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  • Plenty See large image

    Plenty (Ebury Press) (Hardback) By (author) Yotam Ottolenghi, Photographs by Jonathan Lovekin

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    Short Description for Plenty A collection of vegetarian recipes. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, tofu, roots, squashes, onions, fruit, mushrooms and tomatoes, it is suitable for meat-eaters and vegetarians alike.
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    Plenty to smile about :)5

    Rachel When I received a glowing recommendation for this book from a non-vegetarian friend my initial reaction was one of hesitation... yet another vegetarian cook book full of the same old recipes, I wondered?? How wrong I was...
    After the first flick through of this book I felt inspired to jump straight into the kitchen and start whipping up a storm! The recipes are divine, the photography is mouthwateringly beautiful and the introductions to the recipes are genuinly interesting.
    I have since tried three of the recipes which have all been well received by both the vegetarians and non-vegetarians in my house, including my three year old self proclaimed 'meat-eater' son.
    I eagerly look forward to my next session in the kitchen with 'Plenty' by Rachel

  • It's Plenty5

    Nola James It's only been on the shelves for a few months but Plenty, Ottolenghi's impressive follow up to bestseller The Cookbook has already worked its way into the hearts of Britons, with it's parent The Guardian recently naming it number 40 in their top 50 cookbooks of all time.

    Recipes such as a Hot yoghurt and broad bean soup, Stuffed onions, Two potato vindaloo or Aubergine with buttermilk sauce should keep you coming back to the kitchen, and each recipe is accompanied by a preamble to set the scene: a story from Ottolenghi's student days in Tel Aviv or of a fascination with croquettes that stemmed from a boozy former life in Amsterdam.

    Thick, high quality paper stock is adorned with delicious photography by Jonothan Lovekin (who also shoots for Nigel Slater), sometimes of the finished product such as a mouth watering vine leaf, herb and yoghurt pie, sometimes of a singular ingredient: Chinese broccoli, red peppers or an aubergine.

    All the recipes can stand alone, and many make excellent accompaniments to meat or fish so whether you are a meat eater, or a strict vegetarian, Plenty is a solid edition to your library. by Nola James

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