Formats and editions:
- English edition.
- Spanish edition.
With his hugely successful restaurants and bestselling Ottolenghi. The cookbook, Yotam Ottolenghi has established himself as one of the most exciting new talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes features 120 original dishes, many of which were first developed for the Guardian Weekend magazine’s “New Vegetarian” 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 pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.
Featuring vibrant, daring food photography by Jonathan Lovekin and inspiring recipes, Plenty is a must-have for meat-eaters and vegetarians alike.
- Funny onions.
- Courgettes and other squashes.
- The mighty aubergine.
- Leaves cooked and raw.
- Green things.
- Green beans.
- Pasta, polenta, couscous.
- Fruit with cheese.
About the author:
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 and Launceston Place, where he ran the pastry section. Yotam subsequently worked for Maison Blanc and then Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington and Kensington. He is author of:
- Ottolenghi. The cookbook.
- Plenty (in Spanish El gourmet vegetariano).