Plenty

Product Information

The hotly anticipated follow-up to London chef Yotam Ottolenghi’sbestselling and award-winning cookbook Plenty, featuring more than 150vegetarian dishes organized by cooking method. Tried the Barley Salad with Pomegranate, an excellent filling salad that is great for travel/work/leftovers. And it is just too easy to modify to suit what one has on hand. 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.

Roasted parsnips and sweet potatoes with caper vinaigrette - fabulous! Anyone who says they don't like vegetables hasn't tried this recipe!! With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column.Heat half the oil in a large, high-sided saute pan on a medium-high flame. Add the garlic, onion, half the oregano and a quarter-teaspoon of salt, and fry for eight minutes, stirring often, until soft and golden, then tip into a small bowl. A stunningly gorgeous cookbook with some spectacular recipes. I would like to give it a 4.5. The book has a wonderful feel to it--you just want to hold it and never put it down. So far I have just tried the Green Couscous, which was excellent, but I have a ton of dishes tabbed to make. A cookbook to savor.

Ottolenghi has founded a restaurant and four delis, has now penned four cookbooks, done an eight-year stint as Guardian Weekend’s columnist and – simply put – changed the way we shop and eat.I was looking forward to this book and really wanted to love it, but I often find myself just avoiding it and selecting something with a better result to effort ratio instead. It is 3.5-star cookbook for me. 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.