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4.31  ·  Rating Details ·  9,222 Ratings  ·  303 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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Olga Well, I guess it depends on where you live. I live in Poland and sometimes I found it hard to get all the ingredients needed - part of them is only…moreWell, I guess it depends on where you live. I live in Poland and sometimes I found it hard to get all the ingredients needed - part of them is only available at specific shops or internet.(less)
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May 06, 2013 ·Karen· rated it it was amazing  ·  review of another edition

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
Apr 21, 2016 Miriam rated it really liked it
Shelves: culinary

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
Ivonne Rovira
Nov 15, 2015 Ivonne Rovira rated it liked it  ·  review of another edition
Recommends it for: serious foodies
Recommended to Ivonne by: BookBub
As so often occurs — especially with cookbooks — how much you’ll appreciate Israeli-born and London-based celebrity chef Yotam Ottolenghi’s cookbook Plenty depends on who you are. Serious foodies eager to try vegetarian and vegan dishes will thrill at the intricately crafted dishes with exotic ingredients like Taleggio cheese, quail eggs, duck eggs, tamarind pulp, truffle oil, preserved lemon, grapeseed oil, ground dried Persian lime, the Middle Eastern grain called freekeh, kaffir lime leaves — ...more
Lynne King
What a fabulous selection of vegetarian recipes and photos. I cannot wait to start cooking! I'm not a vegetarian but it makes me tempted to become one.

I would recommend this to everyone, especially those who don't like cooking, as it definitely encourages one to do so.

Also a super birthday or Christmas present.
Aug 23, 2016 Loederkoningin rated it really liked it  ·  review of another edition
Shelves: cooking-and-food
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
Apr 15, 2014 Trish rated it really liked it  ·  review of another edition
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
Apr 29, 2012 claire rated it it was amazing
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
Dec 19, 2015 Antonia rated it it was amazing  ·  review of another edition
Shelves: in-the-kitchen
Although I love delicious warm food, cooking is something I would never enjoy no matter what.Stirring pots on the stove has never been a pleasure, nor has my imagination for mixing ingredients been more than blunt. After so many failed attempts and wasted time following cooking blogs recipes I decided it was time I only trust chefs with excellent reputation. For more than 2 years now Ottolenghi's book has been my secret and most valuable ingredient in the kitchen. I have already cooked most of t ...more
Mar 29, 2014 Sue rated it it was amazing
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
Dec 10, 2011 Autumn rated it liked it
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.
Aug 03, 2012 Sarah rated it it was amazing  ·  review of another edition
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
Lyn Elliott
Jan 09, 2016 Lyn Elliott rated it it was amazing
Terrific vegetable vegetarian cooking, light years away from the worthy stodgy of hunza pie and its ilk. (Yes, I did make it once, but only once). Ottolenghi's combinations are sometimes unexpected but always successful. And most make great accompaniments to meat if you're a carnivore, so it's still worth getting the book!
Jun 08, 2014 Zanna rated it really liked it
Shelves: food
A wide range of creative, tasty, makeable recipes, and a well-organised and attractive book. I didn't enjoy the writing style (I know, a minor point!) and I wish there were some breakfast/dessert/baking recipes - Delia's vegetarian collection, for example has them, even though most desserts and baking are vegetarian. She or her editors recognised that veg*ns are unlikely to buy her non veggie cookbooks... but still want pudding!
Jun 14, 2011 Kim rated it really liked it
Shelves: cookbooks
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.)
Jun 26, 2014 Zaynaz rated it it was amazing
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
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
Jul 16, 2011 Julie rated it liked it  ·  review of another edition
Shelves: cookbook
Visually stunning photographs of gourmet vegetarian faire! While on vacation, I attempted to take a photo of some food we were enjoying. Much to my surprise, I had a great deal of trouble! I now have a new appreciation for food photographers! Anyway, it's a beautiful cookbook with delicious sounding recipes. It's the kind of recipe book I would use on the weekend or when I have bags of time as the recipes are very detailed.

Update: We've now tried four of the recipes with 50% sucess! The recipes
Sara Habein
May 25, 2011 Sara Habein rated it really liked it  ·  review of another edition
Shelves: own
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 really liked it
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
Sep 27, 2013 Deb rated it it was amazing  ·  review of another edition
A stunningly gorgeous cookbook with some spectacular recipes. I would like to give it a 4.5. The book has a wonderful feel to it--you just want to hold it and never put it down. So far I have just tried the Green Couscous, which was excellent, but I have a ton of dishes tabbed to make. A cookbook to savor.

Here's a link to the Green Couscous recipe and photos on my blog:

After spending six months cooking along with Ottoelnghi at I Heart Cooking Club
Penny Ramirez
I read the intro, and skimmed through the recipes. Beautiful pictures, and intriguing flavor combinations, but really? Most of this was waaaaaay more work than I want to put into food. I suspect that it would be a challenge to get many of the spices (and some of the other ingredients) out here in exurbia - and I was slightly put off by some of the less than precise "oh, you'll figure it out" instructions.

But I was enchanted by the pictures. Food porn at its best.
Dec 15, 2015 Rooks rated it really liked it
As a committed carnivore, I nonetheless really liked this book. Not because I could eat anything in it (there were maybe two recipes I could eat unaltered), but because I really felt inspired to think more critically, engage more actively, and work more creatively with how I do make the fruit and veg and beans and grains I'm actually willing to eat. (My eyes are as unprejudiced about books as my nose and mouth are closed-minded about food smells and texture, and more's the pity.) So I will rarel ...more
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
Yasmine Alfouzan
Nov 02, 2015 Yasmine Alfouzan rated it really liked it
Shelves: cookbooks
I am not vegetarian but if you think vegetarian food is boring then you are very, very wrong. Ottolenghi does those extremely well. My favorite book of his is "Jerusalem" (not vegetarian!), but this is great if you're looking for new ways to make veggies delicious. Especially if you live in the Middle East where all those ingredients are cheap and available.
Mar 19, 2012 Emily rated it liked it
Shelves: home-ec
Maybe it's all the rave reviews I read before I got my hands on it, but I found Plenty pretty underwhelming. The writing itself is kind of stilted. The photos are beautiful, but I read most of the recipes in the book, and not a single one enticed me into making it (so they may be great recipes, I can't say). Many of them call for special ingredients that are hard to find - spices likes za'atar and sumac or specialty cheeses. The book design is beautiful, and maybe the recipes are lovely, but not ...more
Jan 20, 2016 Anna rated it it was amazing
A lot of ingredients are required for most recipes and the recipes are quite difficult to follow (although no special technical skills are required) but the result is well worth the effort. Everything I have made has been utterly delicious!
Mar 30, 2014 Jocelin rated it liked it  ·  review of another edition
Shelves: cookbooks
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.
Sep 13, 2013 Sjancourtz rated it it was amazing
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
Aug 30, 2013 Netts rated it really liked it
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
Clara Charlotte
I have cooked a lot from this book this year, so I feel confident in my rating of it. I'll just quickly list the recipes I have already cooked and rate them on a *-*** star scale -half stars are allowed (+). Thankfully my boyfriend and I always rate our recipes on this scale, so I just have to look them up :)

Marokkanischer Möhrensalat *** (one of my favourite recipes of the book)
Rote-Beete-Salat mit Orangen und schwarzen Oliven **
Geröstete Pastinaken und Süßkartoffeln mit Kapernvinaigrette ***
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Goodreads Librari...: Out of place other edition 5 30 Jun 06, 2012 05:44PM  
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  • Burma: Rivers of Flavor
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  • Tartine Bread
  • The Modern Vegetarian Kitchen
  • The Flavour Thesaurus: Pairings, Recipes and Ideas for the Creative Cook
  • Beyond the Great Wall: Recipes and Travels in the Other China
  • Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More
  • Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery
  • La Tartine Gourmande: Gluten-Free Recipes for an Inspired Life
  • The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant
  • The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
  • India: The Cookbook
  • A Platter of Figs and Other Recipes
  • Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
  • Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
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...

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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.” 1 likes
“Stuffed zucchini This is a bastardized version of a Turkish original. Serve it cold, just above fridge temperature, with goat’s-milk yogurt. Serves 6 as a starter 1 medium onion, finely chopped 1 tbsp olive oil 2/3 cup short-grain rice 2 tbsp currants 1 tbsp pine nuts 2 tbsp chopped parsley, plus extra to garnish 1/2 tsp dried mint 1/2 tsp ground allspice 1/4 tsp ground cinnamon 1/4 tsp ground cloves 3 tbsp lemon juice 3 medium zucchini 3/4 cup boiling water 11/2 tbsp sugar salt and black pepper Sauté the onion in the oil until softened. Add the rice, currants, pine nuts, parsley, mint, spices and half the lemon juice. Continue cooking on low heat for 5 minutes, stirring occasionally. Halve the zucchini lengthways along the center and use a spoon to scoop out some of the flesh to make “boats.” Place them in a shallow saucepan that is large enough to accommodate them side by side. Fill them with the rice stuffing. Pour the boiling water, remaining lemon juice, sugar and some salt around the zucchini. The liquid should not come as high as the filling. Simmer, covered, for 30 to 40 minutes, basting the filling occasionally with the cooking juices. The zucchini are ready when the rice is al dente and almost all the juices have evaporated. Allow to cool down completely before refrigerating. Garnish with chopped parsley when serving.” 0 likes
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