- 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: 1.4 Kg
- Average Customer Review: Be the first to review this item
- Amazon Best Sellers Rank: #416 in Books (See Top 100 in Books)
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi (Vegetarian Cooking, Vegetable Cookbook, Vegetable Cooking) Hardcover – 23 March 2011
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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
"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
"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
"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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Most helpful customer reviews on Amazon.com
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 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!