Published by Ebury Press, part of Ebury Publishing
Format: Hardback
£25.00
Author:
Yotam Ottolenghi
Format: Hardback
EAN: 9780091933685
£25.00
Available for dispatch within 1-2 working days
EAN: 9780091933685
Published: 29 Apr 2010
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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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.
- The New York Times
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, Launceston Place, Maison Blanc and Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington, Belgravia and Kensington. He opened the restaurant NOPI in Piccadilly in 2011.
