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Plenty

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3.95  ·  Rating details ·  22,690 ratings  ·  405 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, 288 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 av…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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·Karen·
Feb 10, 2013 rated it it was amazing  ·  review of another edition
NEW! With ADDED UPDATES!


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
Mir
Apr 20, 2013 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, eve
...more
Ivonne Rovira
Oct 16, 2015 rated it liked it  ·  review of another edition
Recommends it for: serious foodies
Recommended to Ivonne by: BookBub
Shelves: cookbooks
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.
...more
claire
Apr 29, 2012 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
...more
Kat
Oct 07, 2012 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
...more
Antonia
Dec 19, 2015 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
Trish
Apr 04, 2014 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
Juli
May 09, 2019 rated it it was ok  ·  review of another edition
I had a difficult time figuring out who exactly this book is for. Intro gives the heavy suggestion that this isn't just for committed vegetarians, and that a major purpose was to give some recipe suggestions for folks concerned about the environmental impact of meat consumption (me!), so I was excited to read. Things get a little weird when the author gets defensive about vegetarians giving him grief for suggesting pairings of these recipes with meat of some kind, and the defensiveness against h ...more
Sue
Mar 29, 2014 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
...more
Sarah
Aug 03, 2012 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
Dec 21, 2015 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! ...more
Jennifer (JC-S)
Nov 04, 2010 rated it really liked it
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
Autumn
Dec 10, 2011 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. ...more
Alexia Lucia
Jan 20, 2021 rated it it was amazing
MNAMDOPICI (on the can-cook/can’t-cook scale, this book might have almost maybe pushed me over the edge. judge for yourself at @_kelexi_ )
Kathleen
There are some really delicious looking recipes, but goodness, most of them had a whole lot of ingredients. Maybe wrongly, but that usually turns me off.
Julie
Apr 27, 2011 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
...more
Zanna
Jun 08, 2014 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! ...more
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.
...more
Kim
Jun 14, 2011 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.) ...more
NannyOgg
Feb 19, 2021 rated it liked it  ·  review of another edition
Shelves: owned
I have the budding suspicion that the title “Plenty” is a result of negotiations between the publisher and Ottolenghi, who had possibly called his book “Plenty of Oil” originally. Every 4th or so recipe involves shallow frying something spongy like eggplants or tofu, and every now and then the end result is then mixed in a sauce made of a whole stick of butter or the like. Vegetarian cookbooks are supposed to help me “reduce my meat consumption”, but now I wonder if eliminating me by ways of a h ...more
Michelle
Oct 25, 2019 rated it really liked it  ·  review of another edition
I'm so torn about this cookbook. All the information and stories were great. Pictures were great. But half the time I had no clue what some of the ingredients were or even the title of the dish. Plus I've never seen such long lists of ingredients for every dish. Realistically I would not have a lot of the ingredients on hand. But if you have a plentiful stock of all the ingredient; the recipes would be nice to try. Way too difficult for my basic cooking skills. Probably awesome for those who hav ...more
Zaynaz
Jun 26, 2014 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
...more
Sara Habein
May 04, 2011 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
Millicent
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:
Roots
Funny Onions
Mushrooms
Zucchini and other Squashes
Peppers
Brassicas
The Mighty Eggplant
Tomatoes
Leaves, Cooked and Raw
Green Things
Green Beans
Pulses
Grains
Pasta, Polenta, Cous
...more
Deb
Jun 28, 2011 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:
http://kahakaikitchen.blogspot.com/20...

Update:
After spending six months cooking along with Ottoelnghi at I Heart Cooking Club
...more
Cynthia
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
Emily
Mar 19, 2012 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
Sjancourtz
Sep 13, 2013 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
Netts
Aug 08, 2013 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
...more
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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

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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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