Most Helpful Customer Reviews
114 of 116 people found the following review helpful:
5.0 out of 5 stars
`At the centre of each dish, .. is an ingredient, one ingredient.', December 1, 2010
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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109 of 111 people found the following review helpful:
5.0 out of 5 stars
Something a bit different., May 15, 2010
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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92 of 93 people found the following review helpful:
5.0 out of 5 stars
The Wait was worth it, March 28, 2011
This review is from: Plenty: Vibrant Recipes from London's Ottolenghi (Hardcover)
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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