1.15Kg of CO2
144 litre(s) of Water
0.0086 Tree(s)
1 book donated to global literacy projects
Plenty
Plenty
hardback
Published:
29 April, 2010
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Description
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 devised for that column.
Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.
Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.
Prizes
Winner of Specsavers National Book Award 2010 (UK),Winner of Observer Food Monthly Awards 2011 (UK),Short-listed for Guild of Food Writers Award 2010 (UK)
More Details
| Type | Book |
|---|---|
| ISBN13 | 9780091933685 |
| ISBN10 | 0091933684 |
| Number Of Pages | 288 |
| Item Weight | 1288 g |
| Product Dimensions | 203 x 276 x 27 mm |
| Publisher / Reseller | Ebury Publishing |
| Format | hardback |
Media Reviews
Plenty is one of those cookbooks you dribble over while flicking through its pages. [The recipes] demand to be eaten. * The Guardian *
Plenty takes an inspired and fresh approach to vegetarian cooking. Sumptuous photographs make this an ideal gift for all foodies. * The Independent *
The hottest cookbook of the year * The Guardian *
He's a genius: his isn't exactly Middle eastern cooking - he's from Jerusalem - but it draws its very breath from the explosive colours and tastes of the region. * The Scotsman *
The man who sexed up veg. * Evening Standard *
Plenty is a great resource for all cooks, packed with new ideas and fresh combinations.[These are] recipes that will become family classics. * Great British Food *
So original, colourful and exuberant that we could happily spend the whole of the summer working our way through them. * You Magazine, Mail on Sunday *
Ottolenghi's fresh take on ingredients has practically reinvented the term 'vegetarian' * Red *
Yottam Ottolenghi has shaken up the conventions on vegetarian cookery... A follow-up book that easily lives up to the high expectations created by its predecessor. * Time Out *
among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don't need meat to produce over-the-top food. -- Mark Bittman * The New York Times *
GoodReads Reviews
Author's Bio
Yotam Ottolenghi is the restaurateur and chef-patron of the nine Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of eleven bestselling and multi-award-winning cookery books. His championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family. www.ottolenghi.co.uk @Ottolenghi