Plenty is the most gorgeous cookbook I have; thus far, I have made two dishes: Caramelized garlic tart, and eggplant with buttermilk/yoghurt topping with pomegranate seeds. I think the carmlelized garlic tart was fabulous, but could have used twice the garlic designed, and half the cheese. Nevertheless, it was fabulous. The eggplant, on the other hand, needed a lot more spices: garlic and za'atar. In addition the recipe to bake at 200 degrees was not hot enough, and I had to turn it up to finish. I think some of these issues suffer from metric to fahrenheit conversion, and perhaps from the difference between American za'atar and Mediterranean. That does not however, explain the garlic!
The pictures lure you in and I intend to try several more recipes in the near future.