Plenty

by Yotam Ottolenghi

ISBN-10: 0091933684
ISBN-13: 9780091933685
Publisher: Ebury Press
Publication Date: October, 2017
Add your vote for this cookbook
5
Your rating: None (3 votes)

Recipe Index

Recipesort icon Page Rating
Artichoke Gratin 178
0
Asparagus Mimosa 182
0
Asparagus Vichyssoise 184
0
Asparagus, Fennel and Beetroot with Verjus 170
0
Aubergine Croquettes 120
0
Aubergine Tricolore (and More) 114
0
Aubergine with Buttermilk Sauce 110
0
Avocado, Quinoa and Broad Bean Salad 228
0
Baked Eggs with Yoghurt and Chilli 140
0
Bánh Xèo 54
0
Barley and Pomegranate Salad 238
0
Beetroot, Orange and Black Olive Salad 15
0
Beetroot, Yoghurt and Preserved Lemon Relish 19
0
Bittersweet Salad 162
0
Black Pepper Tofu 44
0
Broad Bean Burgers 194
0
Broccoli and Gorgonzola Pie 92
0
Broccolini and Sweet Sesame Salad 94
0
Brussels Sprouts and Tofu 105
0
Burnt Aubergine with Tahini 122
0
Cabbage and Kohlrabi Salad 99
0
Caramelized Endive with Gruyère 157
0
Caramelized Fennel with Goat’s Curd 172
0
Caramelized Garlic Tart 38
0
Cardamom Rice with Poached Eggs and Yoghurt 240
0
Castelluccio Lentils with Tomatoes and Gorgonzola 222
0
Celeriac and Lentils with Hazelnut and Mint 216
0
Char-Grilled Asparagus 182
0
Chard and Saffron Omelettes 142
0
Chard Cakes with Sorrel Sauce 149
0
Chickpea Sauté with Greek Yoghurt 211
0
Chickpea, Tomato and Bread Soup 218
0
Coconut Rice with Sambal and Okra 230
0
Courgette and Cobnut Salad 70
0
Crunchy Pappardelle 252
0
Crusted Pumpkin Wedges with Soured Cream 72
0
Cucumber Salad with Smashed Garlic and Ginger 166
0
Dates and Turkish Ewe’s Cheese 280
0
Egg, Spinach and Pecorino Pizza 156
0
Farro and Roasted Pepper Salad 234
0
Figs with Basil, Goat’s Curd and Pomegranate Vinaigrette 272
0
Freekeh Pilaf 241
0
Fried Butterbeans with Feta, Sorrel and Sumac 214
0
Fried Leeks 42
0
Gado-Gado 195
0
Garlic Soup and Harissa 46
0
Globe Artichokes with Crushed Broad Beans 176
0
Goat’s Cheese Soufflés with Vanilla-Poached Peach 274
0
Green Bean Salad with Mustard Seeds and Tarragon 196
0
Green Couscous 255
0
Green Gazpacho 180
0
Green Lentils, Asparagus and Watercress 220
0
Green Pancakes with Lime Butter 150
0
Grilled Vegetable Soup 115
0
Halloween Soufflés 64
0
Herb-Stuffed Tomatoes 136
0
Hot Yoghurt and Broad Bean Soup 202
0
Hummus with Ful 210
0
Itamar’s Bulghar Pilaf 242
0
Jerusalem Artichokes with Manouri and Basil Oil 24
0
Kisir 239
0
Leek Fritters 36
0
Lemon and Aubergine Risotto 231
0
Lemon and Goat’s Cheese Ravioli 250
0
Lemony Globe Artichokes 168
0
Lentils with Grilled Aubergine 116
0
Lettuce Salad 146
0
Mango and Coconut Rice Salad 244
0
Marinated Buffalo Mozzarella and Tomato 126
0
Marinated Mushrooms with Walnut and Tahini Yoghurt 58
0
Marinated Pepper Salad with Pecorino 82
0
Mee Goreng 185
0
Mixed Beans with Many Spices and Lovage 192
0
Multi-Vegetable Paella 80
0
Mushroom and Herb Polenta 264
0
Mushroom Lasagne 59
0
Mushroom Ragout with Poached Duck Egg 50
0
Nutty Endive with Roquefort 160
0
Okra with Tomato, Lemon and Coriander 179
0
Parsnip Dumplings in Broth 28
0
Pasta and Fried Courgette Salad 254
0
Pear Crostini 278
0
Poached Baby Vegetable with Caper Mayonnaise 12
0
Purple Sprouting Broccoli with Rice Noodles 98
0
Puy Lentil Galettes 208
0
Quesadillas 134
0
Quince and Dolcelatte Salad 275
0
Quinoa and Grilled Sourdough Salad 128
0
Quinoa Salad with Dried Iranian Lime 245
0
Roasted Butternut Squash with Sweet Spices, Lime and Green Chilli 65
0
Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette 16
0
Royal Potato Salad 20
0
Saffron Cauliflower 106
0
Saffron Tagliatelle with Spiced Butter 260
0
Savoy Cabbage and Parmesan Skin Soup 104
0
Scrambled Smoky Duck Eggs on Sourdough 86
0
Seasonal Tempura 29
0
Shakshuka 87
0
Smoky Frittata 96
0
Soba Noodles with Aubergine and Mango 112
0
Soba Noodles with Wakame 188
0
Socca 224
0
Spiced Red Lentils with Cucumber Yoghurt 221
0
Spicy Moroccan Carrot Salad 14
0
Steamed Rice with Herbs (or, actually, Herbs with Rice) 235
0
Stuffed Cabbage 95
0
Stuffed Courgettes 69
0
Stuffed Onions 39
0
Stuffed Portobello with Melting Taleggio 56
0
Surprise Tatin 22
0
Sweet Potato Cakes 32
0
Sweet Potato Wedges with Lemongrass Crème Fraîche 26
0
Sweet Winter Slaw 102
0
Sweetcorn Polenta 266
0
Swiss Chard, Chickpea and Tamarind Stew 148
0
Tamara’s Ratatouille 74
0
The Ultimate Winter Couscous 262
0
Tomato Party 131
0
Tomato, Semolina and Coriander Soup 130
0
Two-Potato Vindaloo 18
0
Very Full Tart 84
0
Vine Leaf, Herb and Yoghurt Pie 158
0
Warm Glass Noodles and Edamame Beans 198
0
Watercress, Pistachio and Orange Blossom Salad 154
0
Watermelon and Feta 282
0
Wild Mushroom Parcel 60
0
Yoghurt Flatbreads with Barley and Mushrooms 236
0
‘Mixed Grill’ with Parsley Oil 68
0

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/)

Cookbooks by Yotam Ottolenghi

5
Your rating: None (3 votes)
4.76
Your rating: None (25 votes)
4.666665
Your rating: None (3 votes)