Plenty: Vibrant Vegetable Recipes from London's Ottolenghi (Vegetarian Cooking, Vegetable Cookbook, Vegetable Cooking) - by Yotam Ottolenghi
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<p/><br></br><p><b> About the Book </b></p></br></br>First published in the United Kingdom in 2010 by Ebury Press.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>The cookbook that launched Yotam Ottolenghi as an international food celebrity. </b> <p/><b>A must-have collection of over 120 vegetarian recipes: </b> A vegetarian cookbook from Yotam Ottolenghi, the author of <i>Jerusalem, A Cookbook</i> and other Ottolenghi cookbooks, <i>Plenty</i> is a visually stunning collection featuring exciting flavors and fresh combinations that will become mainstays for readers and eaters looking for a brilliant take on vegetables. <ul><li>Essential for meat-eaters and vegetarians alike, <i>Plenty</i> features more than 120 recipes organized by ingredient. </li><li>One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. His approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. </li></ul><b>If you are a fan of <i>Plenty More</i>, <i>Forks Over Knives</i>, <i>Smitten Kitchen Every Day</i>, or <i>On Vegetables</i>, you'll love this Ottolenghi cookbook, <i>Plenty</i>. </b><ul><li>An indispensable cookbook for every home library with a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. </li><li>Mouthwatering recipes include Jerusalem artichokes with manouri and basil oil, caramelized garlic tart, mushroom ragout with poached duck egg, zucchini and hazelnut salad, shakshuka, broccolini and sweet sesame salad, soba noodles with eggplant and mango, quinoa and grilled sourdough salad, chard cakes with sorrel sauce, asparagus mimosa, fava bean burgers, spiced red lentils with cucumber yogurt, farro and roasted pepper salad, sweet corn polenta, pear crostini, and more. </li></ul><p/><br></br><p><b> Review Quotes </b></p></br></br><br>Forget about the fact that it's a vegetarian's best friend, Plenty is the sort of cookbook that any home cook will fall for. It's as meaty as its meat-filled counterparts. -- Charlotte Druckman, food52.com<br><br>Ottolenghi's book Plenty rose to be a best seller in Britain on its release last year (it appeared here several months ago), and is 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<br><br>The book that launched the cult. The recipes not only made vegetarian food sexy (note: Ottolenghi wants you to know he loves meat), they also made Western cooks crave Eastern Mediterranean flavors. - Christine Muhlke, bon appetit<br><br>The flavors in Plenty are so bright, curious and new - to my palate at least - it made me wonder, where is our Middle Eastern Mario? And how quickly can Ottolenghi open in New York? -- Christine Muhlke, food52.com<br><p/><br></br><p><b> About the Author </b></p></br></br>Yotam Ottolenghi is co-owner of four Ottolenghi restaurants, co-author of Ottolenghi: The Cookbook and author of the weekly New Vegetarian column in the Guardian newspaper. He lives in London. <p/>Jonathan Lovekin is a lifestyle and food photographer based in London.
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