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Plenty Hardcover – 29 Apr 2010

4.6 out of 5 stars 468 customer reviews

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Product details

  • Hardcover: 288 pages
  • Publisher: Ebury Press (29 April 2010)
  • Language: English
  • ISBN-10: 0091933684
  • ISBN-13: 978-0091933685
  • Product Dimensions: 20.4 x 3.1 x 27.8 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (468 customer reviews)
  • Amazon Bestsellers Rank: 739 in Books (See Top 100 in Books)

More About the Author

Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis and NOPI restaurant. He writes a weekly column in the Guardian's Weekend magazine and has published four bestselling cookbooks: PLENTY and PLENTY MORE (his collection of vegetarian recipes) and, co-authored with Sami Tamimi, OTTOLENGHI: THE COOKBOOK and JERUSALEM. Yotam has made two Mediterranean Feasts series for More 4, along with a BBC4 documentary, Jerusalem on a Plate. http://www.ottolenghi.co.uk/

Product Description


"Plenty is one of those cookbooks you dribble over while flicking through its pages. [The recipes] demand to be eaten." (The Guardian)

"Plenty takes an inspired and fresh approach to vegetarian cooking. Sumptuous photographs make this an ideal gift for all foodies." (The Independent)

"The hottest cookbook of the year" (The Guardian)

"He's a genius: his isn't exactly Middle eastern cooking - he's from Jerusalem - but it draws its very breath from the explosive colours and tastes of the region." (The Scotsman)

"The man who sexed up veg." (Evening Standard)

Book Description

Award-winning follow-up to 2008's bestselling Ottolenghi: The Cookbook, vegetarian recipes from chef and restaurateur Yotam Ottolenghi. Winner of Observer Food Monthly's Cookbook of the Year 2011.

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Top Customer Reviews

Format: Hardcover Verified Purchase
If you are a fan of Ottolenghi's weekly column 'The New Vegetarian' in the Guardian, then you may (like me) vaguely remember reading some of these recipes before. You may even have cooked a few, or (more often in my case) vowed to cook them at some point, possibly cutting the recipe out, or just throwing the magazine on the stack in the corner of your cluttered desk, or kitchen table, then tidied them away and allowed the Pear Crostini (Dec 2007), or the Puy Lentil Gallette (Jan 2007), or even (shame on you) the Scrambled Smoky Duck Eggs on Sourdough (June 2008) to drop off the wipe-clean tablecloth of your culinary agenda. Which is why this book is a dream-come-true: it is a cupped palm collecting all those crumbs (adding some previously unpublished ones for good measure) and repackaging them in a stunning, beautifully photographed hardback book. 'Plenty', indeed.

I absolutely believe that this is the best book of vegetarian food I've ever read or cooked from. The reason for that is, I genuinely never once felt like I was reading or cooking from a vegetarian book. Some vegetarian cookbooks speak 'meat' as a kind of Derridean absent subtext almost as loudly as they speak vegetables; I'm thinking of recipes I remember reading in other books like 'vegetable toad in the hole'.

In Ottolenghi's cookbook the absence of meat is silenced, easy-to-forget, totally squashed and rendered unimportant in culinary terms. Of course there is no meat or fish in the 'Artichoke Gratin' (p.178) or the 'Ultimate winter couscous' (p.262) or the 'Saffron tagliatelle with spiced butter' (p.260), 'Halloween Souffles' (p.64) or 'Egg spinach and pecorino pizza' (p.156) because these recipes are complete and perfect and authentic as they are, meat would be an unnecessary embellishment.
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Format: Hardcover
My wife and I were already fanatical fans of Ottlenghi (the shop -- surely one of the world's greatest purveyor of fresh prepared salads and baked goods), and of Ottlenghi (the book), a cookbook we keep returning to for ideas. So we were delighted to see a new book from the same author/team. We've already sampled a half-dozen recipes from the new book and each one was a success. The new book is more approachable than the first, with a clean, elegant design -- and some recipes which are very straightforward in preparation lead to a transcendent result, like the Jersey Royal potato salad with pesto or the spinach pancakes. We've bookmarked the next half-dozen we want to try and will be tackling them this week!

We actually completely failed to notice that the book was a "vegetarian" book, at least in the narrow sense that it doesn't have recipes for meat. We are avowed carnivores; but the dishes are so inspiring that you might well forget meat for a meal!
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By Blue in Washington TOP 500 REVIEWERTOP 1000 REVIEWER on 2 Dec. 2011
Format: Hardcover
I cook daily for a vegetarian household and use a fair number of cookbooks to keep things interesting (Greens, Moosewood, etc.). When a friend gave us "Plenty" recently as a gift, I was a little blase about it at first--just another cookbook. But, wow, this one is really something different. With heavy emphasis on herbs and spices, this collection of recipes kicks vegetables up to a much higher level. I'm working my way through it slowly (there are a lot of requests for repeats) and so far have tried the green couscous (herbs on steroids); cauliflower frittata (you won't go back to mac and cheese); black pepper tofu (unbelievably good) and mushroom and herb polenta (the best polenta dish I've ever had). And a huge bonus--most of the dishes that I've tried so far are relatively QUICK and EASY to prepare.

The overall accent for the food in this book is Middle Eastern, with an emphasis on fresh everything, especially herbs. It does not include much for dessert, but I like that the focus is on main dishes. The photography/illustrations are lush and the food actually turns out pretty much as pictured. This is an unusually well written cookbook that actually adds something to vegetarian cooking. I just bought three more copies to send to friends for Christmas--it's that good! Highly recommended.
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By xxxx on 22 May 2010
Format: Hardcover
As a lover of Middle Eastern and Italian food, and having tried some recipes before, the quality of the recipes shouldn't have surprised me. Still this book offered a lot of lovely discoveries. Such enjoyable flavour combinations, with healthy, fresh ingredients. Truly life affirming.

Recipes are ordered in chapters like:
The mighty Aubergine
Pasta, Polenta, Couscous
Fruit with Cheese
Green Things
To name a few I particularly like.

What came as a complete surprise though, was the beautiful design of this book. A nice heavy padded hardback, which stays open on the page of your recipe. Beautiful photographs and drawings, as well as a writing style that encourages you to have a go (often providing variation ideas and side dishes by-the-by).

Reassuring bedtime reading, as well as great recipes.

If you like Middle Eastern Veggie Food, you can also find many more, less fancy but nonetheless delicious, recipes in 'Classic Vegetarian Cooking: From the Middle East and North Africa' by Habeeb Salloum that I have reviewed as well.

Plenty to enjoy!
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