What I can say is this: it is a very beautifully put together book. Lovely photos and innovative ideas with fresh spins on old faves, but this is not a book for vegans or those wanting to have a moderate diet which I guess is not really the point of this book at all. It celebrates vegetables in a classy yummy way and it is the book I would look to to create a luxurious vegetarian feast for guests that were okay with dairy. Don't get me wrong: I love this book; it is a pleasure to read and the recipes work well. I wish I could eat this way every day but alas must strive to be vegan more often than not because I m just too old to do otherwise. Having said that, this is my go to book for a splurge and for entertaining. I love all of the flavours and they take me back to my time in Israel. Buy it and savour!!
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