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Plenty Hardcover – Apr 29 2010

4.5 out of 5 stars 81 customer reviews

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Hardcover, Apr 29 2010
CDN$ 19.60 CDN$ 35.59

Harry Potter and the Cursed Child
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Product Details

  • Hardcover
  • Publisher: Books (April 29 2010)
  • Language: English
  • ISBN-10: 0091933684
  • ISBN-13: 978-0091933685
  • Product Dimensions: 20.4 x 3.1 x 27.8 cm
  • Shipping Weight: 1.3 Kg
  • Average Customer Review: 4.5 out of 5 stars 81 customer reviews
  • Amazon Bestsellers Rank: #403,062 in Books (See Top 100 in Books)
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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.


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Customer Reviews

4.5 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
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 !
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Format: 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
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Format: Hardcover Verified Purchase
This book is brilliant. Have been vegetarian for 30 years, vegan, raw food, macrobiotic, , you name it,.I have an extensive food prep book collectionThis is the best book I've come across in all that time. The recipes simply WORK! They're delicious, easy and quick to prepare, having just the right twist to make them gourmet quality. The ingredients are also easily available. Healthy , delicious food that's easy and quick to prepare. The best of the best.
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Format: Hardcover Verified Purchase
This book is fantastic. The combination of flavours is really creative and the recipes are relatively easy to achieve. For vegans, please note that a lot of recipes are egg and dairy-heavy, but I was able find good substitutes in many situations.
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Format: Hardcover Verified Purchase
Great choice if you are looking for colourful, delicious vegetarian recipes with something different. Includes many tasty dishes suitable for vegans. Flavours are from well combined fresh herbs, spices and seasonings, not simply the all too common reliance on the addition of cheese or cream. Recipe ingredients, while not every day staples in the vegetarian/vegan cupboard, are easily found by exploring the rest of the spices shelf in your grocery store. Contents are laid out by specific vegetable which is particularly useful and the photos are especially tempting and helpful for presentation. Recipes are great for both "at home" meals, but definitely if you want to make a statement at dinner parties. Recipes can be used with confidence when entertaining either a veg or omnivorous group. One of the "better purchases" for sure!
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Format: Hardcover Verified Purchase
I love this book . I am not a vegetarian but I am often wanting to make more vegetarian meals for our family and our friends so this is perfect for my needs. Plus the photos are done so well that they leap off the pages and onto your table
This is my favorite go to cookbook for fast and easy delcious meals to accompany meat or not
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Format: Hardcover
When I first got it I was a bit disappointed. I was hoping for something that would teach me how to make vegetables really well using spices, herbs, and technique. Instead, many recipes contain an expensive (at least in Canada) dairy product ' yogurt, cream, or a particular cheese. It's not like you can't leave them out, but some recipes seem to depend on them. It's pretty easy to make something taste good using melted taleggio or artisanal unripened goat's cheese. Other recipes also seem to contain unnecessary steps - the garlic prep in the caramelized garlic tart, for example (I have done it without par-boiling the garlic first, and it was no different) and baking the rice in the oven for the cardamom rice with yogurt (you can just do it on the stove, like normal). The recipes taste good, but overall this book isn't teaching me many useful tricks and preparations for vegetables. Updated March 2016: I've been now cooking from this book for awhile longer, and I came here to comment on it forgetting that I already had! And the reason I wanted to comment is because it *still* disappoints. I've tried at least 6-8 more recipes from the book now, and nothing yet has blown me away with taste. On top of that, the recipes still seem to generally depend on expensive or difficult to find products; and they still seem to have multiple unnecessary ingredients or steps. The black pepper tofu, aside from being WAY too peppery - that's all I could taste - also calls for 3 kinds of soy sauce, which I replaced with just one. I looked at the socca recipe, but it contains egg whites, so instead I just used David Lebovitz's recipe, which turned out very well and essentially contains chick pea flour, water, and oil.Read more ›
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