- Hardcover: 288 pages
- Publisher: Ebury Press (Jun 1 2010)
- Language: English
- ISBN-10: 0091933684
- ISBN-13: 978-0091933685
- Product Dimensions: 27.8 x 3 x 20.4 cm
- Shipping Weight: 1.3 Kg
- Average Customer Review: 4.5 out of 5 stars See all reviews (13 customer reviews)
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Amazon Bestsellers Rank:
#5,612 in Books (See Top 100 in Books)
- #11 in Books > Cooking, Food & Wine > Vegetables & Vegetarian > Vegetables
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Product Details |
Product Description
Product Description
With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column. Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary. Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.
About the Author
Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington, Belgravia and Kensington.
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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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