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  • Published: 4 January 2011
  • ISBN: 9781446407134
  • Imprint: Ebury Digital
  • Format: EBook
  • Pages: 288

Plenty




Award-winning follow-up to 2008's bestselling Ottolenghi: The Cookbook, vegetarian recipes from chef and restaurateur Yotam Ottolenghi. Winner of Observer Food Monthly's Cookbook of the Year.

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.

  • Published: 4 January 2011
  • ISBN: 9781446407134
  • Imprint: Ebury Digital
  • Format: EBook
  • Pages: 288

About the author

Yotam Ottolenghi

Yotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the 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

Also by Yotam Ottolenghi

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Praise for Plenty

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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