Plenty: Vibrant Vegetable Recipes from London's Ottolenghi

by Jonathan Lovekin (Photographer)

Overview

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!

Product Details

ISBN-13:	9781452101248
Publisher:	Chronicle Books
Publication date:	03/23/2011
Pages:	288
Sales rank:	18,993
Product dimensions:	7.46(w) x 10.56(h) x 1.57(d)
Age Range:	18 Years

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.

Editorial Reviews

Ottolenghi, acclaimed British restaurateur and author of the Guardian's New Vegetarian column, offers a vibrant and versatile collection of mouth-watering dishes that elevate vegetables from paltry side-dish status to superstar prominence. He combines previously published recipes with an array of new offerings that spotlight everything from root vegetables and mushrooms to legumes and grains. Highlights include leek fritters, lentils with broiled eggplant, quinoa and grilled sourdough salad, and a stunningly gorgeous salad he calls tomato party that combines multicolored tomatoes, couscous, and several herbs. Greens, both cooked and raw, receive ample attention in dishes such as chard and saffron omelets, green pancakes with lime butter, and chard cakes with sorrel sauce. He dedicates entire chapters to eggplant and tomatoes, showing the versatility of these staples in a variety of preparations. Lentils are also given proper homage in dishes such as Puy lentil galettes and Catelluccio lentils with tomatoes and Gorgonzola. Most recipes are accompanied by dazzling full-color photos that are sure to whet the appetite. While Ottolenghi may not be a well-known name to American food lovers, this excellent collection will most likely put him on the map. (Apr.)

Publishers Weekly

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"

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

From the Publisher

Any food lover who has visited London in recent years knows these gourmet take-out shops from Kensington to Notting Hill. The food is fresh and smart and so is this book. Yes, many of these recipes will require special ingredients—orange-flower water and special varieties of radicchio to name two, but you can get through most of this repertoire with what is available at any good market. Clearly, someone with a brain and a palate constructed these recipes: Pasta and Fried Zucchini Salad, Bittersweet Salad (with blood oranges, pine nuts, and ricotta), Black Pepper Tofu, and Lentils with Tomatoes and Gorgonzola. Simple food is never easy, it often disappoints, and an appealing idea often turns into a lackluster dish, but Plenty gives the home cook plenty of new ideas and recipes, especially if one is seeking a new way to cook—one with less meat and more flavor.
— Founder and Editor, America's Test Kitchen

Christopher Kimball