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One thing to keep in mind, if you're cooking for large groups, or even if you're not, but especially if you are, read the recipes carefully and make sure you have all the ingredients he calls for--some of which you may have to special order if you don't live in a big city. Also I wouldn't recommend using more than one of his recipes for one meal, unless you have an entir This is a fabulous cookbook.
Also I wouldn't recommend using more than one of his recipes for one meal, unless you have an entire day to prep and plate everything and your kitchen timing is exceptional. Most of the ones I've tried are slightly complex--with the "Lentils with Broiled Eggplant" for instance, you are doing a fairly simple dish in stages using stovetop, oven, and mixing several things at different times. It IS worth the effort, but you have to plan ahead for these recipes in my experience. Partly I think it's because he's plating these dishes for a restaurant and he's got at least a little help to do that.
What I usually do is choose one as a main dish and then prepare things I'm familiar with to accompany, or I just choose a side dish or dip to go with an easier-to-prepare meal. Plenty by the British Yotam Ottolenghi is Amsterdam's most popular cookbook this year and supposedly the most popular vegetarian cookbook in The Netherlands ever.
And not without a reason. I've never come across a more interesting selection of delicious vegetarian recipes and love the fact that Ottolenghi brings a wide variety of vegetables, herbs and spices into the spotlight. Snapshots from an article in Amsterdam's newspaper Het Parool : Anyway, I tried out a first - and probably the easiest Plenty by the British Yotam Ottolenghi is Amsterdam's most popular cookbook this year and supposedly the most popular vegetarian cookbook in The Netherlands ever.
Snapshots from an article in Amsterdam's newspaper Het Parool : Anyway, I tried out a first - and probably the easiest, ha! I can't wait to work my way through the rest of his recipes! View all 7 comments. Although I love delicious warm food, cooking is something I would never enjoy no matter what.
Stirring pots on the stove has never been a pleasure, nor has my imagination for mixing ingredients been more than blunt. After so many failed attempts and wasted time following cooking blogs recipes I decided it was time I only trust chefs with excellent reputation. For more than 2 years now Ottolenghi's book has been my secret and most valuable ingredient in the kitchen. I have already cooked most of t Although I love delicious warm food, cooking is something I would never enjoy no matter what.
I have even dared to offer some of the dishes for friends and family gatherings which has raised great compliments and praises. View 2 comments. Dec 21, Lyn Elliott rated it it was amazing Shelves: best , middle-east , cooking. Terrific vegetable vegetarian cooking, light years away from the worthy stodgy of hunza pie and its ilk. Yes, I did make it once, but only once. Ottolenghi's combinations are sometimes unexpected but always successful. And most make great accompaniments to meat if you're a carnivore, so it's still worth getting the book! Mar 29, Sue rated it it was amazing. About 35 years ago I became a Lessmeatarian, but it was only when Mark Bittman introduced me to the term that I knew anyone had described my eating philosophy.
The beautiful cookbook Plenty puts not-meat front and center with big, bold dishes that feature vegetables and grains. Whether you use these recipes as mains or as sides is beside the point. Ottolenghi presents intensely flavored dishes, not uncomplicated, I might add, which will energize the taste buds no end. I received the book as a Chr About 35 years ago I became a Lessmeatarian, but it was only when Mark Bittman introduced me to the term that I knew anyone had described my eating philosophy.
So far I have not hit a clunker. One of of my favorite cookbooks in a long time I basically quit buying cookbooks after Mark Bittman's amazing How to Cook Everything Vegetarian because nothing was as good as that one , but I have made a bunch of stuff from this one and it's awesome. The instructions are particularly well-done and clear, and the photography is gorgeous.
I will say that if you need a cookbook featuring only ingredients found in your local supermarket, this one will probably frustrate you. I live in a town with a One of of my favorite cookbooks in a long time I basically quit buying cookbooks after Mark Bittman's amazing How to Cook Everything Vegetarian because nothing was as good as that one , but I have made a bunch of stuff from this one and it's awesome.
I live in a town with a lot of unusual markets and the like, so finding unusual spices and things for me is easy, but if that's a dealbreaker for you, then this probably will be a frustrating book. Highly recommended, especially for vegetarians or people who are trying to eat less meat who find a lot of the vegetarian cookbooks kind of blah--this one is anything but. View all 3 comments.
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Dec 10, Autumn rated it liked it Shelves: cookbooks , anglophilia. Beautifully photographed veggie cookbook with roots in Middle Eastern Jewish cooking. Lots of eggplant and z'atar. I like British cookbooks because you can figure out what kinds of things are in upscale groceries over there. I'm interested in his carmelized potato tarte tatin thing, but I know I'm never gonna cook it because of my sad inability to carmelize.
This has led to an idiosyncratic organisation of recipes: some components such as aubergines have their own chapter; others are organised botanically such as brassicas and others reflect associations that are part of the way Ottolenghi shapes his menus. These recipes are based on meatless dishes and reflect eclectic influences including the Middle East, South East Asia and Latin America.
The book is full of delicious, mouth-watering recipes. The instructions are clear and easy to follow. The amount of preparation required varies between dishes: some are quick and easy, others will require more time. There is a recipe here for just about any occasion. I first borrowed this book from the library, but quickly realised that I needed my own copy.
A note for American readers: the ingredients are listed in grams and millilitres rather than cups and ounces. Jennifer Cameron-Smith Jun 08, Zanna rated it really liked it Shelves: food. A wide range of creative, tasty, makeable recipes, and a well-organised and attractive book. I didn't enjoy the writing style I know, a minor point! Jun 14, Kim rated it really liked it Shelves: cookbooks.
The shakshuka. Just try the Shakshuka , that is all.
Plenty | Chronicle Books
Although I won't object if you use a lot less oil than Mr Ottolenghi finds necessary. View 1 comment. I had a difficult time figuring out who exactly this book is for. Intro gives the heavy suggestion that this isn't just for committed vegetarians, and that a major purpose was to give some recipe suggestions for folks concerned about the environmental impact of meat consumption me!
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Things get a little weird when the author gets defensive about vegetarians giving him grief for suggesting pairings of these recipes with meat of some kind, and the defensiveness against h I had a difficult time figuring out who exactly this book is for. Things get a little weird when the author gets defensive about vegetarians giving him grief for suggesting pairings of these recipes with meat of some kind, and the defensiveness against highly specific feedback crops up here and there again throughout the rest of the book.
It's tiresome, but it's not the worst. Thing is, this book doesn't exactly spell out accessibility where ingredients were concerned. I really knew I was in the weeds when a recipe for potato salad called for quail eggs. Additionally, the average ingredients list length is about thirteen items long, which I would say is a tad excessive for ANY recipe, whether meat is involved or not.
The author does the absolute bare minimum in recommending where to find ingredients, and mostly only for things any person can readily find--and that those things are no good. Like when he suggests getting goat cheese--which you can arguably find in any grocery store these days--from a farmer's market, fine, but that his personal favorite is "Caprini freschi, from Piedmont in Italy.
You can actually get such tomatoes if you look hard enough. The best tomato I ever had was homegrown in the village of Monarola in the Cinque Terre, northern Italy. I'll never forget it. Booking my flight now. And as a personal criticism: dude suggests cilantro on everything. Cilantro appears again without mention in a Japanese-inspired recipe for soba noodles. Absolute madman. Overall, I think the guy just wanted to maybe write about all the amazing places he's traveled and all the good food he's eaten there, but was pressured into throwing together recipes from his column in the Guardian instead, leaving behind this weird and bitter taste of resentment.
I was quite disappointed, but will at least try out a handful of recipes ALSO - the ebook formatting is royally messed up. No matter what size you change your font to, headers for recipes are inexplicably paired with photos from the previous recipe, squishing them down in blue font at the bottom of the photo page, not heading the actual recipe page. Just a whole nightmare of an experience to read. Jan 11, Flying Monkey rated it really liked it Shelves: , cooking. Great recipes to assist in utilizing a healthy Mediterranean lifestyle. Now if I could just stick to it. Love so many ethnic foods that I have to keep going back to all sorts of eclectic foods.
Jun 26, Zaynaz rated it it was amazing. I'm surprised by how much I love this. I only got it to qualify for free shipping on an order and because of a bit of idle curiosity after a friend had waxed lyrical about the author's 'Jerusalem' cookbook I really DON'T need any more Middle Eastern themed cookbooks. This book is awesome.
I'm not vegetarian, but armed with this I pretty happily could be. So many of the recipes are unusual combinations or clever ways of serving things, but very few are challenging and the instructions are detai I'm surprised by how much I love this. So many of the recipes are unusual combinations or clever ways of serving things, but very few are challenging and the instructions are detailed and common sensical.
Most of the recipes would be good as side dishes or standalone meals, so don't let the lack of meat recipes put you off. Most recipes are pictured, and they look like what you get- no super fancy presentation. Not many ingredients are hard to find either and you could probably substitute some things if a particular herb or spice is hard to find or not your favorite. His method for roasting eggplants in the eggplant with buttermilk sauce recipe has finally made that style of eggplant fool proof for me.
I find this collection very inspiring and I have often searched through this when stuck for ideas about what to make. I'd specially recommend this to people who are only cooking for themselves or a small group because the recipes don't make unwieldy amounts of food. I've already bought a copy as a gift for my cousin and I can think of a couple of vegetarian friends who would love this.
Visually stunning photographs of gourmet vegetarian faire! While on vacation, I attempted to take a photo of some food we were enjoying. Much to my surprise, I had a great deal of trouble! I now have a new appreciation for food photographers! Anyway, it's a beautiful cookbook with delicious sounding recipes.
It's the kind of recipe book I would use on the weekend or when I have bags of time as the recipes are very detailed. The recipes Visually stunning photographs of gourmet vegetarian faire! The recipes are: 1. Roasted parsnips and sweet potatoes with caper vinaigrette - fabulous! Anyone who says they don't like vegetables hasn't tried this recipe!! Leek fritters - Disappointing. Odd spice combination. Eggplant with buttermilk sauce - Blah! It couldn't decide whether it wanted to be sweet or savory!
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Recipe said to roast eggplant at degrees for 35 to 40 minutes. Mastering the art of French cooking the Yotam Ottolenghi way: One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients.
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I go the other way and use spices, herbs and other ingredients to create a sense of surprise. The Plenty cookbook: Plenty is the cookbook that launched Yotam Ottolenghi from a fabulous chef, London restaurant owner, and British newspaper columnist to an international food celebrity. In the Plenty cookbook, Yotam puts a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. A vibrant photo accompanies every recipe in this visually stunning Ottolenghi cookbook. Essential for meat-eaters and vegetarians alike! Plenty is an indispensable cookbook for every home library.
Spicy Moroccan carrot salad. Royal potato salad. Sweet potato wedges with lemongrass. Sweet potato cakes.
Related Plenty: Vibrant Vegetable Recipes from Londons Ottolenghi
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