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Yotam Ottolenghi

Plenty Hardcover – 3 May 2010

by Yotam Ottolenghi (Author)

3,061 ratings

in Mediterranean Food

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Award-winning follow-up to 2008's bestselling Ottolenghi- The Cookbook, vegetarian recipes from chef and restaurateur Yotam Ottolenghi. Winner of Observer Food Monthly's Cookbook of the Year.

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 devised for that column.

Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.

Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.

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Product details

Publisher : EBURY PRESS - TRADE; 1st edition (3 May 2010)
Language : English
Hardcover : 288 pages
ISBN-10 : 0091933684
ISBN-13 : 978-0091933685
Dimensions : 20.4 x 3.1 x 27.8 cm

Best Sellers Rank: 704 in Books (See Top 100 in Books)
- 1 in Middle Eastern Food
- 1 in Mediterranean Food
- 2 in International Food

Customer Reviews:
3,061 ratings

Product description

Review

Plenty is one of those cookbooks you dribble over while flicking through its pages. [The recipes] demand to be eaten. ― The Guardian

Plenty takes an inspired and fresh approach to vegetarian cooking. Sumptuous photographs make this an ideal gift for all foodies. ― The Independent

The hottest cookbook of the year ― The Guardian

He's a genius: his isn't exactly Middle eastern cooking - he's from Jerusalem - but it draws its very breath from the explosive colours and tastes of the region. ― The Scotsman

The man who sexed up veg. ― Evening Standard

Book Description

Award-winning follow-up to 2008's bestselling Ottolenghi- The Cookbook, vegetarian recipes from chef and restaurateur Yotam Ottolenghi. Winner of Observer Food Monthly's Cookbook of the Year.

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Customer reviews

5 star		81%
4 star		13%
3 star		4%
2 star		1%
1 star		2%

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kathryn

Beautiful cover

Reviewed in Australia on 21 August 2020

Verified Purchase

I purchased this cookbook as a gift, along with "Jerusalem", for a good cook who loves Ottolenghi, so I can't comment on it for myself. However, she was delighted. I really liked the cover, which is slightly padded and gives the book a luxe appearance, so perfect as a gift.

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Hilary Brooks

loved the recipes in this book but the publishers have ...

Reviewed in Australia on 10 April 2015

Verified Purchase

loved the recipes in this book but the publishers have not created an ebook that is easy to read on an iPad, choosing to merely reproduce the paper based structure. A failure in editing/publishing rather than in content I think

3 people found this helpful

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Discerno

Best vegetarian cookbook ever

Reviewed in Australia on 25 August 2019

Verified Purchase

Great cookbook with excellent photographs and outstanding recipes

One person found this helpful

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Olivia

Delicious recipes

Reviewed in Australia on 7 August 2020

Verified Purchase

Another great Ottolenghi recipe book!

Helpful

Incredible delicious and original

Reviewed in Australia on 18 December 2015

I was gifted this book for my birthday as I'm an avid cook and had heard amazing things about Ottolenghi's food. I've cooked 5 dishes from it and they were all STAND-OUTS. The heavy emphasis on herbs and spices, this collection of recipes kicks vegetables up to a much higher level. So far I have tried the green couscous (amazing); cauliflower frittata; black pepper tofu (I've cooked this 3 times now, it's so good), mushroom and herb polenta (the best polenta dish we've ever had - the kids loved it) and the ultimate mushroom lasagna. And a huge bonus--most of the dishes that I've tried so far are relatively QUICK and EASY to prepare. This is an unusually well written cookbook that actually adds something to vegetarian cooking, it makes it an experience. I have just bought 2 copies for Christmas gifts for my cousins. You don't have to be vegetarian to enjoy this food - it's for everyone. Incredible!

3 people found this helpful

Helpful

`At the centre of each dish, .. is an ingredient, one ingredient.'

Reviewed in Australia on 29 November 2013

In his introduction to this book, Yotam Ottolenghi writes that that each dish is based around one of his favourite ingredients. This has led to an idiosyncratic organisation of recipes: some components (such as aubergines) have their own chapter; others are organised botanically (such as brassicas) and others reflect associations that are part of the way Ottolenghi shapes his menus.
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:

Roots
Funny Onions
Mushrooms
Courgettes and Other Squashes
Capsicums
Brassicas
The Mighty Aubergine
Tomatoes
Leaves Cooked and Raw
Green Things
Green Beans
Pulses
Cereals
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.

Jennifer Cameron-Smith

2 people found this helpful

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Top reviews from other countries

LoveReading

Great new ideas for vegetables

Reviewed in the United Kingdom on 18 August 2018

Verified Purchase

What I like about this book is that it gives some interesting and creative new ways to cook ordinary vegetables. It does use some unusual ingredients, but most can be bought online if you are not near a suitable shop, and many are available in large supermarkets, not just specialist delis. I've tried 4 recipes so far and enjoyed them all. Looking forward to working my way through the book. Many of the recipes would work as standalone meals, while others are more suitable as side dishes or with 2 or 3 others in a mezze-style meal. It's worth reading the explanatory text as well as the instructions as Ottolenghi sometimes offers tips and ideas for substitutions if you don't have ingredients. I like that he's not too precious about following the recipes to the letter. There are lots of good photos and the recipes are clearly set out.

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.

21 people found this helpful

Meistersinger

Lots of cheese but also quite good for vegans

Reviewed in the United Kingdom on 25 August 2020

Verified Purchase

Full of recipes, clearly set out, clear instructions, not absolutely all with photographs, happily very few of those annoying “style” pictures that can waste valuable pages. The recipes rely heavily on cheese, which of course will attract plenty of tastes (and there are lots of varied cheeses, even some you might not be able to get - this just adds to the mystique of course, and could even lead to a lasting friendship with a Greek shepherd), but it also has viable vegan options if that is what you seek. I count at least 39 dishes that are either vegan or can be converted very easily, and most of those work for low-fat or no-oil vegans too. So yes there is plenty here.

9 people found this helpful

Medstudentb

Well worth the money!

Reviewed in the United Kingdom on 5 January 2017

Verified Purchase

As a new vegetarian I was looking for some inspiration and boy does this book have it! It is divided into different sections; roots, onions, mushrooms, squashes, capsicums, brassicas, aubergine, tomatoes, leaves, green things, green beans, pulses, cereals, pasta and fruit with cheese. The paper is great quality and there are lots of pictures to show the end result! Most of the ingredients are easy to get at your local store so you can crack on with the recipes immediately. I was a bit hesitant to splash out on this book but I'm really glad I have. Also eBay prices seem to equal the amazon price or exceed it.

24 people found this helpful

Simon P

Gorgonzola....isn’t vegetarian!!!!!!

Reviewed in the United Kingdom on 25 November 2019

Verified Purchase

Oh dear, when did Gorgonzola and Parmesan cheese become suitable for vegetarians, the answer, Mr Ottolenghi is they haven’t and never will due to their DoC status. Almost the first recipe I stopped at as I opened the book with excitement, which disappeared immediately seeing Gorgonzola listed, haven’t seen any fish included yet though but I’ll not hold my breath!

4 people found this helpful

Mia

Fab cook book

Reviewed in the United Kingdom on 28 February 2020

Verified Purchase

Fabulous iconic cook book , well laid out and well illustrated
Please take a moment to push the helpful button and make my time typing up and reviewing worthwhile 🥰

4 people found this helpful

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