Plenty

Plenty

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 devis...

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Title:Plenty
Author:Yotam Ottolenghi
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Edition Language:English

Plenty Reviews

  • claire

    This is a fabulous cookbook. Without exception, everything I've tried here was fantastic and met with compliments to the chef. One thing to keep in mind, if you're cooking for large groups, or even if you're not, but especially if you are, read the recipes carefully and make sure you have all the ingredients he calls for--some of which you may have to special order if you don't live in a big city.

    Also I wouldn't recommend using more than one of his recipes for one meal, unless you have an entir

    This is a fabulous cookbook. Without exception, everything I've tried here was fantastic and met with compliments to the chef. One thing to keep in mind, if you're cooking for large groups, or even if you're not, but especially if you are, read the recipes carefully and make sure you have all the ingredients he calls for--some of which you may have to special order if you don't live in a big city.

    Also I wouldn't recommend using more than one of his recipes for one meal, unless you have an entire day to prep and plate everything and your kitchen timing is exceptional. Most of the ones I've tried are slightly complex--with the "Lentils with Broiled Eggplant" for instance, you are doing a fairly simple dish in 3-4 stages using stovetop, oven, and mixing several things at different times.

    It IS worth the effort, but you have to plan ahead for these recipes in my experience. Partly I think it's because he's plating these dishes for a restaurant and he's got at least a little help to do that. What I usually do is choose one as a main dish and then prepare things I'm familiar with to accompany, or I just choose a side dish or dip to go with an easier-to-prepare meal.

    Great food & presentation, flavor combinations you've probably never heard of or would ever come up with on your own (if you're American), and a dash of humor in the recipe descriptions make this one of my new faves.

  • ·Karen·

    NEW! With ADDED UPDATES!

    This cookbook is so full of ZING and OOMPH that it can hardly be contained on the shelf, it buzzes and fizzes and sizzles and clamours to be taken down, lovingly caressed, and drooled over.

    How fusion is this? Ottolenghi was born and brought up in Jerusalem of an Italian-born father and a German-born mother. He obviously has zero preconceptions or fixed ideas in his head about what to eat with what: dinner in our house this evening consisted of roast sweet potatoes, spic

    NEW! With ADDED UPDATES!

    This cookbook is so full of ZING and OOMPH that it can hardly be contained on the shelf, it buzzes and fizzes and sizzles and clamours to be taken down, lovingly caressed, and drooled over.

    How fusion is this? Ottolenghi was born and brought up in Jerusalem of an Italian-born father and a German-born mother. He obviously has zero preconceptions or fixed ideas in his head about what to eat with what: dinner in our house this evening consisted of roast sweet potatoes, spiced with ground coriander and salt, served with a crême fraîche dip that was jazzy with vivid flavours of grated ginger, lemon grass, and the zest and juice of two limes. And all on the table within thirty five minutes - yeah! And fantastic - oh wow yes. Yes.

    Another true revelation: the roast parsnip and sweet potatoes with cherry tomatoes and a caper vinaigrette, five stars for that one. And also the lentils with Gorgonzola and semi-dried tomatoes, that could turn into my new version of soul food.

    Great stuff here too:

    You'll never eat meat and two veg again.

    Update: Chickpeas with Carrot and Swiss Chard, another excellent combination. The amounts are a bit nouvelle cuisine though. Recipe for 4? Only if you have at least one course before and two to follow, like a dégustation menu or summat. Us two ate it ALL.

    ANOTHER UPDATE! See how much fun this is? I want to cook from it

    Asparagus has begun to appear on the market stalls now - Asparagus Mimosa - makes that satisfying pee smell.

    Lentils with Celeriac and Hazelnuts and Mint: weeeeeell, a little mint goes a long long way. But lovely variety of textures and the mint softened a bit as you went along.

    But gorgeous: Ragout of Mushrooms with a poached egg. The recipe called for a duck's egg, but not knowing any friendly ducks, we made do with a normal, run of the mill, (organic) chicken egg, cooked to perfection using Ottolenghi's method: Let the egg slide gently into

    water and then remove from heat immediately. Allow to sit for six minutes. The slight disadvantage is that you can only do one egg at a time - or use loads of pans - but then the eggs keep in warm water. And we only needed two, so not too long a wait. And the whole thing was probably vastly improved by the use of baker hubby's own sourdough bread, which more than compensates for the lack of duck's egg or truffle oil.

  • Sue

    About 35 years ago I became a Lessmeatarian, but it was only when Mark Bittman introduced me to the term that I knew anyone had described my eating philosophy. The beautiful cookbook

    puts not-meat front and center with big, bold dishes that feature vegetables and grains. Whether you use these recipes as mains or as sides is beside the point. Ottolenghi presents intensely flavored dishes, not uncomplicated, I might add, which will energize the taste buds no end.

    I received the book as a Chr

    About 35 years ago I became a Lessmeatarian, but it was only when Mark Bittman introduced me to the term that I knew anyone had described my eating philosophy. The beautiful cookbook

    puts not-meat front and center with big, bold dishes that feature vegetables and grains. Whether you use these recipes as mains or as sides is beside the point. Ottolenghi presents intensely flavored dishes, not uncomplicated, I might add, which will energize the taste buds no end.

    I received the book as a Christmas gift, and I’ve been trying recipes at about the rate of one per week since then. So far I have not hit a clunker. Though Ottolenghi has a fondness for crème fraiche and elegant cheeses, my favorite to date, Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette, would also please a vegan.

    So far I’ve concentrated on winter roots and squashes, but as the growing season unfolds, I’ve got my eye on recipes with asparagus and cucumber. See? It’s also a reading book.

  • Antonia

    Although I love delicious warm food, cooking is something I would never enjoy no matter what.Stirring pots on the stove has never been a pleasure, nor has my imagination for mixing ingredients been more than blunt. After so many failed attempts and wasted time following cooking blogs recipes I decided it was time I only trust chefs with excellent reputation. For more than 2 years now Ottolenghi's book has been my secret and most valuable ingredient in the kitchen. I have already cooked most of t

    Although I love delicious warm food, cooking is something I would never enjoy no matter what.Stirring pots on the stove has never been a pleasure, nor has my imagination for mixing ingredients been more than blunt. After so many failed attempts and wasted time following cooking blogs recipes I decided it was time I only trust chefs with excellent reputation. For more than 2 years now Ottolenghi's book has been my secret and most valuable ingredient in the kitchen. I have already cooked most of the recipes (Middle Eastern/Mediterranean origins) and I am more than happy that I am no longer stressing about what the outcome of my "horrible" cooking would be. I have even dared to offer some of the dishes for friends and family gatherings which has raised great compliments and praises.

  • Lyn Elliott

    Terrific vegetable vegetarian cooking, light years away from the worthy stodgy of hunza pie and its ilk. (Yes, I did make it once, but only once). Ottolenghi's combinations are sometimes unexpected but always successful. And most make great accompaniments to meat if you're a carnivore, so it's still worth getting the book!

  • Lynne King

    What a fabulous selection of vegetarian recipes and photos. I cannot wait to start cooking! I'm not a vegetarian but it makes me tempted to become one.

    I would recommend this to everyone, especially those who don't like cooking, as it definitely encourages one to do so.

    Also a super birthday or Christmas present.

  • Kat

    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 Ottolenghi brings a wide variety of vegetables, herbs and spices into the spotlight.

    Snapshots from an article in Amsterdam's newspaper

    :

    Anyway, I tried out a first - and probably the easiest, h

    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 Ottolenghi brings a wide variety of vegetables, herbs and spices into the spotlight.

    Snapshots from an article in Amsterdam's newspaper

    :

    Anyway, I tried out a first - and probably the easiest, ha! - dish from

    . And although my version looked nothing like the one in the book, it was still very, very yummy (pumpkin= comfort food). I can't wait to work my way through the rest of his recipes!

  • Miriam

    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 isn't a criticism of Ottolenghi's food -- the recipes are interesting and most of them look quite tasty. However, Ottolenghi is a famous chef and food columnist, and almost every recipe (in fact, ever

    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 isn't a criticism of Ottolenghi's food -- the recipes are interesting and most of them look quite tasty. However, Ottolenghi is a famous chef and food columnist, and almost every recipe (in fact, every single one I looked up, although I didn't check them all) is available on the internet. Also, the index is not great (it's arranged by primary ingredient but secondary ingredients are not listed), so I found it actually easier to google specific recipes rather than searching through the book. In short, I enjoyed the book but am glad I got in from the library as I don't need to own another large cookbook that I rarely consult.

    Most recipes involve a large variety of ingredients -- ones most casual cooks are unlikely to have at hand -- and a number of steps and preparations that might be intimidating to inexperience cooks; however, most of the recipes are not technically difficult. That is, they rarely involve things needing to be cooked to very precise temperatures or times, or by methods that can easily go wrong (sauces that "break" for instance). Also, he often notes which steps can and can't be done ahead of time, which is helpful in planning.

  • Trish

    This is a beautiful cookbook with spectacular ideas. Stuffed onions? It makes you want to try everything the same day you see it. I tried a few...didn't have time for the whole shebang, but I came away with the thought that the individual pieces here are excellent. Unusual, really, but excellent. In the time I had the book I did have a little trouble figuring out exactly how to use some of the dishes with my repertoire. They are good, undoubtedly delicious. But not by themselves, especially. The

    This is a beautiful cookbook with spectacular ideas. Stuffed onions? It makes you want to try everything the same day you see it. I tried a few...didn't have time for the whole shebang, but I came away with the thought that the individual pieces here are excellent. Unusual, really, but excellent. In the time I had the book I did have a little trouble figuring out exactly how to use some of the dishes with my repertoire. They are good, undoubtedly delicious. But not by themselves, especially. They'd have to fit with with whatever else was going on.

    The book is not vegan, but I think many of the recipes could be veganized easily. And the vegetarian dishes are pretty restrained on the animal products.

    Everything just looks so good! I will say I didn't like the

    as much as I anticipated, mostly because it was a little sweet for me. We had two

    already sweet vegetables, which has the effect of concentrating the sweetness. Ottolenghi then adds some sweetner in the vinagrette, which I thought unnecessary. Also, much as I love the idea of capers with this meal, it seemed like gilding the lily. It's hard to make the argument for further dressing roasted vegetables, already so easy and so good. Small quibble. It was great cold, maybe even better.

    Tried the

    , an excellent filling salad that is great for travel/work/leftovers. And it is just too easy to modify to suit what one has on hand.

    Would love to work with this a little longer.

  • Ivonne Rovira

    As so often occurs — especially with cookbooks — how much you’ll appreciate Israeli-born and London-based celebrity chef Yotam Ottolenghi’s cookbook

    depends on who you are. Serious foodies eager to try vegetarian and vegan dishes will thrill at the intricately crafted dishes with exotic ingredients like Taleggio cheese, quail eggs, duck eggs, tamarind pulp, truffle oil, preserved lemon, grapeseed oil, ground dried Persian lime, the Middle Eastern grain called freekeh, kaffir lime leaves —

    As so often occurs — especially with cookbooks — how much you’ll appreciate Israeli-born and London-based celebrity chef Yotam Ottolenghi’s cookbook

    depends on who you are. Serious foodies eager to try vegetarian and vegan dishes will thrill at the intricately crafted dishes with exotic ingredients like Taleggio cheese, quail eggs, duck eggs, tamarind pulp, truffle oil, preserved lemon, grapeseed oil, ground dried Persian lime, the Middle Eastern grain called freekeh, kaffir lime leaves — well, you get the idea. For serious foodies, this book is a five-star find!

    Incipient vegetarians will also love this cookbook. Every single recipe is vegetarian, and many are vegan. Too many are billed as appetizers (“starters” in Brit-speak), but most of those could be stretched into a nice dinner. The variety of vegetable-based dishes will astound the reader, many with a Middle Eastern flair.

    While foodies and vegetarians may love this book, Midwestern soccer moms — short on time and access to exotic ingredients — not so much.

    Still, even for cooks whose idea of exoticism runs more towards tabbouleh,

    , from-scratch burritos, or

    cake that starts with a cake-mix box, there are about one or two dozen gems in

    — definitely worth the price if you can get the cookbook in the Kindle format for $3.99 on sale, as I did. Otherwise, check the book out of the library and copy down the dozen recipes that you can adapt and actually use.

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