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Hugely anticipated follow-up to 2008's bestselling Ottolenghi: The Cookbook, vegetarian recipes from chef and restaurateur Yotam Ottolenghi

With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting new 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, tofu, 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.

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

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

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

The hottest cookbook of the year

The Guardian

The man who sexed up veg.

Evening Standard

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

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Formats & editions

Also by Yotam Ottolenghi

Sweet
Jerusalem
Plenty More
Ottolenghi: The Cookbook
NOPI: The Cookbook
Ottolenghi

Recommendations

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