Front Cover
Ebury Publishing, Dec 22, 2011 - Cooking - 288 pages
61 Reviews

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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Review: Plenty

User Review  - Goodreads

My purchase of this beautiful book was inspired by the regular appearance of Ottolenghi recipes on the Guardian website. While Ottolenghi is not a purely vegetarian cook, it is no exaggeration to say ... Read full review

Review: Plenty: Vibrant Vegetable Recipes from London's Ottolenghi

User Review  - Diana Duncan - Goodreads

I have as of yet only made a couple of the recipes from the book: Asparagus Vichysoisse and the Chickpea Saute. Both of these were superb. I liked the fact that the recipes had suggestions for ... Read full review

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About the author (2011)

Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington, Belgravia and Kensington. He opened the restaurant NOPI in Piccadilly in 2011.

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