Plenty: Vibrant Vegetable Recipes from London's Ottolenghi: 3 Hardcover – Illustrated, 23 March 2011
- Hardcover : 288 pages
- ISBN-10 : 1452101248
- ISBN-13 : 978-1452101248
- Product Dimensions : 20.32 x 3.81 x 27.94 cm
- Publisher : Danerhouse; Illustrated Edition (23 March 2011)
- Language: : English
- Best Sellers Rank: 6,149 in Books (See Top 100 in Books)
- Customer Reviews:
"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
"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
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
From the Publisher
Quinoa and grilled sourdough salad
This summery bread salad isn't much short of a whole meal. I have taken the traditional Arab fattoush, changed the bread and bulked it up with quinoa, which is the only grain I dare to use in this salad as it's very light and delicate. A lot rests here on the poor tomato. If your tomatoes are sweet and juicy you may not need as much dressing to perk them up. If they are 'dry' and bland you may want to add a bit more. Leave the prepared salad to sit a little so the bread croutons can soften up - unless you want them mega-crunchy.
Preheat the oven to 350 degrees Fahrenheit. Place the quinoa in a saucepan of boiling water and cook for 9 minutes, or until tender. Drain in a fine sieve, rinse under cold water and leave to dry.
Brush the bread with a little bit of olive oil and sprinkle with some salt. Lay the slices on a baking sheet and bake for about 10 minutes, turning them over halfway through. The bread should be completely dry and crisp. Remove from the oven and allow to cool down, then break by hand into different-sized pieces.
Cut the tomatoes into roughly 3/4-ince dice and put in a mixing bowl. Cut the cucumbers into similar-size pieces and add to the tomatoes. Add all the remaining ingredients, including the quinoa and croutons, and stir gently until everything is mixed well together. Taste and adjust the seasoning.
- 1/4 cup quinoa
- 4 slices sourdough bread
- 1/3 cup olive oil, plus extra to brush the bread
- 4 ripe medium tomatoes
- 3 small cucumbers, unpeeled
- 1/2 small red onion, very thinly sliced
- 4 tbsp chopped cilantro
- 1 1/2 tbsp chopped mint
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
- 3/4 tbsp red wine vinegar
- 2 small garlic cloves, crushed
- black pepper
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Top reviews from Australia
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These recipes are based on meatless dishes and reflect eclectic influences including the Middle East, South East Asia and Latin America. The book is full of delicious, mouth-watering recipes.
The chapter headings may give some idea:
Courgettes and Other Squashes
The Mighty Aubergine
Leaves Cooked and Raw
Pasta, Polenta, Couscous
Fruit with Cheese
The recipes are accompanied by anecdotes and by mouth-wateringly beautiful photographs. The instructions are clear and easy to follow. The amount of preparation required varies between dishes: some are quick and easy, others will require more time. But it's worth it. There is a recipe here for just about any occasion.
Top reviews from other countries
A little complaint to the publisher and designer (and the reason for 4 instead of 5 stars): the spongy cover is easily pierced and damaged and is not practical for a cookery book. It looks scruffy and cheap when this happens and I doubt it will last for many years as I would expect from a cookery book. Please think about how a book will be used (yes, people do actually cook from recipe books, not just browse the lovely photos!). A normal hardcover would be more suitable.
Great recipes for good looking tasty dishes that don't required too much technique or time. And an inspiration for new ways to combine ingredients ( eg aubergine and mango!)