PDF Ebook Plenty: Vibrant Vegetable Recipes from London's Ottolenghi, by Yotam Ottolenghi
PDF Ebook Plenty: Vibrant Vegetable Recipes from London's Ottolenghi, by Yotam Ottolenghi
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Plenty: Vibrant Vegetable Recipes from London's Ottolenghi, by Yotam Ottolenghi
PDF Ebook Plenty: Vibrant Vegetable Recipes from London's Ottolenghi, by Yotam Ottolenghi
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Review
"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.comOttolenghi'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"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"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
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About the Author
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.Jonathan Lovekin is a lifestyle and food photographer based in London.
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Product details
Hardcover: 288 pages
Publisher: Chronicle Books (March 23, 2011)
Language: English
ISBN-10: 1452101248
ISBN-13: 978-1452101248
Product Dimensions:
8 x 1.5 x 11 inches
Shipping Weight: 3.2 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
1,002 customer reviews
Amazon Best Sellers Rank:
#2,682 in Books (See Top 100 in Books)
Beautiful book - most recipes show you how the dish is presented. Very clear instructions and lots of combinations that I would not have thought of on my own. I really like that most of the ingredients are easily available (with a few exceptions like pomegranate molasses or kurmizi biber - at least with the latter they source it for you). Vegans probably won't like how many recipes have cheese or eggs in them. People who don't eat wheat might feel that there are too many pasta recipes (one can cure that by making their own non-gluten noodles or buying gluten free). The prolific use of beans means that many of the recipes appear to be based on Mediterranean dishes which the author recognizes on p.7. Several others are based on Asian cuisine like gado gado and banh xeo or mango and coconut rice salad. I am looking forward to making many of these dishes.
I have been eagerly awaiting the US release of this book since its UK release last year.I have the (UK version) of the first Ottolenghi book, which is easily my favorite cookery book of my (embarrasingly large) collection. I've never been let down by one of his recipes, and I've made most of them.I was so excited to receive this in the mail, and I can say that the wait for this book was worth it.The photography is gorgeous, and for those of you who like a picture to accompany every recipe, you got it.I love how the book is laid out in chapters by main ingredient. This is especially helpful for those who belong to a CSA/Veg Box scheme and are looking for something to do with the chard/cabbage/leeks etc.The commentary on each recipe is thoughtful and helpful. The flavor combinations that Mr. Ottolenghi uses are thoughtful and interesting, and often allow us to enjoy a vegetable in a way that we had not previously. I often feel like I'm doing my body a favor by making one of his recipes, given that they feature abundant quantities of fresh vegetables and whole grains.I've never written a review on Amazon before, but I do rely on them heavily when making purchases, so I wanted to pass on what a gem this book is.
I've been looking for a book that has the magic of making vegetables tasty and this is it. All 5 of the recipes I've tried have been delicious and simple. There are definitely some uncommon vegetables and spices in there, but I've been able to find or substitute all of them so far. I live near a major city so there are plenty of foreign markets to buy odd ingredients from, but Wegman's has been my go-to, having almost everything I've looked for. I'll also say taste as you go, the quantities are questionable sometimes. One of the dip recipes said "zest and juice from 2 limes", which turned the dip into lime sauce. It may have been implied zest from 2 limes and "some" lime juice, but the wording is poor. I had to remake the dip with a twist of lime and it turned out amazing. I have very little cooking talent and have only been cooking very basic stuff for a couple years, the instructions are written well enough that beginning cooks will have no problem making most of these recipes.
After having searched high and low for a vegetarian cookbook that is for people that already know how to cook, I have found THE perfect cookbook to have in your collection. This is not a cookbook that will teach you techniques. This is also not a cookbook that will teach you basic recipes. This is also not a cookbook that confuses vegetarian to health/diet foods. This is a cookbook that is for people who already know how to cook and are not fazed out by new ingredients or don't mind the extra trip to whole foods, ethnic markets for something specific..! The recipes in this book are seriously top notch. They are very unique and will have you exploring more. Ottolenghi's instructions are very clear. This could be something you cook everyday or even for the weekend depending on how comfortable you get with the recipes over time.
A simply gorgeous, very inventive cookbook! I love it and look forward to making more recipes! I love to cook but my techniques sometimes need some guidance... for example, I had never caramelized garlic for the 'caramelized garlic tart.' I wish the instructions were slightly more directive... like, heat the garlic on high heat until browned, not just the "heat the garlic on high heat for 2 min." If I had known the point of every direction by a simple "until... this sort of thing happens" it would have gone better for me. Still delicious. Still fun. Still loved it!
Some of the recipes are wonderful (the vegetarian paella!) , some (like the recipe for the arresting cover photo) are not so good.I thought I would like it so much, I got an extra copy for my vegan daughter. She is used to doing fairly complicated recipes for her diet, which sometimes includes going "raw" for a while. But we both agree, a lot of the ingredients are difficult - if not impossible- to find in our large metropolitan city. And the recipes are very, very ingredient heavy. Great for a gourmet cook, but after trying several, I found that prepping, cooking, and cleanup was running close to three hours. A little more effort than I am prepared to invest for uncertain results.But, OMG, are the photos stunning!
As an eggplant lover, this book sends me to heaven.I love Ottolenghi's style of cooking and the way he makes these AMAZINGLY gourmet dishes so accessible. The fact that he's so forthcoming about throwing a little bit of this and a little bit of that together makes you feel more confident about doing your own kinds of substituting in his recipes without fear. This is my first cookbook of his, and I'm hooked.Also love all the eclectic dishes and beautiful plating! Gorgeous photography - really impressed with the way they can make a $3 stainless steel serving bowl look gourmet.
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