Plenty: Vibrant Recipes from London's Ottolenghi

Plenty: Vibrant Recipes from London's Ottolenghi

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by Yotam Ottolenghi
     
 

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Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a

Overview

Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!

Editorial Reviews

Publishers Weekly
Ottolenghi, acclaimed British restaurateur and author of the Guardian's New Vegetarian column, offers a vibrant and versatile collection of mouth-watering dishes that elevate vegetables from paltry side-dish status to superstar prominence. He combines previously published recipes with an array of new offerings that spotlight everything from root vegetables and mushrooms to legumes and grains. Highlights include leek fritters, lentils with broiled eggplant, quinoa and grilled sourdough salad, and a stunningly gorgeous salad he calls tomato party that combines multicolored tomatoes, couscous, and several herbs. Greens, both cooked and raw, receive ample attention in dishes such as chard and saffron omelets, green pancakes with lime butter, and chard cakes with sorrel sauce. He dedicates entire chapters to eggplant and tomatoes, showing the versatility of these staples in a variety of preparations. Lentils are also given proper homage in dishes such as Puy lentil galettes and Catelluccio lentils with tomatoes and Gorgonzola. Most recipes are accompanied by dazzling full-color photos that are sure to whet the appetite. While Ottolenghi may not be a well-known name to American food lovers, this excellent collection will most likely put him on the map. (Apr.)
Christopher Kimball
Any food lover who has visited London in recent years knows these gourmet take-out shops from Kensington to Notting Hill. The food is fresh and smart and so is this book. Yes, many of these recipes will require special ingredients—orange-flower water and special varieties of radicchio to name two, but you can get through most of this repertoire with what is available at any good market. Clearly, someone with a brain and a palate constructed these recipes: Pasta and Fried Zucchini Salad, Bittersweet Salad (with blood oranges, pine nuts, and ricotta), Black Pepper Tofu, and Lentils with Tomatoes and Gorgonzola. Simple food is never easy, it often disappoints, and an appealing idea often turns into a lackluster dish, but Plenty gives the home cook plenty of new ideas and recipes, especially if one is seeking a new way to cook—one with less meat and more flavor.
Founder and Editor, America's Test Kitchen
From the Publisher
"Forget about the fact that it's a vegetarian's best friend, Plenty is the sort of cookbook that any home cook will fall for. It's as meaty as its meat-filled counterparts." — Charlotte Druckman, food52.com

Ottolenghi's book "Plenty" rose to be a best seller in Britain on its release last year (it appeared here several months ago), and is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don't need meat to produce over-the-top food. — Mark Bittman, The New York Times"

The flavors in Plenty are so bright, curious and new - to my palate at least - it made me wonder, where is our Middle Eastern Mario? And how quickly can Ottolenghi open in New York?" — Christine Muhlke, food52.com"

The book that launched the cult. The recipes not only made vegetarian food sexy (note: Ottolenghi wants you to know he loves meat), they also made Western cooks crave Eastern Mediterranean flavors." - Christine Muhlke, bon appetit

Product Details

ISBN-13:
9781452101248
Publisher:
Chronicle Books LLC
Publication date:
03/23/2011
Pages:
288
Sales rank:
17,109
Product dimensions:
7.46(w) x 10.56(h) x 1.57(d)
Age Range:
18 Years

Meet the Author

Yotam Ottolenghi is co-owner of four Ottolenghi restaurants, co-author of Ottolenghi: The Cookbook and author of the weekly New Vegetarian column in the Guardian newspaper. He lives in London.

Jonathan Lovekin is a lifestyle and food photographer based in London.

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Plenty 4.7 out of 5 based on 0 ratings. 15 reviews.
Anonymous More than 1 year ago
Words can't describe my fondness for this cookbook. It is exactly the kind of food I want to be eating right now. The recipes are delicious and surprisingly simple. And although I live in Berkeley, CA and am able to find almost any ingredient I desire, Ottolenghi kindly uses mostly mainstream products. His passion for cooking and non-snobbish approach to writing his recipes are truly refreshing. This is a perfect cookbook for the experienced cook, as well as the beginner. And not just for vegetarians!
Anonymous More than 1 year ago
I purchased this book after seeing while on vacation in CA last summer. It is wonderful and I have made such interesting and flavorful vegeterian dishes from it. I have easily been able to make the dishes vegan when needed. Tonight we have the multi-vegetable paella and it was delicous. I highly recommd this book to any cook that is looking for interesting vegetarian dishes that will inspire you to think outside the box. You won't be disappointed.
Anonymous More than 1 year ago
The directions are very easy to follow and the results are delicious! This book is great for people who are hesitant about cooking (i.e. me). I do not have much confidence when it comes to the kitchen, but this book is a great learning tool. Also, I absolutely love meat and did not think that I can be satiated with all-vegetable meals. These recipes proved me wrong! The pictures are gorgeous and the short stories for each recipe are intriguing.
MomOfGuero More than 1 year ago
This cookbook is wonderful. Ottolenghi is fearless with vegetables. He treats them as sturdy rather than delicate like many vegetarian cookbooks do. This is not a book for the novice. Ottolenghi assumes for example that you already have your own pastry receipe. If one is familiar with technique, this is a wonderful addition to your kitchen.
natbobat More than 1 year ago
This book turned out to be everything I wanted in a great vegetarian (But not limited to vegetarianism) recipe book. Many of the ingredients can have meat added to them though, and still taste just as great. A lot of the ingredients can be found at Wal-Mart or Target, which is great for basically anyone.  Not only that but the recipes are easy to follow, and almost always come out tasting great. My family uses this book around 2-3 nights a week.
Anonymous More than 1 year ago
Wonderful cookbook. You wouldn't even realize it has no meat in it! (and I'm a meat eater). 
Anonymous More than 1 year ago
A real celebration of vegetables. The author has an acute sense for combining flavors to create innovative dishes. I used this book during a year of catering vegetarian meals and every recipe I tried got rave reviews.
CasiNada More than 1 year ago
The combinations and spices used have you salivating while reading the ingredient list. Straight forward recipes, nothing fussy or difficult, a cookbook worthy of its praise.
Anonymous More than 1 year ago
Simply the best of the vegetarian cookbooks i own (and i have quite a number). I do not like meat, so though not a strict vegetarian, i am always on search for new & interesting meatless recipes. "Plenty" is excellent, combining modular recipe structure, great taste combinations and non-complicated techniques. The recipes have a distinct Mediterranean flavor.
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