Plenty
Plenty
Yotam Ottolenghi
Sam Kass
Probably [the author's] most-famous book. - Sam Kass
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1
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Plenty

Plenty

Yotam Ottolenghi
By
Yotam Ottolenghi
4.1
24298
ratings on Goodreads

"Plenty" by Yotam Ottolenghi is not just a cookbook; it's a vibrant journey into the lush landscapes of vegetarian cuisine, guided by one of the culinary world's most innovative and celebrated chefs. With roots deeply planted in the rich soil of Mediterranean traditions, Ottolenghi transcends the ordinary, transforming simple vegetables into spectacular feasts for the senses. Each page bursts with bold flavors and brilliant combinations, a testament to his love affair with ingredients and the magic they wield when treated with respect and imagination. This collection, drawn from the colorful pages of his Guardian column and enriched with exclusive, never-before-seen recipes, invites meat-eaters and vegetarians alike to explore the boundless possibilities of plant-based cooking. From the earthy depths of roasted root vegetables to the tangy delights of citrus-infused salads, Ottolenghi's "Plenty" is more than a cookbook—it's a celebration of the abundance and diversity of the vegetable kingdom, photographed with such passion and clarity by Jonathan Lovekin that each dish seems to leap from the page, begging to be tasted. In "Plenty," Ottolenghi has crafted not just a meal but an experience, offering a feast for the eyes, the palate, and the soul.

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Released
2010
1 May
Length
288
Pages

1

recommendations

recommendation

Probably [the author's] most-famous book. - Sam Kass
Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.
— Yotam Ottolenghi, Plenty

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