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Awards
OverviewFull Product DetailsAuthor: Yotam Ottolenghi , Jonathan LovekinPublisher: Ebury Publishing Imprint: Ebury Press Dimensions: Width: 20.40cm , Height: 3.10cm , Length: 27.80cm Weight: 1.314kg ISBN: 9780091933685ISBN 10: 0091933684 Pages: 288 Publication Date: 29 April 2010 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsPlenty is one of those cookbooks you dribble over while flicking through its pages. [The recipes] demand to be eaten. The Guardian Plenty takes an inspired and fresh approach to vegetarian cooking. Sumptuous photographs make this an ideal gift for all foodies. The Independent The hottest cookbook of the year The Guardian He's a genius: his isn't exactly Middle eastern cooking - he's from Jerusalem - but it draws its very breath from the explosive colours and tastes of the region. The Scotsman The man who sexed up veg. Evening Standard Plenty is one of those cookbooks you dribble over while flicking through its pages. [The recipes] demand to be eaten. * The Guardian * Plenty takes an inspired and fresh approach to vegetarian cooking. Sumptuous photographs make this an ideal gift for all foodies. * The Independent * The hottest cookbook of the year * The Guardian * He's a genius: his isn't exactly Middle eastern cooking - he's from Jerusalem - but it draws its very breath from the explosive colours and tastes of the region. * The Scotsman * The man who sexed up veg. * Evening Standard * The man who sexed up veg. * Evening Standard * He's a genius: his isn't exactly Middle eastern cooking - he's from Jerusalem - but it draws its very breath from the explosive colours and tastes of the region. * The Scotsman * The hottest cookbook of the year * The Guardian * Plenty takes an inspired and fresh approach to vegetarian cooking. Sumptuous photographs make this an ideal gift for all foodies. * The Independent * Plenty is one of those cookbooks you dribble over while flicking through its pages. [The recipes] demand to be eaten. * The Guardian * Prue writes: The thing about me is that I love cooking, specifically baking, but all kinds of recipes and delicious food possibilities are things I can really get excited about! I have a lot of recipe books for a semi-young person who is still renting and therefore lugging my things around on a regular basis. Before I started work at Better Read Than Dead I was on a strict no cook book buying ban. Then some of our wonderful customers would pop up to the counter, with brilliant cook books tucked under their arms and tell me all about how amazing it looked and how they just couldn't resist buying one more... and I capitulated into a cook book buying frenzy!<br />Plenty was the book that tipped me over the edge. I threw caution and self-imposed bans to the wind and bought it home with me. And it is glorious.<br />It is beautifully presented. Its clean, clear layout is complimented by incredibly inspiring food photography and simple line drawings herald in each new section of the recipe book. The sections are logically broken up into dominant types of vegetable, grain or rice/pasta. Plenty really is a celebration of all things vegetable. The recipes are rich, flavoursome and not impossible to source ingredients for. One of my personal favourite discoveries is the recipe for Shakshuka, which is a rich and delicious brunchy baked eggs meal. The All Vegetable Paella is also luxurious.<br />Plenty is a rare recipe book in that it spans kitchen abilities and is just as accessible for my ‘just learning to cook' housemates as it is for me. If you only buy one recipe book this year - buy this one.... If you've already bought a few recipe books this year, then this one is a worthy addition to your collection! Author InformationYotam Ottolenghi is the restaurateur and chef-patron of the four London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of seven best-selling cookery books. Amongst several prizes, Ottolenghi SIMPLE won the National Book Award and was selected as best book of the year by the New York Times. Yotam has been a weekly columnist for the Saturday Guardian for over thirteen years and is a regular contributor to the New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as 'exotic', has led to what some call 'The Ottolenghi effect'. This is shorthand for the creation of a meal which is full of colour, flavour, bounty and sunshine. Yotam lives in London with his family www.ottolenghi.co.uk @Ottolenghi Tab Content 6Author Website:Countries AvailableAll regions |
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