Ottolenghi is not a vegetarian himself, but his restaurant in Londons … Thank you! Plenty by Yotam Ottolenghi. As you can see on the photo above, we made the cover recipe of this book to start with. 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. Browse our favorite books and interviews with authors here. However, I am a good cook. A special thanks goes out to Chronicle Books for sending Plenty for me to review. 10 New Pie Cookbooks Every Baker Should Get This Fall Bacon-Wrapped Corn on the Cob 8 hrs Ratings. Funny – when my daughter saw that book at Anthropologie last year, she was immediately intrigued and wanted to cook from it. He gives you plenty of ideas from which to become a voraciously eager eater of vegetables. Cookbook reviews; Vegan; J ack Monroe shot to fame with a run of books championing affordable meals on a budget. In the Plenty cookbook, Yotam puts a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. Plenty doubled me over with its creative combinations and the playful pairings of a New Vegetarian. Sorry, your blog cannot share posts by email. That cover really does make people stop and reconsider eggplant. The great advantage over grouping the recipes per main ingredient instead of course type is that you can easily use it for inspiration. 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. Each chapter is centered around a hero ingredient. There are so many brownies recipes out there already, the same for a cupcake or ice cream recipe. This again is something that greatly appeals to me, in a similar way his cookbook Sweet appealed to me. There are dozens of people I have cooked for who beg me for my recipes, and compliment me when I share meals. In the Plenty cookbook, Yotam puts a spotlight on vegetarian restaurant-caliber recipes that every home cook can make. Approved third parties … “Plenty” by Yotam Ottolenghi is recipe-driven in the way that some restaurants can be described as ingredient-driven, which deserves an explanation. Post was not sent - check your email addresses! 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. It’s already a new favorite in our house, no meat required for sure! 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. I made the chickpea pancakes with … Eggplant can often be a little tricky, but this recipe makes it a pie of cake. Sweet by Yotam Ottolenghi – Book Review. 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. I’ve made several delicious dishes already and, learned a ton of new things already! Plenty also contains several photos of Yotam himself, shopping at a market or cooking along with others. January 19, 2020. 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. 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. Discover (and save!) 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. Not overly verbose – beautifully written and shared in a way that makes it clear this is your interpretation and perspective – wonderful! 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 … And she is totally a meat-eater. There are so many other pages of recipes dog-eared to test. Sumptuous photographs make this an ideal gift for all foodies., The Independent The hottest cookbook of the year, The Guardian 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. The Malaysian street food entrée Mee Goreng (p. 185) has wormed its way into our regular lineup of weeknight meals. But also, because I really wanted to up my game in cooking vegetables and vegetarian foods. Select Your Cookie Preferences. As in Sweet, there are plenty of beautiful photos of most of the recipes. It a lot of cases you won’t use complicated cooking or prepping steps. 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. What a fantastic review Annelies! 54 people found this helpful. With a dollop of yogurt on top and some buttery rice below, we tucked in well that night! We love digging deeper into the science of food. 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. 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. “ He sounds like my kind of cook! Discover (and save!) 660 people found this helpful . The high ratio of 68 photos (at last count) to recipes also endears me to the book. Cooking our way through the book included several stops in the Eggplant section. 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. From one to another, long live the mighty vegetable. 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). If you buy through these links, we earn a commission, always feel free to buy somewhere else! 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. No conservative, ever returning recipes here, everything has a Yotam twist to it and just works out well! Read honest and unbiased product reviews from our users. 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? Your email address will not be published. But this is no vegetarian cookbook for the solely health-conscious. It almost makes me want to turn vegetarian! I am not by any stretch of the imagination, a trained chef. Finding a book that really teaches you something new if you’ve got your basics covered isn’t always easy. His Eggplant with Buttermilk Sauce (p. 110) can truly make a believer out of those who might ignore eggplant altogether. 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 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 Guardian * Plenty takes an inspired and fresh approach to vegetarian cooking. 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. * Roasted parsnips and sweet potatoes with caper dressing (usually w/ carrots instead of parsnips) The briny capers played off the mellow asparagus and creamy hard boiled egg. So far, my favorite dishes have been: Reviewed in the United States on October 14, 2020. Verified Purchase. Report abuse. 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. I gave out 8 copies of Plenty over the holidays. 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). I’m so glad you enjoyed the review. I agree with your assessment of Plenty. Comment Report abuse. Peace 'N' Plenty Features. Verified Purchase. 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. I am so in love with this cookbook. 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. 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). They’re not Mediterranean, nor British, instead, the recipes all seem to be a fascinating combination of different cultures and cuisines. Learn new techniques that help me understand food better and how it responds. 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. 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. [The recipes] demand to be eaten. Over 170 great recipes. I've purchased and used a lot of cookbooks over the years but found myself drifting away from them fairly quickly. 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. Yotam Ottolenghi is not scared of butter. As his prominence evolved, he was asked in 2006 by the Guardian newspaper to write a “new vegetarian” column. The book Plenty was brought out in 2010 and doesn’t contain any fish or meat in its recipes. There’s a good variation of very simple recipes with only a few ingredients and more complicated ones. Reviewed in the United States on August 28, 2019. You’re in luck too as I will be sharing the recipe with a few minor variations tomorrow. 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. … 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. 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). Sumptuous photographs make this an ideal gift for all foodies. Plenty evokes a philosophy of a zest for living and a cup half full mentality. Read more. Creating original, good dessert recipes isn’t easy. Please note, affiliate links in this post go to Bookstore,org, a US based platform supporting local bookstores. 8 min read. Industry Reviews. This site uses Akismet to reduce spam. 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. Plenty is one of those cookbooks you dribble over while flicking through its pages. Learn how your comment data is processed. Have fun browsing. Your cookbook was my favorite Christmas present to friends. 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. Plenty is the sort of cookbook that will make you hungry, even if you are actually eating while reading it. Caramelized hazelnuts for my "Sweet Winter Slaw" This past weekend, we held our 3rd potluck for our book club. This time we selected the cookbook – Plenty: Vibrant Vegetable Recipes From London’s Ottolenghi by Yotam Ottolenghi. This brief introduction spills out into a book of lush images and recipes. A pot of this happily fed us for a few days. 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. I am trying to slow down my acquisition of cookbooks but this one is on my list for sure. We capped off the meal with the Pasta and Fried Zucchini Salad (p. 254). your own Pins on Pinterest Cookbook review: Plenty : vibrant vegetable recipes from London’s Ottolenghi. Somehow this originality of flavour combinations keeps on coming back in all 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. Instead, when I buy a cookbook I hope to learn a lot about food. Notify me of follow-up comments by email. I would have never thought of adding papaya, but it works amazingly well. * … So far, I’m very happy with my choice. Feb 14, 2019 - This Pin was discovered by myriam.brenot. I’m not bragging when I say that. 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. The book Plenty was brought out in 2010 and doesn’t contain any fish or meat in its recipes. All of these recipes are vegetarian. your own Pins on Pinterest * Swiss chard, chickpea and tamarind stew Another one we made is the winter slaw, a type of cole slaw, but containing papaya. 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. 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. The star of the meal based on compliments and guttural sounds of approval was the Caramelized Fennel with Goat Cheese (p. 172). Loving both food and science I’m not looking for cookbooks that will help me impress my neighbours or guests. This is one sexy dish of food. Helpful. 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. The cookbook that launched Yotam Ottolenghi as an international food celebrity. And remember, if you don’t find the answer here, you’re welcome to ask us any food-related question. Plenty Cookbook Reviews Saturday, April 27, 2013. 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. 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.”. A vibrant photo accompanies every recipe in this visually stunning Ottolenghi cookbook. Best cookbook for vegetarian cooks . Someday I hope to visit the Ottolenghi cafes in London…. I plunged safely headfirst into curious combinations and tried new-to-me ingredients, eschewing the familiar for the fantastic. Here, he does something that completely bewitched and confounded my gourmande Tia B in his preparation of caramelizing fennel. The tangy essence of tamarind played off the rich garbanzo beans and the stewed Swiss Chard. We started off the meal with the Asparagus Mimosa (p. 182) an easy appetizer with a contrast of flavors. Jamie makes vegetarian cooking easy, fun and accessible with more than 100 recipes that can be whipped up after a long day at work. 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. * Chickpea tomato and bread soup The hasselback beets with lime leaf butter were just luscious and easy (even though I couldnt find murket lime leaf). 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. I have owned it for a few years and appreciate its brilliant creativity and boldness. Plenty is one of those cookbooks you dribble over while flicking through its pages. The recipe isn’t only very simple, the flavours work together amazingly well! 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. Talk about a celebratory dish! I find it almost essential to have a photo with a recipe. Top 10 Southern Historical Cookbooks Want to Become a Better Cook? There are recipes with plenty of ingredients, but all you have to do is mix the ingredients together. 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 … Cookbook Review: Plenty by Yotam Ottolenghi. Curl up with a good cookbook and find all the culinary inspiration and info you need to make great new recipes at home. Perhaps I’m wrong. It’s not necessarily a vegetarian cookbook though. Cookbook Review: Plenty by Yotam Ottolenghi. 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. It somehow makes it even clearer that it’s his book, but also his way of cooking and thinking. I am so in love with this cookbook. 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. 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