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Plenty, by Yotam Ottolenghi
Download Ebook Plenty, 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 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!
- Sales Rank: #1590754 in Books
- Brand: Unknown
- Published on: 2010
- Original language: English
- Number of items: 2
- Dimensions: 10.94" h x 1.22" w x 8.03" l, 2.89 pounds
- Binding: Hardcover
- 288 pages
Review
"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
About 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.
Most helpful customer reviews
542 of 550 people found the following review helpful.
The Wait was worth it
By drybean
I have been eagerly awaiting the US release of this book since its UK release last year.
I have the (UK version) of the first Ottolenghi book, which is easily my favorite cookery book of my (embarrasingly large) collection. I've never been let down by one of his recipes, and I've made most of them.
I was so excited to receive this in the mail, and I can say that the wait for this book was worth it.
The photography is gorgeous, and for those of you who like a picture to accompany every recipe, you got it.
I love how the book is laid out in chapters by main ingredient. This is especially helpful for those who belong to a CSA/Veg Box scheme and are looking for something to do with the chard/cabbage/leeks etc.
The commentary on each recipe is thoughtful and helpful. The flavor combinations that Mr. Ottolenghi uses are thoughtful and interesting, and often allow us to enjoy a vegetable in a way that we had not previously. I often feel like I'm doing my body a favor by making one of his recipes, given that they feature abundant quantities of fresh vegetables and whole grains.
I've never written a review on Amazon before, but I do rely on them heavily when making purchases, so I wanted to pass on what a gem this book is.
23 of 23 people found the following review helpful.
Buy it! Ottolenghi's Plenty is an amazing salute to produce!
By Jennifer Guerrero
I love this book. I bought it because we were all so in love with his other book, Jerusalem. Plenty is vegetarian. Jerusalem is an omnivore book. Both are outstanding.
Everything I've made has been delicious, beautiful, and unusual. His gift with produce, herbs and spices, and technique makes this such a joy to work with. His directions are clear, and the recipes aren't overly complicated. It's easy to reproduce what you see in the photos. There are lovely photographs for many of the recipes. The binding and paper quality is top notch.
Pictured below:
1) Caramelized Garlic Tart. It's positively decadent. A nice green cafe salad was all it needed. My youngest, who detests goat cheese, gobbled hers up and proclaimed it to be the only recipe where goat cheese was fine.
2) The Leek Fritters with their yogurty, garlicky, parsley, cilantro sauce were divine. Once you get the batter together, it's as easy as pancakes.
3) The Soba Noodles with Eggplant and Mango were so flavorful, fabulously fragrant, and pretty.
4) Black Pepper Tofu. Excellent, but it melted our faces off! There's 8 chile peppers and over 1/4 c of smashed peppercorns in there!
5) Multi-Vegetable Paella - p80. Fantastic! And just a smidge spicy.
I can't wait to try the rest of the book! Buy it. If you love produce, you'll adore it!
6 of 6 people found the following review helpful.
Beautiful, but poorly organized
By E.K.
I bought this book because the photos were truly striking, the reviews were excellent, and my family is attempting to transition to a predominately plant-based diet. I'd describe myself as a strong intermediate home cook; while I'm not an expert, I like experimenting and am not afraid of unusual ingredients.
My main quibble with this book is how it's organized: by category of vegetable. While it's an interesting concept, rarely does it clearly denote if recipes are intended as appetizers, mains, sides, etc. As someone newer to a plant-based diet, I've found this pretty annoying. On more than one occasion, I've made a dish that seemed like it should have been substantial enough for a main, only to find that it would have made a much more appropriate as a side, either in quantity or composition.
My second point is simply a matter of personal taste. Most of the half dozen or so recipes we've tried have fallen strongly into the "like it, don't love it" category for me. There hasn't yet been a stand-out, excellent crowd-pleasing favorite for my family. For example, we found the gorgeous Eggplant with Buttermilk Sauce dish featured on the cover to be an interesting amalgam of flavors, but just not that...enjoyable, I guess? Though the sauce itself was really good, the combination of the eggplant, pomegranate seeds, sauce and za'atar caused puckered faces around the table. I'm finding that the strong Middle Eastern flavor influence in many of his recipes isn't my personal favorite. This, obviously, is entirely about my own palate and has nothing to do with the quality of the recipes, but since enjoying the fruits of one's labor is the primary purpose of any cookbook, I did think it was important to note that, simply put, I haven't loved any of these recipes.
Overall, this cookbook gets three stars for me at this point, but I'll continue to give it a go. Perhaps I just haven't found the right recipes yet.
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