Plenty by Yotam Ottolenghi

Plenty

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 Mediterra...


Details Plenty

TitlePlenty
ISBN9780091933685
Author
Release DateMay 1st, 2010
PublisherEbury Publishing, Random House
LanguageEnglish
GenreFood and Drink, Cookbooks, Cooking, Food, Nonfiction
Rating

Reviews Plenty

  • ·Karen·
    2013-02-10
    NEW! With ADDED UPDATES! This cookbook is so full of ZING and OOMPH that it can hardly be contained on the shelf, it buzzes and fizzes and sizzles and clamours to be taken down, lovingly caressed, and drooled over. How fusion is this? Ottolenghi was born and brought up in Jerusalem of an Italian-born father and a German-born mother. He obviously has zero preconceptions or fixed ideas in his head about what to eat with what: dinner in our house th...
  • Miriam
    2013-04-20
    Jonathan Lovekin's food photography is splendid, if not exactly ground-breaking. (Is there ground to break in food photography?)It may seem a bit odd to start a review of a cookbook by talking about the illustrations, but in this case I think they're one of the main selling points of the book. This isn't a criticism of Ottolenghi's food -- the recipes are interesting and most of them look quite tasty. However, Ottolenghi is a famous chef and food...
  • Ivonne Rovira
    2015-10-16
    As so often occurs — especially with cookbooks — how much you’ll appreciate Israeli-born and London-based celebrity chef Yotam Ottolenghi’s cookbook Plenty depends on who you are. Serious foodies eager to try vegetarian and vegan dishes will thrill at the intricately crafted dishes with exotic ingredients like Taleggio cheese, quail eggs, duck eggs, tamarind pulp, truffle oil, preserved lemon, grapeseed oil, ground dried Persian lime, the...
  • Lynne King
    2016-07-10
    What a fabulous selection of vegetarian recipes and photos. I cannot wait to start cooking! I'm not a vegetarian but it makes me tempted to become one.I would recommend this to everyone, especially those who don't like cooking, as it definitely encourages one to do so.Also a super birthday or Christmas present.
  • Trish
    2014-04-04
    This is a beautiful cookbook with spectacular ideas. Stuffed onions? It makes you want to try everything the same day you see it. I tried a few...didn't have time for the whole shebang, but I came away with the thought that the individual pieces here are excellent. Unusual, really, but excellent. In the time I had the book I did have a little trouble figuring out exactly how to use some of the dishes with my repertoire. They are good, undoubtedly...
  • claire
    2012-04-29
    This is a fabulous cookbook. Without exception, everything I've tried here was fantastic and met with compliments to the chef. One thing to keep in mind, if you're cooking for large groups, or even if you're not, but especially if you are, read the recipes carefully and make sure you have all the ingredients he calls for--some of which you may have to special order if you don't live in a big city. Also I wouldn't recommend using more than one of ...
  • Kat
    2012-10-07
    Plenty by the British Yotam Ottolenghi is Amsterdam's most popular cookbook this year and supposedly the most popular vegetarian cookbook in The Netherlands ever. And not without a reason. I've never come across a more interesting selection of delicious vegetarian recipes and love the fact that Ottolenghi brings a wide variety of vegetables, herbs and spices into the spotlight. Snapshots from an article in Amsterdam's newspaper Het Parool:Anyway,...
  • Antonia
    2015-12-19
    Although I love delicious warm food, cooking is something I would never enjoy no matter what.Stirring pots on the stove has never been a pleasure, nor has my imagination for mixing ingredients been more than blunt. After so many failed attempts and wasted time following cooking blogs recipes I decided it was time I only trust chefs with excellent reputation. For more than 2 years now Ottolenghi's book has been my secret and most valuable ingredie...
  • Lyn Elliott
    2015-12-21
    Terrific vegetable vegetarian cooking, light years away from the worthy stodgy of hunza pie and its ilk. (Yes, I did make it once, but only once). Ottolenghi's combinations are sometimes unexpected but always successful. And most make great accompaniments to meat if you're a carnivore, so it's still worth getting the book!
  • Sue
    2014-03-29
    About 35 years ago I became a Lessmeatarian, but it was only when Mark Bittman introduced me to the term that I knew anyone had described my eating philosophy. The beautiful cookbook Plenty puts not-meat front and center with big, bold dishes that feature vegetables and grains. Whether you use these recipes as mains or as sides is beside the point. Ottolenghi presents intensely flavored dishes, not uncomplicated, I might add, which will energize ...
  • Sarah
    2012-08-03
    One of of my favorite cookbooks in a long time (I basically quit buying cookbooks after Mark Bittman's amazing How to Cook Everything Vegetarian because nothing was as good as that one), but I have made a bunch of stuff from this one and it's awesome. The instructions are particularly well-done and clear, and the photography is gorgeous. I will say that if you need a cookbook featuring only ingredients found in your local supermarket, this one wi...
  • Autumn
    2011-12-10
    Beautifully photographed veggie cookbook with roots in Middle Eastern Jewish cooking. Lots of eggplant and z'atar. I like British cookbooks because you can figure out what kinds of things are in upscale groceries over there. Apparently, it's MUCH EASIER to get halloumi. I'm interested in his carmelized potato tarte tatin thing, but I know I'm never gonna cook it because of my sad inability to carmelize.
  • Jennifer (JC-S)
    2010-11-04
    ‘At the centre of each dish, .. is an ingredient, one ingredient.’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 m...
  • Zanna
    2014-06-08
    A wide range of creative, tasty, makeable recipes, and a well-organised and attractive book. I didn't enjoy the writing style (I know, a minor point!) and I wish there were some breakfast/dessert/baking recipes - Delia's vegetarian collection, for example has them, even though most desserts and baking are vegetarian. She or her editors recognised that veg*ns are unlikely to buy her non veggie cookbooks... but still want pudding!
  • Kim
    2011-06-14
    The shakshuka. Just try the Shakshuka, that is all. (Although I won't object if you use a lot less oil than Mr Ottolenghi finds necessary.)
  • Flying Monkey
    2018-01-11
    I’ve been using these recipes for about a year and found many good ones that I use time and time again. Great recipes to assist in utilizing a healthy Mediterranean lifestyle. Now if I could just stick to it. Love so many ethnic foods that I have to keep going back to all sorts of eclectic foods.
  • Sonja
    2017-08-22
    Echt een geweldig boek met fantastische recepten. De spotlights staan op groenten, veel smaken hebben een duidelijke match met het Midden-Oosten. Omdat Ottolenghi met veel smaken en aroma's werkt is de ingrediëntenlijst soms ellenlang. Exotische ingrediënten worden niet geschuwd. Maar hierin kun je ook de uitdaging zien! En je kan ze altijd vervangen door iets anders. Gelukkig maar, want er zijn geen oosterse winkels in de regio waar ik woon. M...
  • Zaynaz
    2014-06-26
    I'm surprised by how much I love this. I only got it to qualify for free shipping on an order and because of a bit of idle curiosity after a friend had waxed lyrical about the author's 'Jerusalem' cookbook (I really DON'T need any more Middle Eastern themed cookbooks). This book is awesome. I'm not vegetarian, but armed with this I pretty happily could be. So many of the recipes are unusual combinations or clever ways of serving things, but very ...
  • Sara Habein
    2011-05-04
    Plenty is the sort of cookbook that will make you hungry, even if you are actually eating while reading it. Whatever you might be eating does not seem nearly as satisfying as the dishes Yotam Ottolenghi collects in this rather sizeable volume, which includes recipes that previously appeared in the Guardian. Also? All of these recipes are vegetarian. Ottolenghi is not a vegetarian himself, but his restaurant in London’s Islington is known for it...
  • Millicent
    2014-01-24
    This is the vegetarian recipe collection from Israeli Yotam Ottolenghi who is the owner of Ottolenghi restaurant in London, UK. I am flawed by this book. Rarely do I arrange more than one week of my dinners by the recipes in one book. I have been doing just that with this book for the last 3 weeks. The recipes are divided by:RootsFunny OnionsMushroomsZucchini and other SquashesPeppersBrassicasThe Mighty EggplantTomatoesLeaves, Cooked and RawGreen...
  • Julie
    2011-04-27
    Visually stunning photographs of gourmet vegetarian faire! While on vacation, I attempted to take a photo of some food we were enjoying. Much to my surprise, I had a great deal of trouble! I now have a new appreciation for food photographers! Anyway, it's a beautiful cookbook with delicious sounding recipes. It's the kind of recipe book I would use on the weekend or when I have bags of time as the recipes are very detailed. Update: We've now trie...
  • Deb
    2011-06-28
    A stunningly gorgeous cookbook with some spectacular recipes. I would like to give it a 4.5. The book has a wonderful feel to it--you just want to hold it and never put it down. So far I have just tried the Green Couscous, which was excellent, but I have a ton of dishes tabbed to make. A cookbook to savor.Here's a link to the Green Couscous recipe and photos on my blog: http://kahakaikitchen.blogspot.com/20...Update: After spending six months coo...
  • Cynthia
    2012-11-23
    i grabbed this off a library shelf without really looking at it and was surprised to find that it was a) all vegetarian and b) really a great cookbook. It's got surprising and unusual combos of ingredients that all seem really appealing, great presentations, great photos. A friend of mine used to say "if no one has ever put limes and potatoes together in a recipe, there's probably a reason." This book could be the exception that makes that rule, ...
  • Emily
    2012-03-19
    Maybe it's all the rave reviews I read before I got my hands on it, but I found Plenty pretty underwhelming. The writing itself is kind of stilted. The photos are beautiful, but I read most of the recipes in the book, and not a single one enticed me into making it (so they may be great recipes, I can't say). Many of them call for special ingredients that are hard to find - spices likes za'atar and sumac or specialty cheeses. The book design is be...
  • Sjancourtz
    2013-09-13
    An absolutely terrific 99% vegetarian cookbook. If you like Middle Eastern food, you've got to read (and in my case, buy) this book. The emphasis is on fresh veggies and fruits, cooked simply but with wonderful spices so it's not just bland, predictable grill-plus-salad meals Especially a this time of year, the recipes for eggplant and tomatoes will knock your socks off. But there are also plenty of options for greens, winter squashes, and other ...
  • Rooks
    2015-12-01
    As a committed carnivore, I nonetheless really liked this book. Not because I could eat anything in it (there were maybe two recipes I could eat unaltered), but because I really felt inspired to think more critically, engage more actively, and work more creatively with how I do make the fruit and veg and beans and grains I'm actually willing to eat. (My eyes are as unprejudiced about books as my nose and mouth are closed-minded about food smells ...
  • Netts
    2013-08-08
    I told my mom about one of his recipes, which is very similar to one of hers, though with twice the ingredients and only half as good. She asked me what was different and then proceeded to wryly mock his choice of herbs. She's right: this isn't bad but he's trying too hard. Also, lovage is all wrong for green beans.Update: I'm adding an extra star because I've used this book several times in the past month, not necessarily following the recipes t...
  • Penny Ramirez
    2016-06-25
    I read the intro, and skimmed through the recipes. Beautiful pictures, and intriguing flavor combinations, but really? Most of this was waaaaaay more work than I want to put into food. I suspect that it would be a challenge to get many of the spices (and some of the other ingredients) out here in exurbia - and I was slightly put off by some of the less than precise "oh, you'll figure it out" instructions.But I was enchanted by the pictures. Food ...
  • Yasmine Alfouzan
    2015-11-02
    I am not vegetarian but if you think vegetarian food is boring then you are very, very wrong. Ottolenghi does those extremely well. My favorite book of his is "Jerusalem" (not vegetarian!), but this is great if you're looking for new ways to make veggies delicious. Especially if you live in the Middle East where all those ingredients are cheap and available.