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Plenty : Vibrant Vegetable Recipes from London's Ottolenghi - Yotam Ottolenghi

Plenty

Vibrant Vegetable Recipes from London's Ottolenghi

By: Yotam Ottolenghi, Jonathan Lovekin (Photographer)

Hardcover Published: 23rd March 2011
ISBN: 9781452101248
Number Of Pages: 288
For Ages: 18+ years old

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Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!

About the Authors

Yotam Ottolenghi is co-owner of four Ottolenghi restaurants, co-author of Ottolenghi: The Cookbook and author of the weekly New Vegetarian column in the Guardian newspaper. He lives in London.

Jonathan Lovekin is a lifestyle and food photographer based in London.

Industry Reviews

Ottolenghi's book "Plenty" rose to be a best seller in Britain on its release last year (it appeared here several months ago), and is among the most generous and luxurious nonmeat cookbooks ever produced, one that instantly reminds us that you don't need meat to produce over-the-top food. -- Mark Bittman, The New York Times "The flavors in Plenty are so bright, curious and new - to my palate at least - it made me wonder, where is our Middle Eastern Mario? And how quickly can Ottolenghi open in New York?" -- Christine Muhlke, food52.com "Forget about the fact that it's a vegetarian's best friend, Plenty is the sort of cookbook that any home cook will fall for. It's as meaty as its meat-filled counterparts." -- Charlotte Druckman, food52.com "The book that launched the cult. The recipes not only made vegetarian food sexy (note: Ottolenghi wants you to know he loves meat), they also made Western cooks crave Eastern Mediterranean flavors." - Christine Muhlke, bon appetit

Quinoa and grilled sourdough salad
This summery bread salad isn't much short of a whole meal. I have taken the traditional Arab fattoush, changed the bread and bulked it up with quinoa, which is the only grain I dare to use in this salad as it's very light and delicate. A lot rests here on the poor tomato. If your tomatoes are sweet and juicy you may not need as much dressing to perk them up. If they are 'dry' and bland you may want to add a bit more. Leave the prepared salad to sit a little so the bread croutons can soften up - unless you want them mega-crunchy.
Serves 4

Ingredients
  • 1/4 cup quinoa
  • 4 slices sourdough bread
  • 1/3 cup olive oil, plus extra to brush the bread
  • salt
  • 4 ripe medium tomatoes
  • 3 small cucumbers, unpeeled
  • 1/2 small red onion, very thinly sliced
  • 4 tbsp chopped cilantro
  • 1 1/2 tbsp chopped mint
  • 2 tbsp chopped parsley
  • 1 tbsp lemon juice
  • 3/4 tbsp red wine vinegar
  • 2 small garlic cloves, crushed
  • black pepper
Instructions
Preheat the oven to 350 degrees Fahrenheit. Place the quinoa in a saucepan of boiling water and cook for 9 minutes, or until tender. Drain in a fine sieve, rinse under cold water and leave to dry.

Brush the bread with a little bit of olive oil and sprinkle with some salt. Lay the slices on a baking sheet and bake for about 10 minutes, turning them over halfway through. The bread should be completely dry and crisp. Remove from the oven and allow to cool down, then break by hand into different-sized pieces.

Cut the tomatoes into roughly 3/4-ince dice and put in a mixing bowl. Cut the cucumbers into similar-size pieces and add to the tomatoes. Add all the remaining ingredients, including the quinoa and croutons, and stir gently until everything is mixed well together. Taste and adjust the seasoning.
Introduction 7
Roots 11
Funny Onions 35
Mushrooms 49
Zucchini and Other Squashes 63
Peppers 79
Brassicas 91
The Mighty Eggplant 109
Tomatoes 125
Leaves, Cooked and Raw 139
Green Things 165
Green Beans 191
Pulses 207
Grains 227
Pasta, Polenta, Couscous 249
Fruit with Cheese 271
Index 284
Acknowledgments 288

ISBN: 9781452101248
ISBN-10: 1452101248
Audience: General
For Ages: 18+ years old
Format: Hardcover
Language: English
Number Of Pages: 288
Published: 23rd March 2011
Publisher: CHRONICLE BOOKS
Country of Publication: US
Dimensions (cm): 27.18 x 20.32  x 3.3
Weight (kg): 1.41

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