Plenty

by Yotam Ottolenghi

ISBN-10: 0091933684
ISBN-13: 9780091933685
Publisher: Ebury Press
Publication Date: March, 2019
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Recipe Index

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

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