Plenty

Plenty

Vibrant Vegetable Recipes From London's Ottolenghi

Book - 2011
Average Rating:
11
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More than 120 recipies from Ottolenghti's weekly vegetarian column for London's The guardian newspaper.
Publisher: San Francisco : Chronicle Books, 2011
ISBN: 9781452101248
1452101248
Branch Call Number: 641.65 OTT 2011
Characteristics: 287 p. : col. ill. ; 28 cm
Alternative Title: Guardian (London, England)

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g
gilligui
Oct 16, 2017

This is a wonderful cookbook that showcases a variety of vegetarian recipes that will appeal to both the novice cook and the more seasoned pro. I tried the Mediterranean Tart and although the prep time was long, the finished product was amazing! I highly recommend this cookbook.

JCLAshleyF Apr 11, 2017

I love this cookbook. It's full of beautiful photos and wonderful recipes. I especially loved the Quinoa Salad with Dried Persian Lime. If you like this cookbook then check out Jerusalem.

a
a_rederi
Jun 20, 2016

I love this cookbook! Very original recipes organized by type of vegetable. If you want to find new creative ways to use veggies, whether as side dishes or mains, I highly recommend this book.

j
JoanneTravis
Jan 11, 2016

Lovely photography and many diverse recipes but not ones that our family would enjoy.

i
ilovesfpl8392
Feb 26, 2015

Everything I have ever cooked from this cookbook has been amazing!

alevgiannubilo Aug 06, 2013

amazing cook book, I want to create every page

debwalker Apr 07, 2012

Gorgeously photographed vegetable recipes.

j
Johanna101
Jan 11, 2012

The pictures draw you in, and then you make the recipes..... you're hooked

m2 Dec 05, 2011

Fabulous cookbook -- true vegetable porn. We've made Asparagus Mimosa and Lentils with broiled Eggplant, both sumptuous and repeatable. You gotta see this to believe it.

ksoles Jun 24, 2011

He may not actually be vegetarian but Yotam Ottolenghi can certainly convey the pleasure of vegetarian food. In "Plenty," the Israeli chef presents recipes featuring vegetables, pulses, grains, eggs and dairy, most of which highlight the flavours of the Mediterranean.

To his credit, Ottolenghi treats his ingredients with dignity; he proves that lentils can taste as delicious as beef provided you don't consider them a substitute. Indeed, every dish from roasted sweet potato wedges with herbs and chillies to cabbage and kohlrabi salad with sour cherries to black pepper tofu sounds substantial and appetizing. The myriad of lovely, glossy photos make the book a pleasure to peruse whether you cook from it or not.

Some recipes contain a large list of ingredients but all look easy enough to make with moderate time and effort. The instructions are laid out clearly but there is little other text to read - disappointing for those who like a bit of commentary with each recipe. Overall, a worthwhile addition to anyone's cookbook collection whether vegetarian or "flexetarian."

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