SUMMER CATALOGUE OUT NOW: VIEW

Close Notification

Your cart does not contain any items

$49.99

Hardback

In stock
Ready to ship

QTY:

Ebury Press
01 July 2010
Cookery, food & drink; General cookery & recipes; TV & celebrity chef cookbooks; Vegetarian cookery
‪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.‬

By:   Yotam Ottolenghi
Photographs by:   Jonathan Lovekin
Imprint:   Ebury Press
Country of Publication:   United Kingdom
Dimensions:   Height: 278mm,  Width: 204mm,  Spine: 31mm
Weight:   1.314kg
ISBN:   9780091933685
ISBN 10:   0091933684
Pages:   288
Publication Date:   01 July 2010
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington, Belgravia and Kensington.

Reviews for Plenty

The man who sexed up veg. * Evening Standard * 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 hottest cookbook of the year * The Guardian * Plenty takes an inspired and fresh approach to vegetarian cooking. Sumptuous photographs make this an ideal gift for all foodies. * The Independent * Plenty is one of those cookbooks you dribble over while flicking through its pages. [The recipes] demand to be eaten. * The Guardian *


  • Short-listed for Guild of Food Writers Award 2010 (UK)
  • Short-listed for Guild of Food Writers: Cookery Book Award 2010 (UK)
  • Shortlisted for Galaxy National Book Awards: Tesco Food & Drink Book of the Year 2010.
  • Shortlisted for Guild of Food Writers Awards: Cookery Book of the Year 2010.
  • Winner of Galaxy National Book Awards: Tesco Food & Drink Book of the Year 2010.
  • Winner of Observer Food Monthly Awards 2011 (UK)
  • Winner of Observer Food Monthly Awards: Readers' Award - Best New Cookbook 2011.

See Also