Plenty

Awards:   Short-listed for Guild of Food Writers: Cookery Book Award 2010 (UK) Shortlisted for Galaxy National Book Awards: Tesco Food & Drink Book of the Year 2010. Shortlisted for Guild of Food Writers Awards: Cookery Book of the Year 2010. Winner of Galaxy National Book Awards: Tesco Food & Drink Book of the Year 2010. Winner of Observer Food Monthly Awards 2011 (UK) Winner of Observer Food Monthly Awards: Readers' Award - Best New Cookbook 2011.
Author:   Yotam Ottolenghi ,  Jonathan Lovekin
Publisher:   Ebury Publishing
ISBN:  

9780091933685


Pages:   288
Publication Date:   29 April 2010
Format:   Hardback
Availability:   In stock   Availability explained
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Plenty


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Awards

  • Short-listed for Guild of Food Writers: Cookery Book Award 2010 (UK)
  • Shortlisted for Galaxy National Book Awards: Tesco Food & Drink Book of the Year 2010.
  • Shortlisted for Guild of Food Writers Awards: Cookery Book of the Year 2010.
  • Winner of Galaxy National Book Awards: Tesco Food & Drink Book of the Year 2010.
  • Winner of Observer Food Monthly Awards 2011 (UK)
  • Winner of Observer Food Monthly Awards: Readers' Award - Best New Cookbook 2011.

Overview

Full Product Details

Author:   Yotam Ottolenghi ,  Jonathan Lovekin
Publisher:   Ebury Publishing
Imprint:   Ebury Press
Dimensions:   Width: 20.40cm , Height: 3.10cm , Length: 27.80cm
Weight:   1.314kg
ISBN:  

9780091933685


ISBN 10:   0091933684
Pages:   288
Publication Date:   29 April 2010
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In stock   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

Table of Contents

Reviews

Plenty is one of those cookbooks you dribble over while flicking through its pages. [The recipes] demand to be eaten. The Guardian Plenty takes an inspired and fresh approach to vegetarian cooking. Sumptuous photographs make this an ideal gift for all foodies. The Independent The hottest cookbook of the year The Guardian He's a genius: his isn't exactly Middle eastern cooking - he's from Jerusalem - but it draws its very breath from the explosive colours and tastes of the region. The Scotsman The man who sexed up veg. Evening Standard


Prue writes: The thing about me is that I love cooking, specifically baking, but all kinds of recipes and delicious food possibilities are things I can really get excited about! I have a lot of recipe books for a semi-young person who is still renting and therefore lugging my things around on a regular basis. Before I started work at Better Read Than Dead I was on a strict no cook book buying ban. Then some of our wonderful customers would pop up to the counter, with brilliant cook books tucked under their arms and tell me all about how amazing it looked and how they just couldn't resist buying one more... and I capitulated into a cook book buying frenzy!<br />Plenty was the book that tipped me over the edge. I threw caution and self-imposed bans to the wind and bought it home with me. And it is glorious.<br />It is beautifully presented. Its clean, clear layout is complimented by incredibly inspiring food photography and simple line drawings herald in each new section of the recipe book. The sections are logically broken up into dominant types of vegetable, grain or rice/pasta. Plenty really is a celebration of all things vegetable. The recipes are rich, flavoursome and not impossible to source ingredients for. One of my personal favourite discoveries is the recipe for Shakshuka, which is a rich and delicious brunchy baked eggs meal. The All Vegetable Paella is also luxurious.<br />Plenty is a rare recipe book in that it spans kitchen abilities and is just as accessible for my &lsquo;just learning to cook' housemates as it is for me. If you only buy one recipe book this year - buy this one.... If you've already bought a few recipe books this year, then this one is a worthy addition to your collection!


Plenty is one of those cookbooks you dribble over while flicking through its pages. [The recipes] demand to be eaten. * The Guardian * Plenty takes an inspired and fresh approach to vegetarian cooking. Sumptuous photographs make this an ideal gift for all foodies. * The Independent * The hottest cookbook of the year * The Guardian * He's a genius: his isn't exactly Middle eastern cooking - he's from Jerusalem - but it draws its very breath from the explosive colours and tastes of the region. * The Scotsman * The man who sexed up veg. * Evening Standard *


Author Information

Yotam Ottolenghi's path to the world of cooking and baking has been anything but straightforward. Having completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, he made a radical shift on coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington, Belgravia and Kensington.

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