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23rd out of 93 books
—
60 voters
Plenty
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
2010
by Ebury Publishing, Random House
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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...more
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...more
24 likes · like · see review
view all 34 comments
Dec 19, 2011
Elizabeth
rated it
5 of 5 stars
·
review of another edition
Recommends it for:
Ceridwen, Karen, Miriam
This is the type of cookbook they sell at Anthropologie. They do actually sell it there - it was even in the window when I was browsing around Harvard Square on Saturday.* But you know the type of cookbook I mean? Ones with really pretty pictures and recipes that aren't difficult and tailored to the young woman who probably wasn't raised in the kitchen but likes to host dinner parties, women like Julie Powell, before she discovered the art of French cooking. I suspect they also have How to Be a...more
27 likes · like · see review
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
2 likes · like · see review
Yotam Ottolenghi is an interesting guy. He moved from Israeli journalist to London restauranteur--an unusual career trajectory, but maybe his profound professional flexibility is the key. This cookbook he wrote a couple of years ago is really a gorgeous coffee table worthy book. It is so beautiful that I have really failed to appreciate fully how wonderful it is in terms of recipes and its ability to be inspirational.
I went to dinner at The Lincoln Cafe, in Mount Vernon, Iowa (a real gem--if you...more
I went to dinner at The Lincoln Cafe, in Mount Vernon, Iowa (a real gem--if you...more
This book is worth the price for the photos alone. Even if you don't cook, even if you hate vegetables, this book OOZES sensuality. The photos are then balanced with very simple contour line drawings.
The author is the child of a German mother and an Italian father, who was born and raised in Jerusalem. His culinary experience was European at home and Middle Eastern all around.
The chapters are built around a central ingredient, which is then elaborated, enhanced, decorated. Here are a few of the...more
The author is the child of a German mother and an Italian father, who was born and raised in Jerusalem. His culinary experience was European at home and Middle Eastern all around.
The chapters are built around a central ingredient, which is then elaborated, enhanced, decorated. Here are a few of 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...more
Also I wouldn't recommend using more than one of his recipes for one meal, unless you have an entir...more
Nov 23, 2012
Cynthia
rated it
4 of 5 stars
·
review of another edition
Shelves:
culinary-books-fic-and-non-fic
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
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...more
21 likes · like · see review
I had to return this to the library, but I did get a chance to try a couple recipes. It was funny, when I first opened it and looked at all the nice, big color pictures, I thought, "Where are the main courses?" and then I remembered: it's a vegetarian cookbook!! This cracked me up. Here I am, trying to eat more veggies and even using a vegetarian cookbook, and I'm still not convinced that veggies make a whole meal. Ha ha ha! Everything in moderation, right?
Anyway, the potato vindaloo was disappo...more
Anyway, the potato vindaloo was disappo...more
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
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
Dec 01, 2010
Jennifer (JC-S)
rated it
4 of 5 stars
Recommended to Jennifer (JC-S) by:
fionnabhair@bigpond.com
‘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...more
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...more
One of my favorite cookbooks. I don't eat much meat and I'm always on the look out for ways to prepare vegetables in interesting ways. The great thing about these recipes is that all the dishes are complex and flavorful, not the typically "earthy" taste that a lot of vegetarian food has. Still, most of the recipes require a bunch of different steps, which can be a pain in the ass. Not recommended for people who want to throw together quick vegetarian meals at 830 PM when they get home from work...more
Loved this book, and it has some really great ideas about elevating veg dishes into excellence. Everything I've made has been absolutely delicious and unlike anything I've thought of on my own.
Three very minor but star-reducing qualms:
1) the author has a bit saltier palette than I do, so something to keep in mind and perhaps modify when you are adding stock, preserved lemons, olives, AND salt to taste.
2) some of the ingredients are impossible to find, and I wish there was a bit more attention t...more
Three very minor but star-reducing qualms:
1) the author has a bit saltier palette than I do, so something to keep in mind and perhaps modify when you are adding stock, preserved lemons, olives, AND salt to taste.
2) some of the ingredients are impossible to find, and I wish there was a bit more attention t...more
I am always on the prowl for the latest and the greatest cookbook. Everyone has their preferences and I lean toward cookbooks that feature fresh ingredients, gourmet preparations and presentations, and an international flair.
I picked up Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi with these criteria in mind about a year ago when it was making the rounds as the hot new vegetarian cookbook. The author is originally from Israel and so of course middle eastern cul...more
I picked up Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi with these criteria in mind about a year ago when it was making the rounds as the hot new vegetarian cookbook. The author is originally from Israel and so of course middle eastern cul...more
Aug 08, 2012
D
rated it
5 of 5 stars
·
review of another edition
Recommends it for:
adventurouse home cooks who go weak in the knees for high production values
Recommended to D by:
House Beautiful
Shelves:
cooking,
nonfiction
i first read a review of this cookbook in my monthly issue of House Beautiful and was intrigued. the cover just looked so damned awesome. after talking it up for several weeks, i received it for christmas from my awesome sister-in-law and immediately began poring over it, night after night, trying probably six recipes right off the bat. they are wonderful. the recipes are carefully measured and tested, with explicable, step-by-step instructions, and beautiful, mouth-watering photographs. i have...more
I got this book for christmas and I absolutely love it! It is fresh clean and mostly white with beautiful photographs and illustrations. The food looks superb and I cant wait to visit the deli next time Im in London. I would recommend this to all those vegetarians out there who want some new takes on some great recipes. I cant wait to test this baby out in the new year. Some of the salads look out of this world and the recipes dont seem too over-complicated. If you can, definately grab a copy of...more
I want to eat more vegetables. So I need more recipes to prepare/cook vegetables. I figured Plenty would cover that. And it did, it does contain a huge amount of vegetable recipes... but they're a bit too advanced for me to be honest. A huge range of spices I'm not familiar with, lenghty preparation and/or cooking times, and a lot of coriander is used throughout (man how I hate that stuff). I think this would be a great book for someone who is already a capable cook and wants to broaden their ho...more
I had to bring this back to the library because there were holds on it. Otherwise I would have kept on cooking -- this is a rewarding one to cook from because the food comes out looking like the pictures. This is partly because the food in the book isn't photographed in a very stylized way - but it still looks very, very tasty.
I made:
-Spicy Moroccan carrot salad
Roasted parsnips and sweet potatoes w/ caper vinaigrette
Surprise tatin
Parsnip dumplings in broth
Black pepper tofu
And that's just from th...more
I made:
-Spicy Moroccan carrot salad
Roasted parsnips and sweet potatoes w/ caper vinaigrette
Surprise tatin
Parsnip dumplings in broth
Black pepper tofu
And that's just from th...more
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...more
Update: We've now tried four of the recipes with 50% sucess! The recipes...more
Nov 20, 2012
Loederkoningin
rated it
4 of 5 stars
·
review of another edition
Shelves:
cooking-health-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...more
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...more
6 likes · like · see review
OMG, I have died and gone to heaven. Such beautiful food, so many recipes and so little time. There are so many dishes I want to make. Asparagus, fennel and beets with verjus, except I have no idea where I would find verjus. Perhaps I can substitute wine vinegar?
The reason this does not have 5 stars is because there is no nutritional key provided (calories, fat, protein, carbs etc per serving). Otherwise, the recipes look glorious.
The reason this does not have 5 stars is because there is no nutritional key provided (calories, fat, protein, carbs etc per serving). Otherwise, the recipes look glorious.
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.-
-Alexis S.-
Up until now, I've only used Goodreads to keep track of traditional books (novels, biographies, etc.). This cookbook is the first I've read from start to finish the way I typically read a novel.
What a great cookbook! The recipes are simple & well-written, with gorgeous photos of the food. The results are delicious vegetarian dishes that are distinctive and impressive (something sadly uncommon in vegetarian recipes).
What a great cookbook! The recipes are simple & well-written, with gorgeous photos of the food. The results are delicious vegetarian dishes that are distinctive and impressive (something sadly uncommon in vegetarian recipes).
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.
Fantastic! This cookbook is loaded with mouth watering vegetarian recipes and gorgeous photos. The author is not vegetarian, but the dishes can be served alone or with meat or fish, if you prefer. Some recipes are very simple, but quite a few of them will require well stocked pantries or access to the internet to order from Amazon, etc., or proximity to Asian markets. I LOVE this book!
A wonderful cookbook full of vegetarian recipes. I love vegetables and grains, yet rarely know what to do with them besides slather them with butter or throw them together in a stir-fry. This book introduces interesting, delicious (yes, I've tried some of the recipes), and unusual ways to prepare your garden's produce. Very user friendly and the pictures are great.
I am the last person one could call a vegetarian, but when Alayne decided on Plenty, I was game. This book made me not miss the meat. There are gems in here including the quesadillas, grilled outside, garlic soup with a homemade harissa that was to die for, a pasta and fried zucchini salad that served as a filling main course and the grilled pear dessert was quite tasty.
Ik heb al aardig wat gekookt uit beide kookboeken van Ottolenghi. Elke keer verwonder ik me weer over de vele smaakjes die zo goed samen komen in de gerechten. Soms een waslijst aan ingrediënten nodig, maar de recepten zijn over het algemeen vrij simpel te maken. Ik ben fan! Gelukkig is het derde kookboek net in het Nederlands verschenen. Meteen besteld. Aanrader!
A fantastic cook book. I've made a number of items so far and haven't been disappointed yet.
Like some of the other reviewers have noted, it can be difficult to get some of the ingredients and takes a bit more planning than some of my other favorite cookbooks.
However, that's not a problem with the book, more a matter of a problem with the place I live.
Like some of the other reviewers have noted, it can be difficult to get some of the ingredients and takes a bit more planning than some of my other favorite cookbooks.
However, that's not a problem with the book, more a matter of a problem with the place I live.
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| Goodreads Librari...: Out of place other edition | 5 | 30 | Jun 06, 2012 05:44pm |
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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