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4.32 of 5 stars 4.32  ·  rating details  ·  6,102 ratings  ·  251 reviews
With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devis ...more
Hardcover, 283 pages
Published May 1st 2010 by Ebury Publishing, Random House
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Community Reviews

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This cookbook is so full of ZING and OOMPH that it can hardly be contained on the shelf, it buzzes and fizzes and sizzles and clamours to be taken down, lovingly caressed, and drooled over.

How fusion is this? Ottolenghi was born and brought up in Jerusalem of an Italian-born father and a German-born mother. He obviously has zero preconceptions or fixed ideas in his head about what to eat with what: dinner in our house this evening consisted of roast sweet potatoes, spic

Jonathan Lovekin's food photography is splendid, if not exactly ground-breaking. (Is there ground to break in food photography?)

It may seem a bit odd to start a review of a cookbook by talking about the illustrations, but in this case I think they're one of the main selling points of the book. This isn't a criticism of Ottolenghi's food -- the recipes are interesting and most of them look quite tasty. However, Ottolenghi is a famous chef and food columnist, and almost every recipe (in fact, ever
Plenty by the British Yotam Ottolenghi is Amsterdam's most popular cookbook this year and supposedly the most popular vegetarian cookbook in The Netherlands ever.
And not without a reason. I've never come across a more interesting selection of delicious vegetarian recipes and love the fact that Ottolenghi brings a wide variety of vegetables, herbs and spices into the spotlight.

Snapshots from an article in Amsterdam's newspaper Het Parool:

Anyway, I tried out a first - and probably the easiest, h
This is a beautiful cookbook with spectacular ideas. Stuffed onions? It makes you want to try everything the same day you see it. I tried a few...didn't have time for the whole shebang, but I came away with the thought that the individual pieces here are excellent. Unusual, really, but excellent. In the time I had the book I did have a little trouble figuring out exactly how to use some of the dishes with my repertoire. They are good, undoubtedly delicious. But not by themselves, especially. The ...more
This is a fabulous cookbook. Without exception, everything I've tried here was fantastic and met with compliments to the chef. One thing to keep in mind, if you're cooking for large groups, or even if you're not, but especially if you are, read the recipes carefully and make sure you have all the ingredients he calls for--some of which you may have to special order if you don't live in a big city.

Also I wouldn't recommend using more than one of his recipes for one meal, unless you have an entir
About 35 years ago I became a Lessmeatarian, but it was only when Mark Bittman introduced me to the term that I knew anyone had described my eating philosophy. The beautiful cookbook Plenty puts not-meat front and center with big, bold dishes that feature vegetables and grains. Whether you use these recipes as mains or as sides is beside the point. Ottolenghi presents intensely flavored dishes, not uncomplicated, I might add, which will energize the taste buds no end.

I received the book as a Chr
One of of my favorite cookbooks in a long time (I basically quit buying cookbooks after Mark Bittman's amazing How to Cook Everything Vegetarian because nothing was as good as that one), but I have made a bunch of stuff from this one and it's awesome. The instructions are particularly well-done and clear, and the photography is gorgeous. I will say that if you need a cookbook featuring only ingredients found in your local supermarket, this one will probably frustrate you. I live in a town with a ...more
Beautifully photographed veggie cookbook with roots in Middle Eastern Jewish cooking. Lots of eggplant and z'atar. I like British cookbooks because you can figure out what kinds of things are in upscale groceries over there. Apparently, it's MUCH EASIER to get halloumi. I'm interested in his carmelized potato tarte tatin thing, but I know I'm never gonna cook it because of my sad inability to carmelize.
Sara Habein
Plenty is the sort of cookbook that will make you hungry, even if you are actually eating while reading it. Whatever you might be eating does not seem nearly as satisfying as the dishes Yotam Ottolenghi collects in this rather sizeable volume, which includes recipes that previously appeared in the Guardian. Also? All of these recipes are vegetarian. Ottolenghi is not a vegetarian himself, but his restaurant in London’s Islington is known for its outstanding vegetable dishes, and I can see why. T ...more
Jennifer (JC-S)
Dec 01, 2010 Jennifer (JC-S) rated it 4 of 5 stars
Recommended to Jennifer (JC-S) by:
‘At the centre of each dish, .. is an ingredient, one ingredient.’

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 re
i grabbed this off a library shelf without really looking at it and was surprised to find that it was a) all vegetarian and b) really a great cookbook. It's got surprising and unusual combos of ingredients that all seem really appealing, great presentations, great photos. A friend of mine used to say "if no one has ever put limes and potatoes together in a recipe, there's probably a reason." This book could be the exception that makes that rule, not that he's got limes and potatoes together anyw ...more
Liked the photography, the recipes were fine. I like the idea of having vegetarian cookbook. It gives you a wide range of recipes for creating main entrees, instead of just side dishes.
An absolutely terrific 99% vegetarian cookbook. If you like Middle Eastern food, you've got to read (and in my case, buy) this book. The emphasis is on fresh veggies and fruits, cooked simply but with wonderful spices so it's not just bland, predictable grill-plus-salad meals Especially a this time of year, the recipes for eggplant and tomatoes will knock your socks off. But there are also plenty of options for greens, winter squashes, and other veggies so it's a useful year-round compendium. On ...more
I told my mom about one of his recipes, which is very similar to one of hers, though with twice the ingredients and only half as good. She asked me what was different and then proceeded to wryly mock his choice of herbs. She's right: this isn't bad but he's trying too hard. Also, lovage is all wrong for green beans.

Update: I'm adding an extra star because I've used this book several times in the past month, not necessarily following the recipes to the letter but as inspiration for new ways to ea
Elliott Bignell
My purchase of this beautiful book was inspired by the regular appearance of Ottolenghi recipes on the Guardian website. While Ottolenghi is not a purely vegetarian cook, it is no exaggeration to say that in 30 years of cooking it contains the best vegetarian fare I have ever encountered. An Israeli producing recipes heavily influenced by the Middle East, he provides alternatives to meat-based eating that should also satisfy the most hardened carnivore now and again.

The production is lovely, bal
I'm surprised by how much I love this. I only got it to qualify for free shipping on an order and because of a bit of idle curiosity after a friend had waxed lyrical about the author's 'Jerusalem' cookbook (I really DON'T need any more Middle Eastern themed cookbooks).

This book is awesome. I'm not vegetarian, but armed with this I pretty happily could be. So many of the recipes are unusual combinations or clever ways of serving things, but very few are challenging and the instructions are detai
As soon as I started flipping through this cookbook, I grabbed a set of Post-it notes and started marking everything that I wanted to try. I was immediately excited by the recipes. This, to me, is the sign of a great cookbook.

The recipes in this collection are very interesting and slightly intimidating, but with some extra planning and effort, doable. I don't consider these "weeknight" recipes for the most part as they will take more time, and as someone else said, I wouldn't try to do more than
Scottsdale Public Library
Super foods in abundance! This book is full of unique but simple vegetarian recipes that make eating healthier easy. The recipes are easily adaptable for vegans and meat eaters alike and don’t leave anyone feeling like they are “eating side dishes” if you have a family with mixed dietary preferences. The cultural infusions into each dish make them surprising and give the veggies a delicious edge.

-Alexis S.-
Tricia Harris
Another yummy yummy set of recipes from Yotam. Healthy too. I probably won't be able to hang on to this book as I suspect it will go back to university with my son in October. It is already mightily stained and dog eared, and we have only had it two weeks - always a good sign in a cook book, I think.
This is the vegetarian recipe collection from Israeli Yotam Ottolenghi who is the owner of Ottolenghi restaurant in London, UK. I am flawed by this book. Rarely do I arrange more than one week of my dinners by the recipes in one book. I have been doing just that with this book for the last 3 weeks. The recipes are divided by:
Funny Onions
Zucchini and other Squashes
The Mighty Eggplant
Leaves, Cooked and Raw
Green Things
Green Beans
Pasta, Polenta, Cous
Nilda Brooklyn
Plenty Project for the summer- cook a recipe a week from this marvelous cookbook. I did 16 recipes in all and besides the vegetable paella recipe which I need more practice on, I fell in love with them all. One of the best cook books I have ever had.
The shakshuka. Just try the Shakshuka, that is all. (Although I won't object if you use a lot less oil than Mr Ottolenghi finds necessary.)
Everything I've made from the book has been very tasty and beautiful, but as another friend noted, it's all kind of fussy. the majority of the recipes require an ingredient scavenger hunt, despite my well-stocked kitchen and urban location.
Lisa Feld
I second and third everything everyone says about Yotam Ottolenghi's Plenty. It is wonderfully inventive, with innovations like cilantro swapped out for basil in an Italian eggplant recipe. The photos are lush "food porn" of the first order. And the introductory notes to each recipe show how these dishes have evolved as readers wrote in with comments and Ottolenghi tweaked ingredients over time. The recipes my dad and I have tried making at home have all turned into favorites. It absolutely live ...more
Jan 10, 2012 Emily rated it 4 of 5 stars
Shelves: food
This beautiful, all-vegetarian cookbook is full of innovative recipes ranging from easy to complex. A tad too much heavy cream and creme fraiche for a 5-star rating on my part.
Such a lovely range of recipes, the eggplant and lemon risotto is yum.
It's hard to say you've "read" a cookbook when you know you'll be referring back to it constantly. A must for any vegetarian, kudos to Trish for introducing it to me!
Ottolenghi is a bit of a cult fave around here, despite the fact that the ingredients lists for his recipes can be dauntingly long. The results are almost always remarkable, and the flavors are unbeatable. Only once in a blue moon does one of his recipes fall flat, and that's often because I haven't bothered to gather all of the million needed ingredients. I'm not a vegetarian, but there are wonderful, fresh, interesting ideas in here. I go eat gluten-free, by necessity, and have also found lots ...more
Sep 03, 2011 Anina added it
Shelves: food-cooking
I really like this. The pictures are beautiful and the recipes all look delicious. So far I have only made the garlic
LOVE the unfussy, unpretentious attitude of this book. no "what tools to have" section or "what ingredients to have stocked" section or even a menu section. it just dives right into the recipes. ottolenghi trusts you enough to make your own adjustments and substitutions as far as cutting out dairy/eggs or adding in cheese depending on your diet. like we're all adults and know how and what we want to eat. the way the book is organized is new but genuine. the focus of each chapter is one or a few ...more
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Goodreads Librari...: Out of place other edition 5 30 Jun 06, 2012 05:44PM  
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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 and Launceston Place, where he ran the past ...more
More about Yotam Ottolenghi...
Jerusalem: A Cookbook Ottolenghi: The Cookbook Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Vegetarische Köstlichkeiten NOPI: The Cookbook

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“Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.” 0 likes
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