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, Reference, Vegetarian, Culinary, Cuisine, Health
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...
  • Mir
    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 ...