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Plenty: Vibrant Recipes from London's Ottolenghi Hardcover – 23 Mar 2011
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"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
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
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.
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Most helpful customer reviews on Amazon.com
I have the (UK version) of the first Ottolenghi book, which is easily my favorite cookery book of my (embarrasingly large) collection. I've never been let down by one of his recipes, and I've made most of them.
I was so excited to receive this in the mail, and I can say that the wait for this book was worth it.
The photography is gorgeous, and for those of you who like a picture to accompany every recipe, you got it.
I love how the book is laid out in chapters by main ingredient. This is especially helpful for those who belong to a CSA/Veg Box scheme and are looking for something to do with the chard/cabbage/leeks etc.
The commentary on each recipe is thoughtful and helpful. The flavor combinations that Mr. Ottolenghi uses are thoughtful and interesting, and often allow us to enjoy a vegetable in a way that we had not previously. I often feel like I'm doing my body a favor by making one of his recipes, given that they feature abundant quantities of fresh vegetables and whole grains.
I've never written a review on Amazon before, but I do rely on them heavily when making purchases, so I wanted to pass on what a gem this book is.
Everything I've made has been delicious, beautiful, and unusual. His gift with produce, herbs and spices, and technique makes this such a joy to work with. His directions are clear, and the recipes aren't overly complicated. It's easy to reproduce what you see in the photos. There are lovely photographs for many of the recipes. The binding and paper quality is top notch.
1) Caramelized Garlic Tart. It's positively decadent. A nice green cafe salad was all it needed. My youngest, who detests goat cheese, gobbled hers up and proclaimed it to be the only recipe where goat cheese was fine.
2) The Leek Fritters with their yogurty, garlicky, parsley, cilantro sauce were divine. Once you get the batter together, it's as easy as pancakes.
3) The Soba Noodles with Eggplant and Mango were so flavorful, fabulously fragrant, and pretty.
4) Black Pepper Tofu. Excellent, but it melted our faces off! There's 8 chile peppers and over 1/4 c of smashed peppercorns in there!
5) Multi-Vegetable Paella - p80. Fantastic! And just a smidge spicy.
I can't wait to try the rest of the book! Buy it. If you love produce, you'll adore it!
I love Ottolenghi's style of cooking and the way he makes these AMAZINGLY gourmet dishes so accessible. The fact that he's so forthcoming about throwing a little bit of this and a little bit of that together makes you feel more confident about doing your own kinds of substituting in his recipes without fear. This is my first cookbook of his, and I'm hooked.
Also love all the eclectic dishes and beautiful plating! Gorgeous photography - really impressed with the way they can make a $3 stainless steel serving bowl look gourmet.