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Plenty: Vibrant Recipes from London's Ottolenghi [Kindle Edition]

Yotam Ottolenghi , Jonathan Lovekin
4.6 out of 5 stars  See all reviews (637 customer reviews)

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Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook by Richa Hingle
Vegan Richa's Indian Kitchen by Richa Hingle
Discover eclectic Indian taste and textures with these recipes where vegetables shine. Learn more | See more vegan cookbooks

Book Description

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!


Editorial Reviews

Review

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

About the Author

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.

Product Details


Customer Reviews

4.6 out of 5 stars
(637)
4.6 out of 5 stars
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Most Helpful Customer Reviews
412 of 418 people found the following review helpful
5.0 out of 5 stars The Wait was worth it March 28, 2011
By drybean
Format:Hardcover|Verified Purchase
I have been eagerly awaiting the US release of this book since its UK release last year.
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.
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310 of 322 people found the following review helpful
Format:Hardcover
In his introduction to this book, Yotam Ottolenghi writes that that each dish is based around one of his favourite ingredients. This has led to an idiosyncratic organisation of recipes: some components (such as aubergines) have their own chapter; others are organised botanically (such as brassicas) and others reflect associations that are part of the way Ottolenghi shapes his menus.
These recipes are based on meatless dishes and reflect eclectic influences including the Middle East, South East Asia and Latin America. The book is full of delicious, mouth-watering recipes.
The chapter headings may give some idea:

Roots
Funny Onions
Mushrooms
Courgettes and Other Squashes
Capsicums
Brassicas
The Mighty Aubergine
Tomatoes
Leaves Cooked and Raw
Green Things
Green Beans
Pulses
Cereals
Pasta, Polenta, Couscous
Fruit with Cheese

The recipes are accompanied by anecdotes and by mouth-wateringly beautiful photographs. The instructions are clear and easy to follow. The amount of preparation required varies between dishes: some are quick and easy, others will require more time. But it's worth it. There is a recipe here for just about any occasion.

I first borrowed this book from the library, but quickly realised that I needed my own copy.

A note for American readers: the ingredients are listed in grams and millilitres rather than cups and ounces.

Jennifer Cameron-Smith
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236 of 248 people found the following review helpful
5.0 out of 5 stars EXACTLY the same book April 10, 2011
Format:Hardcover
I just want to mention that Plenty (white cover) and Plenty: Vibrant Vegetable Recipes From London's Ottolenghi are EXACTLY the same book! The only little differences are :
- the first is the original book published 4 the UK (2010), the other in the US (2011)
- the first uses grams, millilitres, the other uses cups, ounces and pounds. Both use tsp and tbsp
- the ingredients appear in the order they are used in the second book
- the covers are different but all images and recipes inside the books are EXACTLY identical
- some ingredients are named differently : double cream for heavy cream, caster sugar for sugar, broad beans for fava beans, etc.
- the quantities in the second book are rounded : 400g asparagus is 1 lb
I bought the second book by mistake and I prefer the first one for the metric units.

What a wonderful book !
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217 of 234 people found the following review helpful
5.0 out of 5 stars Something a bit different. May 15, 2010
Format:Hardcover
I buy a lot of cookery books, and borrow even more from the library. Most of them are getting quite interchangeable these days. Yotam Ottolenghi's new book however has nothing I've seen in other books. All the recipes are fresh and original, but not difficult or fiddly. I have spent the last few years tearing his recipes out of the Guardian at the weekend, now I don't have to. His recipes work, are full of flavour, and as I said before quite different. An excellent book even for someone who has hundreds of cookery books.
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100 of 106 people found the following review helpful
5.0 out of 5 stars Really, really good vegetarian cooking!! December 2, 2011
Format:Hardcover|Verified Purchase
I cook daily for a vegetarian household and use a fair number of cookbooks to keep things interesting (Greens, Moosewood, etc.). When a friend gave us "Plenty" recently as a gift, I was a little blase about it at first--just another cookbook. But, wow, this one is really something different. With heavy emphasis on herbs and spices, this collection of recipes kicks vegetables up to a much higher level. I'm working my way through it slowly (there are a lot of requests for repeats) and so far have tried the green couscous (herbs on steroids); cauliflower frittata (you won't go back to mac and cheese); black pepper tofu (unbelievably good), mushroom and herb polenta (the best polenta dish I've ever had) and the ultimate mushroom lasagna. And a huge bonus--most of the dishes that I've tried so far are relatively QUICK and EASY to prepare.

The overall accent for the food in this book is Middle Eastern, with an emphasis on fresh everything, especially herbs. It does not include much for dessert, but I like that the focus is on main dishes. The photography/illustrations are lush and the food actually turns out pretty much as pictured. This is an unusually well written cookbook that actually adds something to vegetarian cooking. I just bought three more copies to send to friends for Christmas--it's that good! Highly recommended.
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Most Recent Customer Reviews
5.0 out of 5 stars My Favorite Cookbook!
One of my favorite Cookbooks! Every recipe I have tried has come out great! Uses many ingredients that I have never tried, finding lots of new favorite foods.
Published 10 hours ago by Linda D. Hall-little
2.0 out of 5 stars Disappointing.
Nice book. But the recipes are kinda lame. Get Jerusalem. That is 5/5
Published 5 days ago by Tanweer Majid
5.0 out of 5 stars Great gift!
I purchased this as a gift for a friend. She loves it.
Published 10 days ago by Vinnie's Mommy
2.0 out of 5 stars Ingredient List are Poorly Organized
While many of the dishes in this book sound intriguing, I was extremely frustrated by the format of the ingredient lists, which fail to separate elements. Read more
Published 11 days ago by Annette Dimeo
5.0 out of 5 stars Five Stars
Beautiful book
Published 12 days ago by terry
4.0 out of 5 stars Four Stars
Must have cookbook
Published 14 days ago by Pamela Wu
5.0 out of 5 stars This is not a vegetarian book, as so many ...
This is not a vegetarian book, as so many people claim. It is a book celebrating dishes that just happen to have no meat included. It is not health food either. Read more
Published 16 days ago by Ali
5.0 out of 5 stars Five Stars
I love this book!
Published 17 days ago by Roy E. Kesrouani
5.0 out of 5 stars Fantastic book!
Absolutely amazing! All the dishes I've made so far have been great! Beautiful photos. Very inspiring, both if you're looking for a vegetarian meal, or new side dishes.
Published 18 days ago by Jinav81
5.0 out of 5 stars Best vegie book ever
Wow, stunning recipes, full of flavour
Published 21 days ago by Pete Rowley
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More 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.

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