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|Print List Price:||$35.00|
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Plenty: Vibrant Vegetable Recipes from London's Ottolenghi Kindle Edition
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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 --This text refers to an alternate kindle_edition edition.
About the Author
Jonathan Lovekin is a lifestyle and food photographer based in London. --This text refers to an alternate kindle_edition edition.
- ASIN : B005CRY2O6
- Publisher : Chronicle Books LLC (July 22, 2011)
- Publication date : July 22, 2011
- Language : English
- File size : 7734 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 329 pages
- Lending : Enabled
- Best Sellers Rank: #85,125 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Reviews with images
Top reviews from the United States
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of flour. Surely that does not belong in the yogurt sauce, but with the potatoes. Later in the directions you are told to add all ingredients to the sauce. Well, no, that would not work. Other recipes are the same. The book should have had better recipe testing by non chefs and better editing.
By Finn on January 14, 2018
I thought I would like it so much, I got an extra copy for my vegan daughter. She is used to doing fairly complicated recipes for her diet, which sometimes includes going "raw" for a while. But we both agree, a lot of the ingredients are difficult - if not impossible- to find in our large metropolitan city. And the recipes are very, very ingredient heavy. Great for a gourmet cook, but after trying several, I found that prepping, cooking, and cleanup was running close to three hours. A little more effort than I am prepared to invest for uncertain results.
But, OMG, are the photos stunning!
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.
Top reviews from other countries
A little complaint to the publisher and designer (and the reason for 4 instead of 5 stars): the spongy cover is easily pierced and damaged and is not practical for a cookery book. It looks scruffy and cheap when this happens and I doubt it will last for many years as I would expect from a cookery book. Please think about how a book will be used (yes, people do actually cook from recipe books, not just browse the lovely photos!). A normal hardcover would be more suitable.
Reviewed in the United Kingdom on November 24, 2019
Great recipes for good looking tasty dishes that don't required too much technique or time. And an inspiration for new ways to combine ingredients ( eg aubergine and mango!)