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Product Description
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.
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.
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Customer Reviews
Most Helpful Customer Reviews
62 of 62 people found the following review helpful
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!
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!
68 of 69 people found the following review helpful
Format:Hardcover
I pre-ordered this book and was very excited to receive it, being the vegetarian food geek that I am. I thought I would start out by bookmarking just a few recipes - but ended up marking almost the entire book - I just want to cook everything! I have already made some of the recipes, which I collected from the New Vegetarian column in the Guardian. The black pepper tofu, the mee goreng, the multi-vegetable paella, the quesadillas and the winter couscous - all extremely tasty!
My perserved lemons are ready to use for the summer (thanks to an excellent recipe from the first Ottolenghi book). I plan to make at least 2 recipes from the new book each weekend! I cannot wait to make the caramelised garlic tart, the green pancakes with lime butter and every single one of the aubergine dishes.
Thank you Ottolenghi - you're a real inspiration and your food is delightful!
My perserved lemons are ready to use for the summer (thanks to an excellent recipe from the first Ottolenghi book). I plan to make at least 2 recipes from the new book each weekend! I cannot wait to make the caramelised garlic tart, the green pancakes with lime butter and every single one of the aubergine dishes.
Thank you Ottolenghi - you're a real inspiration and your food is delightful!
249 of 255 people found the following review helpful
Format:Hardcover|Amazon 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.
It's wonderful to have Ottolenghi's New Vegetarian recipes collected in one place, organized by a central ingredient, so that if you fancy an inventive egg dish or a quirky but wholesome cereal recipe, you know exactly which chapter to consult. This is a great followup to The Ottloenghi Cookbook.
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.
It's wonderful to have Ottolenghi's New Vegetarian recipes collected in one place, organized by a central ingredient, so that if you fancy an inventive egg dish or a quirky but wholesome cereal recipe, you know exactly which chapter to consult. This is a great followup to The Ottloenghi Cookbook.
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Most Recent Customer Reviews
Superb
This book is a must, for anyone who enjoys good food. Ingredients are easily assesible and instructions clear and detailed. Read more
Published 6 days ago by Mrs G M Parkes
Plenty
Just getting into vegetarian cooking and was looking for inspiration. There's not enough illustrations outlining what the finished recipe would/should look like and a lot of the... Read more
Published 16 days ago by Mandy
Plenty by Yotam Ottolenghi
I love collecting cookery books, but this one is stunning and I have been inspired to try more dishes before adding it to the bookshelf and forgetting about it. Read more
Published 18 days ago by Lulu
Beautiful, exciting, delicious recipes
After lusting over this book for years and cooking a number of recipes from it that I had found online, I finally caved in a bought it - and it's one of the best cookbook purchases... Read more
Published 1 month ago by JESSICA SPENGLER
Best vegetarian cookbook by a mile
I have been vegetarian for about 15 years and I own about 150 cookery books. I love cooking for my family and friends. Read more
Published 1 month ago by T. Fraser
Plenty of fab recipes
The recipes in this book are wonderful and inspiring. The difficult part is giving in to buying ingredients which you only need a small amount of and may never use up. Read more
Published 1 month ago by Daisygal168
Great book
I am NOT a vegetarian but also not a great meat eater so this book meets the mark. This is a REALLY good vegetarian cook book, I have loads of cook books and this one is top of the... Read more
Published 1 month ago by S Brightling
One of the best recipe books I have.
Such a great book with lovely photographs. The recipes are imaginative yet easy to prepare. And there are plenty of dishes that would appeal to non vegetarians. Read more
Published 1 month ago by Louise Worthington
Eye opener
I love his book too much .the food tastes good and its easy to follow the recipes .
The only problem is it can be expensive to cook one meal with the amount of ingredients... Read more
The only problem is it can be expensive to cook one meal with the amount of ingredients... Read more
Published 2 months ago by brenni
Beautiful healthy food
This book is perfect for anyone that loves healthy food and has access i guess to it! I live in greece and most dishes are very easy for me to make due to the ingredients of fresh... Read more
Published 2 months ago by chicaco
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