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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. Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary. Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.

 

Details

ISBN: 9780091933685
Audience: General
Format: Hardback
Number of Pages: 288
Publication Date: 29 Apr 2010
Publisher: Ebury Publishing
Publication City, Country: London, United Kingdom
Dimensions (cm): 27.8(H) x 20.4(L) x 3.1(W)
Weight (gm): 1314

 

Reviews

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 *

 

Author Biography

Yotam 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
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