Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi
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Poached baby vegetables with caper mayonnaise (page 12)
from Plenty Plenty by Yotam Ottolenghi
Beetroot, orange and black olive salad (page 15)
from Plenty Plenty by Yotam Ottolenghi
showTwo-potato vindaloo (page 18)
from Plenty Plenty by Yotam Ottolenghi
Beetroot, yoghurt and preserved lemon relish (page 19)
from Plenty Plenty by Yotam Ottolenghi
Royal potato salad (page 20)
from Plenty Plenty by Yotam Ottolenghi
Surprise Tatin (page 22)
from Plenty Plenty by Yotam Ottolenghi
Jerusalem artichokes with manouri and basil oil (page 24)
from Plenty Plenty by Yotam Ottolenghi
Sweet potato wedges with lemongrass and crème fraîche (page 26)
from Plenty Plenty by Yotam Ottolenghi
showParsnip dumplings in broth (page 28)
from Plenty Plenty by Yotam Ottolenghi
Seasonal tempura (page 29)
from Plenty Plenty by Yotam Ottolenghi
Sweet potato cakes (page 32)
from Plenty Plenty by Yotam Ottolenghi
Leek fritters (page 36)
from Plenty Plenty by Yotam Ottolenghi
Caramelized garlic tart (page 38)
from Plenty Plenty by Yotam Ottolenghi
Stuffed onions (page 39)
from Plenty Plenty by Yotam Ottolenghi
Fried leeks (page 42)
from Plenty Plenty by Yotam Ottolenghi
Black pepper tofu (page 44)
from Plenty Plenty by Yotam Ottolenghi
Garlic soup and harissa (page 46)
from Plenty Plenty by Yotam Ottolenghi
Mushroom ragout with poached duck egg (page 50)
from Plenty Plenty by Yotam Ottolenghi
Bánh xèo (page 54)
from Plenty Plenty by Yotam Ottolenghi
Stuffed portobello with melting Taleggio (page 56)
from Plenty Plenty by Yotam Ottolenghi
Marinated mushrooms with walnut and tahini yogurt (page 58)
from Plenty Plenty by Yotam Ottolenghi
Mushroom lasagne (page 59)
from Plenty Plenty by Yotam Ottolenghi
Wild mushroom parcel (page 60)
from Plenty Plenty by Yotam Ottolenghi
Notes about this book
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Reviews about Recipes in this Book
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Mixed vegetable paella
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Salt Sugar and I
This dish would be great to do that with at the end of the week before the next grocery shop or have it as a store cupboard staple because there was a fair bit of frozen or jarred vegetables in it.
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Chickpea, tomato and bread soup
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Salt Sugar and I
I've always thought bread in soup would be unpleasant, a texture thing really but the bread in the soup gives it body and goes well against the textures of the vegetables and chickpeas.
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Marinated buffalo mozzarella and tomato
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Lottie and Doof
It could not be simpler, or more delicious. But I implore you to only make this when you have the best ingredients...bookmark this for when you can. It is worth the wait.
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Lemon and goat's cheese ravioli
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Lisa Is Cooking
Each part of this dish is simple but just right. Pasta is plain by nature, but here it gets a boost from lemon zest...But, all those simple parts resulted in something as fabulous as I knew it would..
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Lentils with grilled aubergine
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Kitchn
Ottolenghi does a particular good job using citrus to punch up vegetables, and dairy to make them feel a bit more luxurious...this is a good example of his style, and it's a fabulous weeknight dinner.
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Seasonal tempura
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Leite's Culinaria
This tempura is a breathtaking work of staggering genius, considering it works well in all seasons with just about all vegetables. It’s also breathtakingly, staggeringly stunning...
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Crusted pumpkin wedges with soured cream
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Proud Italian Cook
I knew I was going to like this recipe the minute I saw the picture...it's all about the coating that gets pressed into the pumpkin and then when baked, turns crispy and crunchy!
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Sprouted Kitchen
It’s a why-haven’t-I-done-this-before? kind of recipe – written with a short list of familiar ingredients...out comes a tender squash with just the right crunch of breadcrumbs and parmesan.
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Sweet potato cakes
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Lisa Is Cooking
At this size, the cakes hold together well for picking up off a tray, and each one offers a bite or two of sweet, tangy, spicy, fresh flavors.
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Lettuce salad
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Kalyn's Kitchen
...the recipe combines several kind of lettuce, radicchio, radishes, tomatoes, green onions, and capers, and I think those flavors go perfectly with the lemony vinaigrette he uses.
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Soba noodles with aubergine and mango
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Marcus Samuelsson
With its tangy, sweet, and salty notes, it is delicious whether served warm, cold, or at room temperature - perfect for this time of year when you never really know what surprises the weather holds.
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Nord1jus
I’m a total noodle fiend (apparently so is Yotam) and... this is one of my favourites. I wasn’t so sure about mixing aubergine and mango with soba at first, but it works and it’s lovely
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Fried butterbeans with feta, sorrel and sumac
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David Lebovitz
...tossing them in the wilted sorrel and spring onions. And I was surprised at how delicious they were.
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The ultimate winter couscous
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Lisa Is Cooking
I think this is the ultimate winter dish because it really couldn’t go wrong. It was full of warm spice flavors, sweet roasted charm, and perky acidity and heat.
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Quinoa salad with dried Iranian lime
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Lisa Is Cooking
...a pleasant mix of nutty, chewy grains, and the garlic, onion, and herbs hit all the right flavor notes. The dried lime with its concentrated citrus was well-matched with the sweet potato and feta.
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Castelluccio lentils with tomatoes and Gorgonzola
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Lisa Is Cooking
With the bite of Gorgonzola and the fabulousness of oven-roasted tomatoes, this is no shy, vegetarian dish. Simple, earthy lentils carried both well, and the herbs added fresh flavors.
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- ISBN 10 1452109702
- ISBN 13 9781452109701
- Published Jul 22 2011
- Format eBook
- Page Count 288
- Language English
- Countries United States
- Publisher Chronicle Books
Publishers Text
Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!
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- Ottolenghi: Le Cookbook
- Ottolenghi: Simple
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- Plenty
- Plenty
- Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
- Plenty More
- Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
- Plenty More
- Plenty More
- Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
- Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
- Sweet
- Sweet
- Sweet: Desserts from London's Ottolenghi
- Sweet
- Sweet
- Sweet