Plenty: Vibrant Recipes from London's Ottolenghi
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... show more
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!
Publish date: March 23rd 2011
Publisher: Chronicle Books
Pages no: 288
Edition language: English
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...
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 Otto...
I had to bring this back to the library because there were holds on it. Otherwise I would have kept on cooking -- this is a rewarding one to cook from because the food comes out looking like the pictures. This is partly because the food in the book isn't photographed in a very stylized way - but it ...
Update 3/18/12: I have made the broccolini & sweet sesame salad twice in the past two weeks, and it has earned a spot in the regular dinner rotation. For two of us it makes enough for dinner one night and leftovers for lunch the next day, and I think it's even better after sitting overnight. Cold ...
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.)