Plenty

Front Cover
Ebury Press, 2010 - Cooking - 287 pages
241 Reviews
"With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting new talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes was inspired by 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, tofu, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary. Featuring vibrant, daring food photography, stunning design, and with Yotam's voice and personality shining through, Ottolenghi Vegetables is a must-have for meat-eaters and vegetarians alike."

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LibraryThing Review

User Review  - kmajort - LibraryThing

Beautiful. And I'd love to go to the restaurant & try some of these dishes... but as an accessible set of recipes for me... No Way. Lots of these ingredients difficult to find/afford in MidTN... Did I mention it was a Beautiful book? Read full review

LibraryThing Review

User Review  - mrgan - LibraryThing

A good reference for vegetables as they com into season. Ottolenghi's recipes are pretty terse; I wished for a bit more discussion of methods and ingredients. But his writing is energetic, so the book ... Read full review

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About the author (2010)

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.

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