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Plenty
by Yotam Ottolenghi
ISBN-10: 0091933684
ISBN-13: 9780091933685
ISBN-13: 9780091933685
Region: Mediterranean
Publisher: Ebury Press
Publication Date: May, 2013
Recipe Index
Publishers Information
About Plenty
Publisher Web Link: http://www.eburypublishing.co.uk/
With his fabulous restaurants and bestselling Ottolenghi 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 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. (http://www.eburypublishing.co.uk/)
Author Information
About Yotam Ottolenghi
Author Web Link: http://www.ottolenghi.co.uk/
An unpredicted turn, around the age of 30, saw Yotam come to London in 1998 to study cookery at the Cordon Bleu. Prior to that, whilst still living in his native Israel, he was pursuing a career in completely different spheres - academia and journalism.
He started off as an assistant at the pastry department at The Capital restaurant in Knightsbridge (which left a few mental blemishes but was, supposedly, a spirit building experience), and then moved on to become a pastry chef at the Kensington Place group of restaurants, headed by Rowley Leigh.
His next stop was at the famous Baker and Spice shop in Chelsea, where he eventually became the head pasty chef and gained some of his most valuable professional experience.
In 2002, he teamed with Noam Bar, Sami Tamimi and Jim Webb to set up Ottolenghi. This was, in all honesty, an instant success.
Yotam Ottolenghi writes a weekly column The New Vegetarian in the Guardian weekend Saturday magazine. Together with Sami he is the author of the Ottolenghi Cookbook, published by Ebury Press in 2008.
(http://www.ottolenghi.co.uk/)
