Helpful. Plenty by Yotam Ottolenghi. You might also be interested in my other cookbook and ingredient reviews and my ideas lists of kitchen tools etc Happy cooking! Your email address will not be published. His Tomato Party ( p. 131) is a spectacle of colors and textures and elsewhere in the book he boasts a Very Full Tart (p. 84). Plenty doubled me over with its creative combinations and the playful pairings of a New Vegetarian. Dec 14, 2018 - This Pin was discovered by Michelle Beltrame. I made the chickpea pancakes with … Cooking our way through the book included several stops in the Eggplant section. He is quick to point out he’s not personally vegetarian but that designation doesn’t stop him from crafting some of the most inventive and absurdly edible vegetarian recipes to make their way through my kitchen. There are so many other pages of recipes dog-eared to test. I keep trying the Bahn Xeo, which shows great promise as a flavor burst recipe, but each attempt ends in failure as the pancakes stick or fall apart. That said though, the number of ingredients is definitely not a measure for the complexity in this book. Next time I make this, I will cut back on the oil as we found it a bit slick and I’m not sure it would be remiss in that subtraction. Laurie . This cookbook, which features plant based recipes, at first felt like a graduate course in cooking. There are recipes with plenty of ingredients, but all you have to do is mix the ingredients together. Best cookbook for vegetarian cooks . Finding a book that really teaches you something new if you’ve got your basics covered isn’t always easy. It's only been on the shelves for a few months but Plenty, Ottolenghi's impressive follow up to bestseller The Cookbook has already worked its way into the hearts of Britons, with it's parent The Guardian recently naming it number 40 in their top 50 cookbooks of all time. He introduces his Asparagus Vichyssoise (p. 184) as something similar to the chilled soup his father made for him when he sequestered himself at the family home to write all of the cookbook’s recipe introductions. Browse our favorite books and interviews with authors here. 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. Reviewed in the United States on August 28, 2019. Top 10 Southern Historical Cookbooks Want to Become a Better Cook? Reconnu depuis plusieurs années comme l'un des nouveaux talents de la cuisine mondiale moderne, Yotam Ottolenghi laisse ici s'exprimer tout son amour pour les produits. So far, I’m very happy with my choice. Cookbook: Plenty More by Yotam Ottolenghi Overall Impression: Ottolenghi’s follow-up to Plenty lives up to lofty expectations, delivering gorgeous and exciting vegetarian recipes. Ottolenghi is not a vegetarian himself, but his restaurant in Londons … That cover really does make people stop and reconsider eggplant. I’ve made several delicious dishes already and, learned a ton of new things already! February 8, 2020 April 15, 2020 • Books, Recipes. Plenty (affiliate link) will suit just about anyone who wants to be cooking more original foods with vegetables (without always having to rely on meat). Reviewed in the United States on October 14, 2020. It’s already a new favorite in our house, no meat required for sure! Cookbook Review: Plenty by Yotam Ottolenghi. For the Plenty cookbook review, I did receive the  book from the publisher at no cost, but all the thoughts above, whether well intended or overly verbose are my own. With a dollop of yogurt on top and some buttery rice below, we tucked in well that night! That evening, the cookbook made its rounds from our set of hands into another as each guest took their time flipping through it after dinner and cooing over other recipes they wanted to try like the Roasted Garlic Tart (p. 38). Hot Deals Peace 'N' Plenty for Rating : Models : By : N/A: Price : Peace 'N' Plenty Overviews Originally compiled by Roxie Kelly many perfect recipes have been added to this edition. We explain how it’s grown, made, preserved and packaged. Admittedly, I went into it biased, since Ottolenghi’s previous works are my some of my favorites for vegetable-centric inspiration, but I also think this history made me judge the book … your own Pins on Pinterest It evoked a bit of summery crunch and flavor to the lush and ever so slightly mouth-puckering Verjus and sumptuous pine nut, dill combination. Plenty evokes a philosophy of a zest for living and a cup half full mentality. Not overly verbose – beautifully written and shared in a way that makes it clear this is your interpretation and perspective – wonderful! I have owned it for a few years and appreciate its brilliant creativity and boldness. We use cookies and similar tools to enhance your shopping experience, to provide our services, understand how customers use our services so we can make improvements, and display ads. His Eggplant with Buttermilk Sauce (p. 110) can truly make a believer out of those who might ignore eggplant altogether. The book Plenty was brought out in 2010 and doesn’t contain any fish or meat in its recipes. After having tested and tried the cookbook Sweet from Yotam Ottolenghi and only ending up with great food, I decided it was time to buy one of his savoury cookbooks. Perhaps I’m wrong. 5.0 out of 5 stars With Flavor, Ottolenghi wins the Trifecta for plant-based cooking. The book Plenty was brought out in 2010 and doesn’t contain any fish or meat in its recipes. And sure enough the light dressing with the melt-in-your-mouth smooth eggplant worked well with the sweet burst of mango chunks and the ever so slightly heat of thin red onion slices. Suggestions for accompanying meat dishes are made once in a while and non-vegetarian cheeses are used regularly as well. In fact, his appreciation for the combination and results of a ratio of fat to vegetables really is something worth extolling in this book of 128 recipes. Some of his recipes bear that joyous verve for life in their nomenclature. “Plenty” by Yotam Ottolenghi is recipe-driven in the way that some restaurants can be described as ingredient-driven, which deserves an explanation. * … I agree with your assessment of Plenty. This site uses Akismet to reduce spam. I am trying to slow down my acquisition of cookbooks but this one is on my list for sure. The star of the meal based on compliments and guttural sounds of approval was the Caramelized Fennel with Goat Cheese (p. 172). A pot of this happily fed us for a few days. The tangy essence of tamarind played off the rich garbanzo beans and the stewed Swiss Chard. We even recently noticed that our neighborhood Thai restaurant has it on their menu, but their version doesn’t capture all of the fun and enhancements of the toppings recommended in Plenty. * Roasted parsnips and sweet potatoes with caper dressing (usually w/ carrots instead of parsnips) 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. Let’s consider his intro for Eggplant Tricolore (p. 114) that suggests a “sacrilegious use of cilantro in a very Italian dish.” He continues his admission, “I’d go even further into very dangerous territory by suggesting, God forbid, that fresh cilantro could fit perfectly in traditional Italian cuisine.” Not convinced of his humor? Onward, we go. The recipes are delicious and the pictures are beautiful. No conservative, ever returning recipes here, everything has a Yotam twist to it and just works out well! This is one sexy dish of food. Report abuse. Most of them are vegetables, roots, mushrooms and tomatoes are just a few examples, but some center around fruit or grains. But this is no vegetarian cookbook for the solely health-conscious. They’ve been refined and tweaked over time. Talk about a celebratory dish! Quinoa salad with lime prepared by Angela. The index at the beginning of the book lists all the chapters, with all the recipes per category, which is very convenient. January 19, 2020. your own Pins on Pinterest Instead, when I buy a cookbook I hope to learn a lot about food. We capped off the meal with the Pasta and Fried Zucchini Salad (p. 254). Here, he does something that completely bewitched and confounded my gourmande Tia B in his preparation of caramelizing fennel. The great advantage over grouping the recipes per main ingredient instead of course type is that you can easily use it for inspiration. Sorry, your blog cannot share posts by email. Creating original, good dessert recipes isn’t easy. 10 New Pie Cookbooks Every Baker Should Get This Fall Bacon-Wrapped Corn on the Cob 8 hrs Ratings. But do the recipes in Plenty live up to the hype? But also, because I really wanted to up my game in cooking vegetables and vegetarian foods. But people like Ottolenghi inspire me to color with all of the crayons in the crayon box – to experiment and cook for the joy of it. Learn new techniques that help me understand food better and how it responds. Amazon Customer. The Warm Glass Noodles and Edamame (p. 198) when compared to the myriad other recipes we worked our way through taste testing didn’t stand out with the same oomph as the other recipes for us though we found the tamarind a welcome addition to this dish and the mint a sweet note. [The recipes] demand to be eaten., The Guardian Plenty takes an inspired and fresh approach to vegetarian cooking. All of these recipes are vegetarian. This month we kicked off the year (and decade) with a classic cookbook I imagine many Kitchn readers might have on their shelves: Yotam Ottolenghi’s Plenty.For the last 30 days, people have been sharing their photos on Instagram using the #kitchncookbook tag and reviewing recipes in our private Facebook group (you are following along, right? The recipe headnotes for his Broccoli and Gorgonzola Pie, (p. 92) recalled a vehement letter received about the amount of fat in the pie that rattled his “normally-very-good-tempered-self.” To that complaint, he responded, “I say, enjoy this pie fully!” And before we move on, he says as much himself in his headnotes for Swiss Chard, Chickpea and Tamarind Stew (p. 148) when he expounds on “I always want to add sharpness to slow-cooked, stewy type dishes, something to break down the heavy seriousness of the dish and introduce a little refreshing edge to it-  a bit of humor even.”. And what I might consider my own personal obsession du jour involved a taste test of one of Plenty’s recipes served not once or twice in a three week span but three times. Ottolenghi contributed several recipes to Bon Appetit and after I found I had cooked through each one (and even found occasion to host a party so I could share one of the recipes) I found myself with plenty of reasons to tackle this cookbook personally, finding his approach to imbuing his food with fresh herbs and often with a dollop of yogurt to be in line with my own cooking sensibility, though he describes this addition in a headnote to Cucumber Salad with Smashed Garlic and Ginger (p. 166) as “a terrible habit of adding yogurt or sour cream to almost anything that’s been cooking for a long time, has got a lot of heat, is slightly greasy or just seems a bit heavy to me. Cookbook review: Plenty : vibrant vegetable recipes from London’s Ottolenghi. Funny – when my daughter saw that book at Anthropologie last year, she was immediately intrigued and wanted to cook from it. There’s a good variation of very simple recipes with only a few ingredients and more complicated ones. Suggestions for accompanying meat dishes are made once in a while and non-vegetarian cheeses are used regularly as well. I took several cakes to lunch the next day and shared one with my foodie boss telling him I was sharing a real treat with him as he scraped his plate with his fork trying to get as much of the yogurt sauce as possible on the tines of his fork. And remember, if you don’t find the answer here, you’re welcome to ask us any food-related question. As in Sweet, there are plenty of beautiful photos of most of the recipes. Click to share on Twitter (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Pinterest (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on WhatsApp (Opens in new window). He gives you plenty of ideas from which to become a voraciously eager eater of vegetables. He gives you plenty of ideas from which to become a voraciously eager eater of vegetables. A vibrant photo accompanies every recipe in this visually stunning Ottolenghi cookbook. 5.0 out of 5 stars Best (and healthiest) cookbook ever. Someday I hope to visit the Ottolenghi cafes in London…. Over 170 great recipes. Each chapter is centered around a hero ingredient. It helps to have some sort of an idea of how it will turn out, especially if it’s something you’ve never made before. The book is based on Yotam’s columns as a columnist for the British newspaper the Guardian, although it doesn’t exclusively contain these. I’m not bragging when I say that. One evening, we prepped the next night’s meal of Soba Noodles with Eggplant and Mango (p. 112), a wacky combination I knew we needed to try because of its curiosity. He describes his first reaction to farro in his headnotes for Farro and Roasted Pepper Salad (p. 234) as tasting “a bit too ‘healthy’ for my liking.” That admission makes me more endeared to Ottolenghi as he proceeds to describe his later attempts at farro and pointing out its flavor profile as what changed his mind. Eggplant can often be a little tricky, but this recipe makes it a pie of cake. Plenty is one of those cookbooks you dribble over while flicking through its pages. * Swiss chard, chickpea and tamarind stew From one to another, long live the mighty vegetable. Post was not sent - check your email addresses! Notify me of follow-up comments by email. … This time we selected the cookbook – Plenty: Vibrant Vegetable Recipes From London’s Ottolenghi by Yotam Ottolenghi. I find it almost essential to have a photo with a recipe. In the Plenty cookbook, Yotam puts a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. And the Sweet potato cakes (p. 32) with their mild sweetness subdued by green onions and a bit of minced green pepper came to life with the lemony yogurt sauce. Find helpful customer reviews and review ratings for Ottolenghi: The Cookbook at Amazon.com. Plenty is the sort of cookbook that will make you hungry, even if you are actually eating while reading it. In the Plenty cookbook, Yotam puts a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. I gave out 8 copies of Plenty over the holidays. Read honest and unbiased product reviews from our users. And she is totally a meat-eater. We love digging deeper into the science of food. Read more. Select Your Cookie Preferences. The cookbook that launched Yotam Ottolenghi as an international food celebrity. If you have some eggplants lying around for instance, or some carrots, it invites to improvise and create instead of just following a recipe to the tea. What a fantastic review Annelies! Learn how your comment data is processed. For a recent birthday party of three carnivores, I invited them to let me cook and entered into a delicious pact with myself to make the meal vegetarian. Somehow this originality of flavour combinations keeps on coming back in all recipes. It goes pretty deep BUT, the recipes are deceptively easy to make. Please note, affiliate links in this post go to Bookstore,org, a US based platform supporting local bookstores. If you buy through these links, we earn a commission, always feel free to buy somewhere else! * The Guardian * Plenty takes an inspired and fresh approach to vegetarian cooking. As you can see on the photo above, we made the cover recipe of this book to start with. by Brian | Aug 22, 2014 | Cookbook Review, Cookbook Reviews | 0 comments By now every foodie know the glories of Yotam Ottolenghi, his food, his restaurant, his books. Yotam Ottolenghi is not scared of butter. Loving both food and science I’m not looking for cookbooks that will help me impress my neighbours or guests. I've purchased and used a lot of cookbooks over the years but found myself drifting away from them fairly quickly. Plenty is one of those cookbooks you dribble over while flicking through its pages. It somehow makes it even clearer that it’s his book, but also his way of cooking and thinking. Another one we made is the winter slaw, a type of cole slaw, but containing papaya. Your cookbook was my favorite Christmas present to friends. He opens the cookbook with a brief letter describing this recipe collection of contributions over the years in a column called “The New Vegetarian” to the UK newspaper, The Guardian. It’s especially great though if you’re looking for something new and refreshing. This brief introduction spills out into a book of lush images and recipes. Discover (and save!) Penne noodles with fried zucchini coins tossed in red wine vinegar playfully mingle with torn hunks of buffalo mozzarella, fresh basil leaves, lemon zest and a basil, parsley, olive oil sauce making this one refreshing summer entrée. Feb 14, 2019 - This Pin was discovered by myriam.brenot. There are dozens of people I have cooked for who beg me for my recipes, and compliment me when I share meals. We started off the meal with the Asparagus Mimosa (p. 182) an easy appetizer with a contrast of flavors. One evening as a side dish, we assembled the Spicy Moroccan Carrot Salad (p. 14) that truly lives up to its name and goes to another level with yogurt spooned atop. Of the 20 recipes I have tried, only about half are to my liking, but that’s definitely not a mark of failure for the cookbook since taste is so personal — as an anti-celery person, even the most skilled recipe developer couldn’t make me like the Celeriac and Lentils (on page 216 of my version). Oh my goodness. Also? I imagine him to be prone to small pranks or a bit of a jokester. Cookbook Review: Plenty by Yotam Ottolenghi. Caramelized hazelnuts for my "Sweet Winter Slaw" This past weekend, we held our 3rd potluck for our book club. “ He sounds like my kind of cook! Verified Purchase. Approved third parties … It’s not about a strict diet, about rights or wrongs, it’s about good food and good cooking and in doing so, being sensible. Have fun browsing. Sumptuous photographs make this an ideal gift for all foodies., The Independent The hottest cookbook of the year, The Guardian A special thanks goes out to Chronicle Books for sending Plenty for me to review. 8 min read. The high ratio of 68 photos (at last count) to recipes also endears me to the book. Yotam Ottolenghi is not scared of butter. I am so in love with this cookbook. For a refreshing salad that’s both lovely to look at and delectable in its simplicity of focus, the Asparagus, Fennel and Beets with Verjus (p. 170) was a good way to spend the dregs of our well-loved Navarro Verjus. The hasselback beets with lime leaf butter were just luscious and easy (even though I couldnt find murket lime leaf). The briny capers played off the mellow asparagus and creamy hard boiled egg. Plenty also contains several photos of Yotam himself, shopping at a market or cooking along with others. In trying to imagine what Ottolenghi is like in person, I envision someone with great passion for good food, a zeal for perfecting recipes, and an underlying sense of humor. When San Francisco started showing the signs of our typical foggy summer weather, we pulled together the Swiss Chard, Chickpea and Tamarind Stew (p. 148), for an easy weeknight meal. Jamie makes vegetarian cooking easy, fun and accessible with more than 100 recipes that can be whipped up after a long day at work. It a lot of cases you won’t use complicated cooking or prepping steps. 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. Verified Purchase. Sumptuous photographs make this an ideal gift for all foodies. I am so in love with this cookbook. There are so many brownies recipes out there already, the same for a cupcake or ice cream recipe. It almost makes me want to turn vegetarian! Whatever you might be eating does not seem nearly as satisfying as the dishes Yotam Ottolenghi collects in this rather sizeable volume, which includes recipes that previously appeared in the Guardian. They’re not Mediterranean, nor British, instead, the recipes all seem to be a fascinating combination of different cultures and cuisines. 660 people found this helpful . I am not by any stretch of the imagination, a trained chef. Success! I plunged safely headfirst into curious combinations and tried new-to-me ingredients, eschewing the familiar for the fantastic. I would have never thought of adding papaya, but it works amazingly well. * Fried lima beans with feta, sorrel and sumac. So far, my favorite dishes have been: Après le succès de Jérusalem et du Cookbook, Plenty est un recueil de plus de 120 recettes végétariennes simples mais inventives et toutes plus appétissantes les unes que les autres. * Chickpea tomato and bread soup This decadent side dish is made all the more intriguing with the punch of dill that rounds out the sweet flavors from the fennel and the tang of the goat cheese. March 10, 2012 by westwellingtonveggie. Cookbook reviews; Vegan; J ack Monroe shot to fame with a run of books championing affordable meals on a budget. This trickles out from the personality evidenced in his headnotes to surprising ingredient pairings that in other hands might be questionable, but not with Ottolenghi. I’m so glad you enjoyed the review. It’s not necessarily a vegetarian cookbook though. As an appetizer, I attempted the lush recipe photographed on the front cover of Plenty which incidentally has a lot of cookbook and author recognition from foodies in ways that most front covers don’t usually evoke. Plenty Cookbook Reviews Saturday, April 27, 2013. Curl up with a good cookbook and find all the culinary inspiration and info you need to make great new recipes at home. Meanwhile, Phaidon, the publisher of The Nordic Cookbook, is known for huge books that focus on a single cuisine without giving much context—see my review of this summer's Peru. Industry Reviews. His headnotes that start out each recipe are personable and often give suggested pairings, but sometimes are lessons in and of themselves, such as how he gauges selecting appropriate cheeses for melting in his headnote for Stuffed Portobello with Melting Taleggio (p. 56). 54 people found this helpful. Softened from olive oil and roasting, we swapped out a variation of the buttermilk sauce for a cashew crème sauce since one of our guests had an intolerance to dairy and let me tell you, that alchemy of visual color pop to flavor of ingredients was not disturbed. Discover (and save!) This again is something that greatly appeals to me, in a similar way his cookbook Sweet appealed to me. You’re in luck too as I will be sharing the recipe with a few minor variations tomorrow. This again is something that greatly appeals to me, in a similar way his cookbook Admittedly, I went into it biased, since Ottolenghi’s previous works are my some of my favorites for vegetable-centric inspiration, but I also think this history made me judge the book more … It’s not necessarily a vegetarian cookbook though. I decided on Plenty (affiliate link) since I read some good reviews. Often times, people say that vegetarian food and vegetables are boring. Comment Report abuse. I sometimes tend to be late to the party so when his cookbook launched late last year I found myself intrigued by all the buzz it received. As his prominence evolved, he was asked in 2006 by the Guardian newspaper to write a “new vegetarian” column. Sweet by Yotam Ottolenghi – Book Review. [The recipes] demand to be eaten. Peace 'N' Plenty Features. However, I am a good cook. Cookbook: Plenty More by Yotam Ottolenghi Overall Impression: Ottolenghi’s follow-up to Plenty lives up to lofty expectations, delivering gorgeous and exciting vegetarian recipes. In fact, his appreciation for the combination and results of a ratio of fat to vegetables really is something worth extolling in this book of 128 recipes. The recipe isn’t only very simple, the flavours work together amazingly well! The chapters Process, Pairing, Produce introduce a new way of thinking about food and flavor. Thank you! 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