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Review”Forget with regards to 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 it is meat-filled counterparts.” — Charlotte Druckman, food52.com Ottolenghi’s book “Plenty” rose to be a best vendor in Britain on it is release last year (it appeared here assorted months ago), and is among the most generous and luxurious nonmeat cookbooks ever produced, one that without any delay reminds us that you don’t need meat to construct 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 may Ottolenghi open in New York?” — Christine Muhlke, food52.com About the AuthorYotam Ottolenghi is co-owner of four Ottolenghi restaurants, co-author of Ottolenghi: The Cookbook and author of the weekly New Vegetarian column in the Guardian newspaper. He lives in London. Jonathan Lovekin is a life style and feed photographer based in London.

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Most helpful customer reviews

132 of 134 people found the following review helpful.
`At the centre of each dish, .. is an ingredient, one ingredient.’
By J. Cameron-Smith
In his introduction to this book, Yotam Ottolenghi writes that that each dish is based around one of his favourite ingredients. 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 chapter headings may give some idea:

Roots
Funny Onions
Mushrooms
Courgettes and Other Squashes
Capsicums
Brassicas
The Mighty Aubergine
Tomatoes
Leaves Cooked and Raw
Green Things
Green Beans
Pulses
Cereals
Pasta, Polenta, Couscous
Fruit with Cheese

The recipes are accompanied by anecdotes and by mouth-wateringly beautiful photographs. 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. But it’s worth it. 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

107 of 108 people found the following review helpful.
The Wait was worth it
By drybean
I have been eagerly awaiting the US release of this book since its UK release last year.
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.

115 of 117 people found the following review helpful.
Something a bit different.
By rollerskate
I buy a lot of cookery books, and borrow even more from the library. Most of them are getting quite interchangeable these days. Yotam Ottolenghi’s new book however has nothing I’ve seen in other books. All the recipes are fresh and original, but not difficult or fiddly. I have spent the last few years tearing his recipes out of the Guardian at the weekend, now I don’t have to. His recipes work, are full of flavour, and as I said before quite different. An excellent book even for someone who has hundreds of cookery books.

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