Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi (Vegetarian Cooking, Vegetable Cookbook, Vegetable Cooking) Hardcover – March 9 2011

The cookbook that launched Yotam Ottolenghi as an international food celebrity.

A must-have collection of over 120 vegetarian recipes: A vegetarian cookbook from Yotam Ottolenghi, the author of Jerusalem, A Cookbook and other Ottolenghi cookbooks, Plenty is a visually stunning collection featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables.

Essential for meat-eaters and vegetarians alike, Plenty features more than 120 recipes organized by ingredient.
One of the most exciting talents in the cooking world, Yotam Ottolenghi’s food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. 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.

If you are a fan of Plenty More, Forks Over Knives, Smitten Kitchen Every Day, or On Vegetables, you’ll love this Ottolenghi cookbook, Plenty.

An indispensable cookbook for every home library with a spotlight on vegetarian restaurant-caliber recipes that every home cook can make.
Mouthwatering recipes include Jerusalem artichokes with manouri and basil oil, caramelized garlic tart, mushroom ragout with poached duck egg, zucchini and hazelnut salad, shakshuka, broccolini and sweet sesame salad, soba noodles with eggplant and mango, quinoa and grilled sourdough salad, chard cakes with sorrel sauce, asparagus mimosa, fava bean burgers, spiced red lentils with cucumber yogurt, farro and roasted pepper salad, sweet corn polenta, pear crostini, and more.

DDF REVIEW SUMMARY FOR PLENTY: VIBRANT VEGETABLE RECIPES FROM LONDON’S OTTOLENGHI

Pros:

Some wonderful recipes, easy to follow and very tasty and look beautiful for presentation.
Perfect gift for a vegetarian cook .

Cons:

Lots of cheese but also quite good for vegans. The taste doesn’t live up to the look.
The book itself looks beautiful but I find most of the recipes kind of disappointing.

Price: $49.50 + Free Shipping

Last Updated: 15-Aug-2022

Category: Kindle Store Tags: Books, Cookbooks, Food & Wine, Regional & International

Description

Description

From the Publisher

The most anticipated vegetable cookbook in years

With more than 120 recipes, organized by ingredient

Quinoa and grilled sourdough salad

This summery bread salad isn’t much short of a whole meal. I have taken the traditional Arab fattoush, changed the bread and bulked it up with quinoa, which is the only grain I dare to use in this salad as it’s very light and delicate. A lot rests here on the poor tomato. If your tomatoes are sweet and juicy you may not need as much dressing to perk them up. If they are “dry” and bland you may want to add a bit more. Leave the prepared salad to sit a little so the bread croutons can soften up – unless you want them mega-crunchy.

Serves 4

Preheat the oven to 350 degrees Fahrenheit. Place the quinoa in a saucepan of boiling water and cook for 9 minutes, or until tender. Drain in a fine sieve, rinse under cold water and leave to dry.

Brush the bread with a little bit of olive oil and sprinkle with some salt. Lay the slices on a baking sheet and bake for about 10 minutes, turning them over halfway through. The bread should be completely dry and crisp. Remove from the oven and allow to cool down, then break by hand into different-sized pieces.

Cut the tomatoes into roughly 3/4-ince dice and put in a mixing bowl. Cut the cucumbers into similar-size pieces and add to the tomatoes. Add all the remaining ingredients, including the quinoa and croutons, and stir gently until everything is mixed well together. Taste and adjust the seasoning.

Ingredients

1/4 cup quinoa
4 slices sourdough bread
1/3 cup olive oil, plus extra to brush the bread
salt
4 ripe medium tomatoes
3 small cucumbers, unpeeled
1/2 small red onion, very thinly sliced
4 tbsp chopped cilantro
1 1/2 tbsp chopped mint
2 tbsp chopped parsley
1 tbsp lemon juice
3/4 tbsp red wine vinegar
2 small garlic cloves, crushed
black pepper

Product description

Review

“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.

Product details

Publisher ‏ : ‎ Chronicle Books; Reprint edition (March 9 2011)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 1452101248
ISBN-13 ‏ : ‎ 978-1452101248
Item weight ‏ : ‎ 1.42 kg
Dimensions ‏ : ‎ 20.32 x 3.81 x 27.94 cm

Best Sellers Rank: #17,973 in Books
- #7 in English, Scottish & Welsh Cooking (Books)
- #39 in Vegetable Cookbooks (Books)
- #214 in Electronics for Kids

Customer Reviews:
4.6 out of 5 stars 4,052 ratings

About the author

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Yotam Ottolenghi

Yotam Ottolenghi is a seven-time New York Times best-selling cookbook author who contributes to the New York Times Cooking section and has a weekly column in The Guardian. His previous book, Ottolenghi Simple, was selected as a best book of the year by NPR and The New York Times; Jerusalem, written with Sami Tamimi, was awarded Cookbook of the Year by the International Association of Culinary Professionals and named Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining destinations Nopi and Rovi.