Plenty

October 8, 2019 - Comment

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

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.

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Comments

Anonymous says:

Great new ideas for vegetables What I like about this book is that it gives some interesting and creative new ways to cook ordinary vegetables. It does use some unusual ingredients, but most can be bought online if you are not near a suitable shop, and many are available in large supermarkets, not just specialist delis. I’ve tried 4 recipes so far and enjoyed them all. Looking forward to working my way through the book. Many of the recipes would work as standalone meals, while others are more suitable as side dishes or with…

Anonymous says:

Well worth the money! As a new vegetarian I was looking for some inspiration and boy does this book have it! It is divided into different sections; roots, onions, mushrooms, squashes, capsicums, brassicas, aubergine, tomatoes, leaves, green things, green beans, pulses, cereals, pasta and fruit with cheese. The paper is great quality and there are lots of pictures to show the end result! Most of the ingredients are easy to get at your local store so you can crack on with the recipes immediately. I was a bit hesitant…

Anonymous says:

I love how the recipes are laid out I adore this cookbook. The photography is stunning, the recipes creative (despite what some will say, the exotic ingredients are often non-essential or last a long time as a little goes a long way) and the writing compelling. The instructions are clear without being patronising. I love how the recipes are laid out, with lots of photos, split by category of veg (roots, alliums, potatoes, cabbage and relatives, etc) which is great for inspiration. Special mention goes to the black pepper tofu,…

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